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.
Provided by My Food and Family
Categories Frosting & Icing
Time 20m
Yield 36 servings, 2 Tbsp. each
Number Of Ingredients 7
Steps:
- Whisk egg yolks and milk in large saucepan until blended.
- Add sugar and butter; cook, stirring constantly, over medium heat 12 min. or until thickened and golden brown. Remove from heat.
- Add remaining ingredients; mix well. Cool to desired spreading consistency.
Nutrition Facts : Calories 160, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
COCONUT PECAN FROSTING
Make and share this Coconut Pecan Frosting recipe from Food.com.
Provided by Rita1652
Categories Dessert
Time 15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix milk, sugar, butter, egg yolks and vanilla in a large saucepan. Cook and stir on medium heat about 12 minutes or until thickened and golden brown.
- Remove from heat and stir in coconut and pecans.
- Cool to room temperature and of spreading consistency.
COCONUT PECAN FROSTING
Steps:
- Combine sugar, butter, evaporated milk and egg in 2-quart saucepan. Cook, stirring constantly, over medium heat 6-8 minutes or until thickened and bubbly. Stir in coconut and pecans. Cool about 30 minutes, stirring occasionally, until spreadable.
Nutrition Facts : Calories 120 calories, Fat 7 grams, SaturatedFat grams, Transfat grams, Cholesterol 20 milligrams, Sodium 45 milligrams, Carbohydrate 12 grams, Fiber 0 grams, Sugar grams, Protein 1 grams
COCONUT PECAN FROSTING II
This frosting is great on many cakes, not the least of which is German Chocolate Cake.
Provided by AUNT B
Categories Desserts Frostings and Icings
Time 15m
Yield 12
Number Of Ingredients 7
Steps:
- In a saucepan over medium heat, combine milk, sugar, egg yolks, butter and vanilla. Cook, stirring frequently, until thickened. Remove from heat and stir in coconut and pecans.
Nutrition Facts : Calories 279.6 calories, Carbohydrate 25 g, Cholesterol 77.6 mg, Fat 19.5 g, Fiber 1.8 g, Protein 3.3 g, SaturatedFat 9.2 g, Sodium 105.1 mg, Sugar 22.6 g
COCONUT-PECAN FILLING AND TOPPING
Make this elegant coconut and pecan topping for your desserts and cakes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 12
Number Of Ingredients 7
Steps:
- In 2-quart saucepan, stir sugar, butter, milk, vanilla and egg yolks until well mixed. Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly.
- Stir in coconut and pecans. Cool about 30 minutes, beating occasionally with spoon, until spreadable. Fills and frosts top of an 8- or 9-inch two- or three-layer cake.
Nutrition Facts : Calories 270, Carbohydrate 23 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 21 g, TransFat 0 g
COCONUT-PECAN FILLING
Use this filling to make our Inside-Out German Chocolate Torte.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 cups, enough for one 9-inch Torte
Number Of Ingredients 6
Steps:
- Place milk, butter, and vanilla in a medium saucepan, and cook over medium-low heat, stirring occasionally, until melted and combined.
- Whisk egg yolks in a medium bowl, and, whisking constantly, add some of the hot milk mixture to the egg yolks until combined. Whisk the mixture back into the saucepan, and cook, stirring constantly with a wooden spoon, until the mixture thickens slightly, about 5 minutes.
- Remove from heat, and stir in coconut and pecans. Cool completely, and refrigerate in an airtight container until ready to use, up to 2 days.
EASY COCONUT-PECAN FILLING & FROSTING
Add some extra flavor to your sweets with our delicious Easy Coconut-Pecan Frosting and Filling recipe. This Coconut Pecan Frosting and Filling is sure to be the perfect addition to your favorite cake or cupcake recipe.
Provided by My Food and Family
Categories Dairy
Time 20m
Yield 36 servings, 2 Tbsp. each
Number Of Ingredients 7
Steps:
- Whisk eggs and milk in large saucepan until blended.
- Add sugar and butter; cook and stir on medium heat 8 to 10 min. or until thickened and bubbly. Remove from heat.
- Stir in vanilla, then coconut and nuts. Cool to desired spreading consistency.
Nutrition Facts : Calories 160, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
UPGRADED GERMAN CHOCOLATE CAKE
This show stopping German chocolate cake has a gooey coconut and toasted pecan filling, a dark and super-moist chocolate cake, and deliciously creamy chocolate buttercream on top!
Provided by Sally
Categories Cake
Time 5h30m
Number Of Ingredients 23
Steps:
- Preheat oven to 350°F (177°C). Grease three 9×2 inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
- Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, sour cream, buttermilk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, add the hot water or coffee, and whisk or beat it all until the batter is completely combined.
- Divide batter evenly between 3 pans. Bake for 21-25 minutes. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean.
- Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
- so it can cool and be ready at the same time. Combine butter, brown sugar, egg yolks, and evaporated milk in a medium saucepan over medium heat. Whisk occasionally as the mixture comes to a low boil. Once boiling, whisk constantly until the mixture thickens, about 5 minutes. Remove from heat and stir in vanilla, toasted pecans, and coconut. Allow to cool completely before layering in cake. It will thicken even more as it cools.
- First, level the cakes if needed: using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with 1/2 of the coconut pecan filling (half is about 1 and 1/4 cups). Top with 2nd layer and evenly cover the top with remaining coconut pecan filling. Top with the third cake layer. Spread the chocolate buttercream into a thick layer on top. Garnish with extra toasted pecans and coconut, if desired. Refrigerate for at least 45 minutes before slicing or else the cake may gently fall apart as you cut.
- Cover leftover cake tightly and store in the refrigerator for 5 days.
COCONUT PECAN FROSTING
This irresistible frosting is packed full of coconuts and pecans that are tucked into a buttery base with a caramel flavor. Perfect for a German Chocolate Cake Frosting.
Provided by Christi Johnstone
Categories Dessert
Time 20m
Number Of Ingredients 7
Steps:
- Beat egg yolks, milk and vanilla in large saucepan with whisk until well 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 consistency prior to frosting.
Nutrition Facts : Calories 284 kcal, Carbohydrate 26 g, Protein 2 g, Fat 20 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 72 mg, Sodium 109 mg, Fiber 2 g, Sugar 23 g, ServingSize 1 serving
COCONUT-PECAN FILLING AND FROSTING
This recipe came from the package of Baker's German's brand sweet chocolate bar. Recommended for use with German's Sweet Chocolate Cake.
Provided by Banriona
Categories Dessert
Time 17m
Yield 4 1/2 cup, 16-24 serving(s)
Number Of Ingredients 7
Steps:
- Mix milk, sugar, butter, egg yolks and vanilla in large saucepan. Cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat.
- Add coconut and pecans; mix well. Cool to room temperature and of desired spreading consistency.
- Makes about 4 1/2 cups or enough to fill and frost top of 9" 3 layer cake, or frost tops of 3 (13x9) cakes or 24 cupcakes.
Nutrition Facts : Calories 314.2, Fat 21.9, SaturatedFat 10.9, Cholesterol 76.2, Sodium 117.7, Carbohydrate 28.3, Fiber 1.4, Sugar 24.6, Protein 3.4
GERMAN CHOCOLATE CAKE RECIPE
Steps:
- Gather the coconut-pecan filling and frosting ingredients.
- Combine the evaporated milk and egg yolks in a large saucepan (off heat) and whisk until well blended. Add the brown sugar and whisk to blend.
- Add the pieces of butter. Place the pan over medium heat. Cook, stirring constantly until the butter melts and the mixture thickens, about 12 to 15 minutes,
- Remove the pan from the heat and add the coconut, pecans, vanilla extract, and salt. Stir to blend and set aside to cool for about 1 hour. The filling will thicken as it cools. Meanwhile, make the cake. Make the Cake
- Gather the ingredients for the cake.
- Position a rack in the center of the oven and heat to 350 F. Spray three 8-inch round cake pans and line with parchment paper .
- Sift the flour, sugar, cocoa powder, baking soda, baking powder, and salt into a large mixing bowl .
- In a separate medium bowl, whisk the eggs with the buttermilk, vegetable oil, and vanilla extract.
- Add the egg-buttermilk mixture to the flour-cocoa powder mixture, stirring until blended.
- Add the boiling water (and espresso powder if using) and mix until smooth. The batter will be pretty thin.
- Divide the batter evenly among the 3 cake pans. You will have about 16 ounces of batter in each pan.
- Bake the cake layers for 25 to 28 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pans for 20 minutes.
- Remove from the pans and place on racks to cool completely. Assemble the Layers
- Place a cake layer on a cake plate or stand and top with about 3/4 to 1 cup of filling. Add another cake layer and top with more filling.
- Finish with the third layer and top with the remaining filling. Leave a little space around the edge if you plan to decorate with piped ganache. Finish With the Optional Ganache
- Gather the ganache ingredients.
- Place the chocolate chips in a heat-safe bowl; set aside.
- Heat the cream in a saucepan over medium heat. It should be hot and steaming, not boiling or bubbling.
- Pour the hot cream over the chocolate chips and let stand for 10 minutes without stirring.
- Whisk the cream and melted chocolate chips with the vanilla extract until smooth. If you see any unmelted chocolate lumps, place the bowl over a pan of simmering water and stir until the ganache is smooth.
- Let the ganache cool for about 1 hour, whisking every 10 minutes. The ganache should be thick enough to hold peaks. Beat the ganache with an electric mixer for about 5 minutes, until it is light and fluffy.
- Frost the side of the cake with the whipped ganache. If desired, pipe the remaining ganache around the edge of the cake.
