Toasted Pecan, Coconut, & Caramel Topping (aka German Chocolate Cake Frosting)

Germ_Choc

 

Toasted Pecan, Coconut, & Caramel Topping (aka German Chocolate Cake Frosting)
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Servings
3.5 cups
Servings
3.5 cups
Toasted Pecan, Coconut, & Caramel Topping (aka German Chocolate Cake Frosting)
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
3.5 cups
Servings
3.5 cups
Ingredients
Servings: cups
Units:
Instructions
  1. Toast pecans for 8-9 minutes in 350°F oven; when cooled to touch - chop to itty bitty bits.
  2. Melt butter in a large saucepan over medium heat.
  3. Whisk in the milk, brown sugar, and egg yolks; bring to a simmer over medium heat.
  4. Simmer, stirring constantly with a wooden spoon, for about 15 minutes, until slightly thickened.
  5. Off the heat, stir in the vanilla extract, coconut, pecans, and salt.
  6. Allow to cool for at least an hour; frosting will continue to thicken over time.
  7. Frost the cupcakes with a knife or small metal spatula.
Recipe Notes

Hot tip:  If the frosting is consistently not thick enough to your liking, consider reducing the amount of milk...but don't go less than 6 ounces.

 

Adapted from: FoodNetwork.com, Ina Garten.

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Nutrition Facts
Toasted Pecan, Coconut, & Caramel Topping (aka German Chocolate Cake Frosting)
Amount Per Serving
Calories 1922 Calories from Fat 1314
% Daily Value*
Total Fat 146g 225%
Saturated Fat 80g 400%
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 318mg 106%
Sodium 892mg 37%
Potassium 1117mg 32%
Total Carbohydrates 136g 45%
Dietary Fiber 18g 72%
Sugars 117g
Protein 27g 54%
Vitamin A 7%
Calcium 39%
Iron 40%
* Percent Daily Values are based on a 2000 calorie diet.

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