coconut pecan frosting

Coconut Pecan Frosting

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Tracy Connor

By
@Tracy_Connor

very good for German Chocolate Cake

Rating:

☆☆☆☆☆ 0 votes

Serves:
1 quart (3 1/2 cups)
Prep:
45 Min
Cook:
10 Min
Method:
No-Cook or Other

Ingredients

  • 6 oz
    evaporated milk
  • 1/2 c
    sugar
  • 1 stick
    butter
  • 1/2 tsp
    salt
  • 2 oz
    white chocolate
  • 2 large
    egg yolks
  • 1 1/2 c
    coconut
  • 1 c
    toasted pecans

How to Make coconut pecan frosting

Step-by-Step

  1. In a large heavy bottom sauce pan, combine the evaporated milk, sugar, butter and salt.
    Bring to a boil and pour the boiling mixture into the white chocolate and egg yolks in a medium mixing bowl and whisk smooth.
    **You may leave out the egg yolks if you do not feel comfortable using them, with no substitution necessary.
  2. Return to the heat and cook while stirring constantly for about 45 seconds more or until an instant read thermometer reaches 170 degrees F
  3. Remove from the heat
    Add the coconut and pecan pieces.
    Stir to combine well.
  4. Cool this mixture in the refrigerator completely before using, at least 6 hours, but up to 1 week.
    If you choose to make the filling ahead of time rather than fill and ice your cake the same day, be sure to store in the refrigerator until ready to use.

Printable Recipe Card

About coconut pecan frosting

Course/Dish: Other Desserts
Main Ingredient: Non-Edible or Other
Regional Style: American



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