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–+ servings

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

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Servings: 3.5 cups
Cuisine: caramel, Coconut, Cookbook, Filling, German Chocolate, recipe, Toasted Pecan, Topping
Calories: 1922
Ingredients Method Nutrition Notes

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

Method
 

  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.

Nutrition

Calories: 1922kcalCarbohydrates: 136gProtein: 27gFat: 146gSaturated Fat: 80gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 318mgSodium: 892mgPotassium: 1117mgFiber: 18gSugar: 117gVitamin A: 350IUCalcium: 390mgIron: 7.2mg

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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