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 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
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
GERMAN CHOCOLATE CAKE WITH EASY COCONUT - PECAN FILLING AND FROSTING
This is another one of my Grandma's Delicious cakes. If I could I would give it a 10 star rating ...YUMMY :)
Provided by Karla Everett @Karla59
Categories Cakes
Number Of Ingredients 20
Steps:
- FOR THE CAKE :
- Melt chocolate over low heat and cool.
- Sift flour with sugar,soda,baking powder and salt.
- Soften butter ; Add flour mixture , 3/4 cup buttermilk and vanilla. Mix to dampen flour ; beat for 2 minutes @ medium speed of electric mixer , scraping bowl occasionally.
- Add chocolate , eggs and the remaining 1/4 cup of buttermilk ; Beat 1 minute with mixer.
- Pour into two 9" layer pans , lined on bottom with paper .
- Bake @ 350° for about 35 minutes , or until cake tested with a toothpick inserted in the center comes out clean.
- Cool in pans for 15 minutes ; remove from pans and cool on rack....Frost.
- FOR THE COCONUT - PECAN FILLING AND FROSTING :
- Combine milk , sugars , butter and vanilla. Bring to a FULL boil , stirring constantly , Remove from heat ( Mixture may appear curdled ).
- QUICKLY stir small amount of hot mixture into egg yolks ; then stir into hot mixture.
- Return to boil , stirring constantly ; Remove from heat ; Add coconut and pecans.
- Cool to spreading consistency , beating occasionally.
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
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
GERMAN CHOCOLATE CAKE WITH COCONUT PECAN FROSTING
This cake is not for people watching their calories or fat!! But, boy is it good. The recipe came from the Kraft website, and from a recipe I found on the side of a bar of baking chocolate. I made this cake for my parent's birthdays and it was a big hit. Extremely rich, moist and decadent. For the birthdays, I splurged, and used 4 oz. of imported European dark chocolate that I got at Whole Foods, but the regular Bakers chocolate works wonderful as well. I, personally, am not a huge fan of coconut, but the people I made the cake for are. I used "light coconut" which has less fat and looks more finely shredded than regular shredded coconut. I also only used just about 2 cups instead of the full amount the recipe called for. Hope you enjoy!
Provided by Kozmic Blues
Categories Dessert
Time 1h10m
Yield 1 Cake, 12 serving(s)
Number Of Ingredients 17
Steps:
- Grease and flour the bottoms of 3 (9") round cake pans, and line with wax paper.
- Melt the chocolate and water in bowl over simmering water. (I don't have a double boiler!).
- Stir until chocolate is completely melted.
- Sift flour, baking soda and salt; set aside.
- Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
- Add egg yolks, 1 at a time, beating well after each addition.
- Stir in chocolate and vanilla.
- Add flour mixture alternately with buttermilk, beating well after each addition.
- Beat egg whites with electric mixer on high speed until stiff peaks form.
- Fold into your batter.
- Pour evenly into prepared pans.
- Bake at 350°F for 30 minutes (or until toothpick inserted in centers comes out clean).
- Immediately run spatula between cakes and sides of pans.
- Cool 15 minutes; remove from pans.
- Remove wax paper and cool completely on wire racks.
- For the frosting:.
- Place milk, sugar, butter, egg yolks and vanilla in large saucepan.
- Stirring constantly, cook on medium heat 12 minutes or until thickened and golden brown.
- Remove from heat.
- Stir in coconut and pecans.
- Cool to room temperature and of spreading consistency.
- Spread the coconut-pecan between each of the layers, and then over top and sides of whole cake.
Nutrition Facts : Calories 852.9, Fat 53, SaturatedFat 28.6, Cholesterol 197.6, Sodium 514.6, Carbohydrate 91.1, Fiber 4.2, Sugar 67.3, Protein 10.9
GERMAN CHOCOLATE LAYER CAKE WITH COCONUT PECAN FROSTING
A delicious German chocolate cake from scratch, with a coconut pecan frosting and filling. Recipe is from Diana Rattray's Guide to Southern U.S. Cuisine. Pretty Easy to make.. tastes awesome.
Provided by DamiansMummy
Categories Dessert
Time 1h
Yield 1-2 layer cake, 10 serving(s)
Number Of Ingredients 18
Steps:
- Grease two 9-inch layer cake pans and line bottoms with waxed paper.
- Sift together flour, sugar, baking soda, baking powder, and salt.
- Cream butter; add flour mixture, 3/4 cup buttermilk, and vanilla. Stir until dry ingredients are moistened; beat at medium speed of electric mixer for 2 minutes, scraping bowl from time to time.
- Add melted chocolate, eggs, and remaining 1/4 cup buttermilk. Beat 1 minute longer.
- Pour batter into prepared cake pans. Bake in a preheated 350° oven for about 35 minutes, or until a wooden pick inserted in the center comes out clean.
- Cool in pans on rack for 15 minutes. Remove and cool completely on racks.
- In a saucepan over medium heat, combine milk, sugars, butter, and vanilla. Bring to a full boil, stirring constantly.
- Remove from heat (mixture might appear a bit curdled).
- Quickly stir a small amount of the hot liquid into the beaten egg yolks; return egg yolk mixture to the hot mixture in saucepan and blend well. Return to a boil, stirring constantly.
- Remove from heat and stir in coconut and pecans. Cool to spreading consistency, beating occasionally.
- Here then i added me own little flair, it's perfect just the way it is, but this adds a little something extra. I chopped up some more pecans somewhat small and pressed them into the sides all the way around. Then i just topped it with some chocolate shavings. Enjoy.
Nutrition Facts : Calories 756.7, Fat 40.5, SaturatedFat 21.2, Cholesterol 162.4, Sodium 506.9, Carbohydrate 93.9, Fiber 2.7, Sugar 62.6, Protein 8.9
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
COCONUT & PECAN CARAMEL FROSTING/FILLING
This recipe is from the Watkins Cake Creations Cookbook 1991. It is used in a Butterscotch Cream Cake as a filling but is excellent as a frosting on a chocolate cake and soooo easy to make.
Provided by Kelly Green @watkinslady
Categories Spreads
Number Of Ingredients 9
Steps:
- In medium saucepan combine sugar and the 2 tablespoons Butterscotch Dessert Mix.
- Stir in evaporated milk, water, butter, and egg.
- Cook over medium heat, stirring constantly until thick.
- Remove from heat.
- Stir in coconut, pecan, and Caramel Flavor; cool.
- Spread frosting/filling between and on top of cake layers or as frosting on a 9 X 13 single layer cake.
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
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