Tuesday, September 3, 2013

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

Yield:  Enough frosting to fill and cover 8", double-layer cake or 2½ dozen cupcakes

  • 12T (1½ sticks) salted butter
  • 1 (12 oz) can evaporated milk or 1¼ c whole milk
  • 1¼ c. light brown sugar, lightly packed
  • 4 extra-large egg yolks
  • 2 ½ t. dark vanilla extract
  • 3 c. sweetened flaked coconut  
  • 1 c. chopped pecans
  • ¼ t. teaspoon salt

  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.
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.

No comments:

Post a Comment