Toasted Pecan, Coconut, & Caramel Topping (aka German Chocolate Cake Frosting)
Ingredients
- 12 tbsp salted butter 1.5 Sticks
- 12 oz evaporated milk sub: 1 1/4 cup whole milk
- 4 egg yolks extra large
- 2 1/2 tsp vanilla extract dark
- 3 cups sweetened flaked coconut
- 1 cup chopped pecans
- 1/4 tsp salt
Servings: cups
Units:
Instructions
- Toast pecans for 8-9 minutes in 350°F oven; when cooled to touch - chop to itty bitty bits.
- Melt butter in a large saucepan over medium heat.
- Whisk in the milk, brown sugar, and egg yolks; bring to a simmer over medium heat.
- Simmer, stirring constantly with a wooden spoon, for about 15 minutes, until slightly thickened.
- Off the heat, stir in the vanilla extract, coconut, pecans, and salt.
- Allow to cool for at least an hour; frosting will continue to thicken over time.
- 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.
