Pecan Coconut Frosting for German Chocolate Cake
Often just called, German Chocolate Cake Frosting, this delicious Pecan Coconut (or Coconut Pecan) frosting makes any cake or fruit bread irresistible. Instead of opening a can of pre-made, artificial ingredient-laden grocery store frosting, try this homemade version for your next German Chocolate Cake!
German Chocolate Cake Frosting (Coconut Pecan)
My favorite frosting, for my 20th birthday!
Ingredients—
1-1 ½ cups pecans
4 egg yolks (or 2 whole eggs)
1 (12 oz) can of evaporated milk
1 stick of butter
1 1/3 cups of sugar
2 2/3 cups of sweetened shredded coconut
How to make German Chocolate Cake with Coconut Pecan Frosting
How to make German Chocolate Cake with Coconut Pecan Frosting. This German Chocolate cake recipe is something I have been making for many years. My family loves this cakes and they really want me to make it at our family gatherings. It's a lot of work but it's worth every single second of it once it's made. Make sure you sift the flour, salt and baking soda combination. Also, I've doubled the frosting recipe because we love this frosting. Try this recipe when you have a moment. You will not regret it!!
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German Chocolate Cake with Coconut Pecan Frosting
INGREDIENTS FOR CAKE
1 4-ounce package of Bakers Sweetened Chocolate
½ cup of boiling water
2 cups of sugar
4 egg yolks – room temperature
4 egg whites – room temperature
1 teaspoon of vanilla
2 and ½ cups of “Sifted” cake flour
1 teaspoon of baking soda
½ teaspoon of salt
1 cup of Buttermilk – room temperature
STEPS – SET YOUR OVEN TO 350F DEGREES - INGREDIENTS SHOULD BE ROOM TEMPERATURE
1. Melt Chocolate - Combine the chocolate and boiling water and melt until chocolate is dissolved. This can be done in the microwave.
2. Mix the butter and sugar until they are fluffy. With and electric mixer it will take about 3 to 6 minutes.
3. Slowly add one egg yolk at a time to your butter mixture. Beat until you do not see any yellow egg yolk.
4. Add the melted chocolate and vanilla until well combined
5. VERY IMPORTANT – Sift the cake flour, baking soda and salt in a bowl. It’s very important that this is sifted well.
6. Add milk and flour to the mixing bowl, alternating and starting and ending with the flour mixture. (flour mix, milk mix) Until everything is well combined and smooth.
7. In a separate bowl, mix egg whites until you have stiff peaks – Beat at the highest setting. This will take a few minutes
8. FOLD IN – the egg whites to the cake mixture. DO NOT BEAT.
9. Grease and flour 3 – 9-inch round pans. Cut wax or parchment paper the size of the bottom of each pan and add the paper to the bottom.
10. Pour cake mixture into your 3 pans equally.
11. Bake for 30 to 40 minutes until a toothpick comes out clean – Cool completely
COCONUT PECAN FROSTING
INGREDIENTS
2 cans of evaporated milk
2 cups of sugar
6 beaten egg YOLKS
1 cup of butter
2 teaspoons of vanilla
2 - 2/3 cups of sweetened coconut flakes
2 cups of ROASTED chopped pecans
STEPS
1. Combine the evaporated milk, sugar, egg yolks, butter and vanilla in a saucepan on medium heat. Stir constantly for 12 minutes until mixture thickens.
2. Once done, add the coconut flakes and chopped pecans to the thickened mixture.
3. Cool frosting until it is firm
4. Spread frosting between each of the three layers of the cake. Spread the rest of the frosting all around the cake.
This was a time-consuming recipe but it was worth every single minute
ENJOY!!!
OLD SCHOOL GERMAN CHOCOLATE CAKE
2 all-purpose flour, plus more for the pans
1 teaspoon baking soda
1/2 teaspoon salt
4 ounces German's Sweet Chocolate, chopped into 1/2-inch pieces
1/2 cup boiling water
2 cups sugar
1 cup (2 sticks) unsalted butter (see note), plus more for the pans
4 large eggs, separated
1 teaspoon vanilla
1 cup buttermilk
Coconut and Pecan Filling
1 (12-ounce) can evaporated milk (about 1 1/2 cups)
1 1/2 cups sugar
4 large egg yolks, slightly beaten
3/4 cup (1 1/2 sticks) unsalted butter, cut into 12 pieces
1 1/2 teaspoons vanilla
1/4 teaspoon salt
2 1/3 cups unsweetened flaked coconut (about 7 ounces
1 1/2 cups chopped toasted pecans
Instructions
To make the cake: Place a rack in the center of the oven, and heat the oven to 350 degrees. Lightly grease and flour three 9-inch cake pans, and shake out the excess flour.
In a large bowl, sift together the flour, baking soda and salt. In a small bowl, cover the chocolate with the boiling water. Stir to melt the chocolate.
In a second large bowl, cream together the sugar and butter using an electric mixer on medium spead. Continue to beat until light and fluffy, about 2 minutes. Add the egg yolks, one at a time, beating well after each addition. Beat in the vanilla. Alternately add the flour mixture and buttermilk to the batter, blending on low speed, and beginning and ending with the flour mixture. Fold in the melted chocolate.
In a third large bowl, beat the egg white with clean beaters on high speed until almost-stiff peaks form, about 4 minutes. Fold the egg whites into the batter. Divide the batter between the three reserved pans.
Bake the cakes until they spring back with lightly pressed in the center, 28 to 32 minutes.
Let the cakes cool in the pans for 15 minutes. Run a knife around the edges of the pans, and gently shake to loosen the cakes. Invert the cakes once and then again onto the racks to cool completely right-side up, about 45 minutes.
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To make the filling: In a large saucepan, combine the evaporated milk, sugar, egg yolks, butter, vanilla and salt. Place over medium heat and cook, stirring constantly, until the mixture thickens and is caramel in color, about 15 minutes. Remove from the heat and stir in the coconut and pecans. Let the mixture cool until it is thick enough to spread. (You can refrigerate the filling while the cake layers cool. Or to speed the process along, you can make the filling before you bake the cake.)
To assemble, place one cake layer on a serving plate and cover with 1 cup of filling, spreading it to the edges. Top with the second layer and repeat. Top with the third layer, and pile the remaining filling on top, leaving the sides bare. Refrigerate for 1 hour before serving.
How to make Coconut Pecan frosting (Eggless)
Charlie Andrews demonstrates on how to make his delicious Coconut Pecan frosting for German Chocolate Cake! Unlike all those other frostings that calls for eggs to be added. This recipe uses no eggs, and you can make this frosting and decorate your cake within 1 to 2 hours. No need to store overnight in the fridge and no need to wait until next year to frost your cake. Once you make this recipe, you can decorate your cake within 1 to 2 hours.
Coconut Pecan Frosting (Eggless) recipe link
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