Nutrition Facts : Calories 557 kcal, Carbohydrate 66 g, Cholesterol 77 mg, Fiber 4 g, Protein 8 g, SaturatedFat 12 g, Sodium 373 mg, Sugar 47 g, Fat 31 g, UnsaturatedFat 0 g
ORIGINAL BAKER'S GERMAN SWEET CHOCOLATE CAKE
Steps:
- Melt Baker's German sweet chocolate in the 1/2 cup of boiling water.
- Cool.
- Cream butter and sugar until light and fluffy.
- Add 4 egg yolks, one at a time, beating after each.
- Add vanilla and melted chocolate. Mix until blended.
- Sift together sifted cake flour, baking soda, and salt.
- Add flour mixture to the chocolate mixture alternately with 1 cup of buttermilk.
- Fold in egg whites, stiffly beaten.
- Pour batter into the three 9-inch layer pans, lined on bottoms with paper.
- Bake in 350 (F) (moderate) oven for 30 to 35 minutes.
- While the cake is cooking, start to make the frosting.
- Combine in a saucepan evaporated milk, sugar, egg yolks, butter or margarine, and vanilla.
- Cook over medium heat, stirring constantly until thickened, about 12 minutes.
- Remove from heat.
- Add 1-1/3 cups Angel Flake coconut and 1 cup chopped pecans.
- Beat until cool and of spreading consistency.
- Cool cake, then frost between cake layers and top with the coconut-pecan frosting.
Nutrition Facts : Calories 393 calories, Carbohydrate 50 grams carbohydrates, Cholesterol 105 milligrams cholesterol, Fat 20 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 313 milligrams sodium, Sugar 37 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CHOCOLATE-FROSTED DEVILS FOOD CAKE WITH PECAN AND COCONUT
Steps:
- Make the cake layers: Line the bottoms of 3 buttered 9 by 1 1/2-inch round cake pans with rounds of waxed paper, butter the paper, and dust the pans with flour, knocking out the excess. In a small metal bowl set over a saucepan of barely simmering water melt the chocolate with the water, stirring occasionally, remove the bowl from the heat, and let the mixture cool. Into a bowl sift together the flour, the baking soda, and the salt. In the large bowl of an electric mixer cream together the butter and the sugars until the mixture is smooth. Add the buttermilk alternately in batches, beginning and ending with the flour mixture, and beat the batter until it is smooth. Mix in the melted chocolate. Divide the batter among the prepared pans, smoothing the tops, rap each pan twice on a hard surface to expel any air bubbles, and bake the layers in the middle of a preheated 350 degree oven for 20 to 30 minutes, or until a tester comes out clean. Let the layers cool in the pans on racks for 10 minutes, run a knife around the edge of each pan, and invert the layers onto the racks. Remove the wax paper and let the layers cool completely. The cake layers may be made 2 days in advance and kept, wrapped in plastic wrap, at room temperature. Make the filling: In a saucepan combine the cream, the granulated sugar, and the butter and cook the mixture over moderately low heat, stirring, until the sugar is dissolved. Whisk 1/2 cup of the cream mixture into the yolks, whisk the yolk mixture into the remaining cream mixture, and cook the mixture over moderately low heat, whisking, for 10 minutes, or until it is thickened (do not boil). Stir in the vanilla, the pecans, and the coconut and let it cool, stirring occasionally. Make the frosting: In a bowl beat together the butter, the cream, the vanilla, the chocolate, and the confectioners sugar until the frosting is fluffy. Assemble the cake: On a cake stand arrange 1 cake layer, spread the layer with 3/4 cup of the filling, and top the filling with a second layer. Spread the second layer with 3/4 cup of the remaining filling and pour the icing on top of the cake, letting it drip down the side of the cake. The cake may be assembled 1 day in advance and kept covered loosely and chilled. Let the cake return to room temperature before serving. Posted to recipelu-digest by P&S Gruenwald on Feb 20, 1998
Nutrition Facts : Calories 23461 calories, Fat 1737.56397353776 g, Carbohydrate 1815.59267517197 g, Cholesterol 11277.858125 mg, Fiber 141.616836180564 g, Protein 386.659675261733 g, SaturatedFat 1002.65754215596 g, ServingSize 1 1 Serving (5639g), Sodium 3486.097418704 mg, Sugar 1673.97583899141 g, TransFat 116.034489410437 g
COCONUT PECAN FROSTING I
Traditional frosting and filling for German Chocolate cake.
Provided by Marsha
Categories Desserts Frostings and Icings
Time 35m
Yield 12
Number Of Ingredients 6
Steps:
- In a heavy 2 quart saucepan over medium heat, cook the condensed milk, egg yolks, and butter 10 minutes, stirring constantly, until bubbly. Remove from heat, and stir in the coconut, pecans, and vanilla.
- Allow to cool for 15 minutes before spreading on cake.
Nutrition Facts : Calories 287.1 calories, Carbohydrate 23.5 g, Cholesterol 82.7 mg, Fat 20.5 g, Fiber 1.7 g, Protein 4.4 g, SaturatedFat 9.8 g, Sodium 121.4 mg, Sugar 21.2 g
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- Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes).
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