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Coconut Pecan Filling
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Description
This is the most amazing filling for German Chocolate Cake. Light years better than the canned stuff and pretty darn easy to make.
Ingredients
- 1-½ cup Pecans, Finely Chopped And Toasted At 375 Degrees For 5-10 Minutes
- 4 whole Egg Yolks
- 12 ounces, fluid Evaporated Milk
- 1 cup Sugar
- ¼ cups Brown Sugar, Packed
- 6 Tablespoons Butter, Cut Into Six Pieces
- 1 pinch Salt
- 2 teaspoons Vanilla Extract
- 2 cups Sweetened Shredded Coconut
Preparation
1. Toast the pecans at 375ºF for 5-10 minutes. Keep an eye on them.
2. Off heat, whisk the yolks in a medium saucepan; gradually whisk in the evaporated milk and sugars.
3. Turn on the heat to medium-high. Whisk in the butter a tablespoon at a time. Whisk in the salt. Continue whisking constantly, until the mixture is boiling, frothy, and slightly thickened. This takes about 6 minutes. Remove from heat.
4. Transfer the mixture to a bowl; stir in the vanilla and coconut.
5. Cool a bit, and then cover with plastic wrap and refrigerate for up to 3 days.
6. Stir in the toasted pecans when you are ready to use this filling.
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paigiepoo on 2.13.2011
I am excited to try this! I remember the “olden” days before the prepackaged frosting where my mom would make the German Chocolate Cake frosting from a little packet. It was warm and gooey and so much better than in the can. I may have to make a batch of this and eat it with a spoon!