Toasted Coconut Pecan Frosting
A thick, nutty frosting with toasted coconut flakes just perfect to pair with your German's chocolate cake or chocolate cupcakes.
Ingredients
- 4 cups of sweetened coconut flakes
- 12 ounces of evaporated milk
- 5 egg yolks
- 2 teaspoons of vanilla extract
- 12 tablespoons of butter
- 1 cup of granulated sugar
- 1/2 cup of brown sugar
- 1 1/2 cups of pecans, chopped
Instructions
- Spread 4 cups of sweetened coconut flakes over a large baking sheet and transfer into a 350 degree oven. Toast the coconut until golden and fragrant (about 10 minutes) mixing every 2 minutes or so.
- Allow the toasted coconut flakes to cool while you prepare the rest of the frosting.
- Combine 12 tablespoons of butter with 12 ounces of evaporated milk, 5 egg yolks, 1 cup of granulated sugar, 1/2 cup of brown sugar and 2 teaspoons of vanilla extract in a saucepan and place oven medium heat.
- Cook while stirring constantly until the mixture thickens and becomes slightly golden in color (about 5 minutes).
- Transfer the saucepan off of the heat and fold in the toasted coconut flakes along with 1 1/2 cups of chopped pecans until evenly distributed
- Allow the frosting to cool and thicken a bit before spreading over cakes, cupcakes or cookies.