Coconut Pecan Frosting

Friday, January 31, 2014



Coconut pecan frosting—this frosting is a little different but pairs perfectly with the German Chocolate cake recipe I showed you on Wednesday. Here's how to make it!

COCONUT PECAN FROSTING
Makes enough for 18 cupcakes or for half of a standard double-layer 9" round cake.

Ingredients

  • 1/2 can evaporated milk
  • 3/4 stick butter
  • 3/4 cup white or brown sugar
  • 2 egg yolks
  • 1 tsp vanilla
  • 1 1/4 cups coconut flakes
  • 3/4 cup chopped pecans (not salted)

Method
  1. Combine the evaporated milk, butter, sugar, and egg yolks in a saucepan.
  2. Bring the mixture to a low simmer and stir frequently over medium heat for about 10–12 minutes, until the mixture is golden brown in color.
  3. Remove from heat and transfer to a large heat-proof bowl. Refrigerate for about 30 minutes.
  4. Remove from fridge. Stir in the vanilla, coconut flakes, and chopped pecans.
  5. Spoon frosting onto completely cooled cupcakes or cake.

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