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Experience the ideal companion for German Chocolate Cake with our easy-to-make Coconut Pecan Frosting. Thick, sweet, and buttery, it’s also a hit with cupcakes!
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Are you a fan of German Chocolate Cake? If so, you’re in for a treat! One of the best ways to enhance the flavors of this classic dessert is by using Coconut Pecan Frosting. This rich and creamy icing is the ideal pairing for a German Chocolate Cake, elevating it to a whole new level of deliciousness.
Homemade Frosting for German Chocolate Cake
Coconut Pecan Frosting, often referred to as frosting for a German Chocolate Cake, is a thick, sweet, and buttery delight that perfectly complements the deep chocolatey goodness of the cake. Its velvety texture and nutty undertones create a harmonious flavor profile that will leave your taste buds dancing.
The best part? You don’t have to be a baking expert to enjoy this culinary masterpiece. With a simple Coconut Pecan Frosting recipe, you can whip up this homemade frosting for German Chocolate Cake in no time. Whether you’re planning a special occasion or simply craving a sweet indulgence, this frosting is your go-to choice.
Not only does it work wonders on a German Chocolate Cake, but it’s also versatile enough to use on cupcakes. Imagine biting into a fluffy cupcake topped with a generous dollop of Coconut Pecan Frosting – it’s a delightful experience your friends and family will love.
Coconut Pecan Frosting is the icing for German Chocolate Cake recipe you’ve been searching for. Its homemade goodness and ability to elevate desserts make it a must-have in your culinary repertoire. So, go ahead, explore the world of flavors with this delectable frosting, and turn your ordinary desserts into extraordinary delights!
Coconut Pecan Frosting Recipe: Ingredients & Substitutions
To make icing for German Chocolate Cake recipe, you will need …
Ingredients
- Brown Sugar: If you don’t have light brown sugar, you can use dark brown sugar as a substitute. While it may alter the color slightly, it won’t significantly affect the flavor.
- Granulated Sugar: You can use an equal amount of powdered sugar (also known as confectioners’ sugar or icing sugar) as a replacement for granulated sugar. Powdered sugar will provide a smoother texture to the frosting.
- Unsalted Butter: If you only have salted butter, you can use it, but be mindful of the additional salt content. You might want to reduce the salt added separately to balance the taste.
- Egg Yolks: You can substitute each egg yolk with 1 tablespoon of unsweetened applesauce or mashed banana for a vegan alternative. Keep in mind that this substitution may slightly alter the texture and flavor.
- Evaporated Milk: You can replace evaporated milk with an equal amount of half-and-half or a combination of whole milk and heavy cream. This substitution will maintain the richness of the frosting.
- Vanilla Extract: If you’re out of vanilla extract, you can use other flavor extracts like almond extract, rum extract, or coconut extract to give the frosting a unique twist.
- Sweetened Coconut Flakes: If you prefer unsweetened coconut flakes or that’s what you have on hand, you can use them instead. You may want to add a bit more sugar to the frosting to maintain the desired sweetness.
- Chopped Pecans: If you have allergies or simply don’t like pecans, you can substitute them with chopped walnuts, almonds, or even hazelnuts, depending on your preference.
Remember that ingredient substitutions may slightly alter the taste and texture of the Coconut Pecan Frosting, so choose options that align with your dietary preferences and flavor preferences.
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How to make Coconut Pecan Frosting
Serving Suggestions For Coconut Pecan Frosting
- German Chocolate Cake: The classic pairing! Spread the Coconut Pecan Frosting generously between the layers and on top of a homemade or store-bought German Chocolate Cake. It’s the traditional way to enjoy this frosting.
- Cupcakes: Frost your favorite cupcakes with Coconut Pecan Frosting for a delightful treat. Simply pipe or spread a dollop of frosting on each cupcake and garnish with a pecan or a sprinkle of shredded coconut.
- Brownies: Use Coconut Pecan Frosting as a topping for brownies. It adds a sweet and nutty contrast to the chocolatey goodness of brownies.
