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Coconut-Pecan Filling and Frosting
Coconut-Pecan Filling and Frosting

Coconut-Pecan Filling and Frosting

This is, of course, the best reason to eat German chocolate cake. A sweet, caramely mix of coconut and pecans that can make you forget there's a whole dessert underneath it.
What You Need
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4 egg yolks
1 can (12 oz.) evaporated milk
1-1/2 tsp. vanilla
1-1/2 cups sugar
3/4 cup butter or margarine
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups)
1-1/2 cups chopped PLANTERS Pecans
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Let's Make It
Beat egg yolks, milk and vanilla in large saucepan with whisk until blended.
Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.
Add coconut and nuts; mix well. Cool to desired spreading consistency.
Kitchen Tips
Tip 1
Size Wise
Enjoy this rich, classic BAKER'S recipe. A small amount goes a long way so keep tabs on portions.
Tip 2
This easy-to-make recipe makes about 4-1/2 cups frosting - enough to frost top and sides of 3 (8- or 9-inch) cake layers, tops of 2 (13x9-inch) cakes or 36 cupcakes.
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