- Cookies: Create cookie sandwiches by spreading a layer of Coconut Pecan Frosting between two cookies. Chocolate chip cookies or oatmeal cookies work well for this.
- Pies: While not traditional, you can experiment by using Coconut Pecan Frosting as a pie filling or topping. It pairs nicely with chocolate or caramel pies.
- Ice Cream Topping: Warm up the Coconut Pecan Frosting slightly and drizzle it over your favorite ice cream flavors. It will create a delightful contrast of warm and cold, sweet and creamy.
- Pancakes or Waffles: Spread a thin layer of Coconut Pecan Frosting on warm pancakes or waffles for a unique and indulgent breakfast treat.
- Dessert Bars: Use the frosting as a layer in dessert bars, such as layered cookie bars or brownie bars. It adds a rich and sweet dimension to these treats.
- Fruit Dip: Serve Coconut Pecan Frosting as a dip for fresh fruit. It pairs well with sliced apples, bananas, or strawberries.
- Trifle: Create a trifle dessert by layering Coconut Pecan Frosting with pieces of cake, whipped cream, and fruit for a visually appealing and delicious dessert.
- Stuffed French Toast: Use it as a filling for stuffed French toast. Spread it between two slices of bread before dipping in egg and frying to create a decadent breakfast.
- Yogurt Parfait: Layer Coconut Pecan Frosting with yogurt and granola for a sweet and crunchy parfait.
Coconut Pecan Frosting Recipe: FAQs
Yes, you can use unsweetened coconut flakes if you prefer a less sweet frosting. Keep in mind that you may want to adjust the sugar content to suit your taste.
You can store it in an airtight container in the refrigerator for up to 5 days. It’s best to bring it to room temperature before using it to make it easier to spread.
Yes, you can freeze it for up to 3 months. Thaw it in the refrigerator overnight before using it.
Absolutely! Toasting the coconut flakes and chopped pecans before adding them to the frosting can enhance their flavor and add a delicious nutty aroma to the frosting.
While it’s traditionally used as icing for German Chocolate Cake recipe, you can certainly use this recipe to complement other cakes or desserts. Experiment and see what combinations you enjoy.
Yes, you can adjust the sweetness of the frosting by varying the amount of sugar you use. Taste the frosting as you go, and add more sugar if desired.
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Coconut Pecan Frosting
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Equipment
Ingredients
- 1 ½ cups light brown sugar, packed
- ½ cup granulated sugar
- 1 cup unsalted butter, cut into tablespoons
- 6 large egg yolks
- 1 can evaporated milk, 12 ounces
- 1 tablespoon vanilla extract
- 2 ½ cups sweetened coconut flakes
- 2 ½ cups chopped pecans
Instructions
- Place the brown sugar, sugar, butter, egg yolks, and evaporated milk in a saucepan.
- Whisk until combined; there will be chunks of butter, but that’s okay.
- Place over medium heat and cook, constantly whisking, until it comes to a simmer.
- Once at a simmer, continue to whisk until it starts to thicken, about 2 minutes.
- Remove from the heat and add the vanilla, coconut flakes, and chopped pecans and stir it in until combined.
- Allow the mixture to cool to room temperature.
Notes
- Once it has cooled, store it in an airtight container in the fridge for up to 5 days.
- It is easiest to spread this when it is at room temperature, so I suggest allowing it to come to room temp before frosting any cakes.
- Freeze for up to 3 months.
- If you want to amp up the flavor a little bit, you can toast the coconut and pecans before making the frosting.
- This mixture will thicken as it cools, making 5 cups, enough to frost a “naked” 3-layer cake with a normal amount or a 2-layer cake generously.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
loved
The flavor is absolutely incredible!!! My only issue is it did not get as thick as I’d like. I whisked until it started to thicken and took it off of the stove. After it cooled, I put it in the fridge overnight and it is a bit loose. I’ll probably pipe my Chocolate gnache frosting up on the layers and use it like a filling. Should I have had it on the stove longer? In the future, can I heat it back up and see if it thickens a bit more?