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Coconut Pecan Frosting II
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Coconut Pecan Frosting I
SUBMITTED BY:
Marsha
PHOTO BY:
Krista O.
"Traditional frosting and filling for German Chocolate cake."
RECIPE RATING:
Read Reviews
(46)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
10 Min
READY IN
35 Min
Original recipe yield 1 cake's filling and frosting
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (14 ounce) can sweetened condensed milk
3 egg yolks
1/2 cup butter
1 1/3 cups flaked coconut
1 cup chopped pecans
1 teaspoon vanilla extract
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DIRECTIONS
In a heavy 2 quart saucepan over medium heat, cook the condensed milk, egg yolks, and butter 10 minutes, stirring constantly, until bubbly. Remove from heat, and stir in the coconut, pecans, and vanilla.
Allow to cool for 15 minutes before spreading on cake.
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REVIEWS
Reviewed on Jan. 16, 2005 by EATSCAKE
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EATSCAKE
Jan. 16, 2005
Be patient and you will be richly rewarded! I cooked the first three ingredients until bubbly just like the recipe said, but it looked too yellow, so I decided to cook it further to "caramelize" it a bit and give it a tan color. The mixture bubbled, seized and separated, scaring me a bit. It looked curdled and smelled strongly of macaroni and cheese. Finally after boiling it for about 10 minutes after the cutoff time, I took it off the stove. It was light tan and completely separated. I whisked the mixture until the goo came together in a cohesive tan sweet goo. The smell was gone, it tasted great and with the coconut, pecans and vanilla, it tasted and looked far better than the storebought stuff. Good stuff!
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7 users found this review helpful
Be patient and you will be richly rewarded! I cooked the first three ingredients until bubbly...
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Reviewed on Feb. 7, 2008 by
WeirdAuntMartha
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WeirdAuntMartha
Feb. 7, 2008
YUM! But really, how can you go wrong with coconut and pecans! As another reviewer stated, don't be put off by the odd macaroni and cheese-like odor while you're cooking this up. You'll smell the difference immediately when you add the coconut and pecans. Important to note - when cooking with eggs, unless you want scrambled egg bits in your frosting, I would highly recommend heating the butter and condensed milk in the saucepan first, then slowly incorporating a small amount of the hot butter/milk mixture(about 1/2 cup) into your egg yolks in a small bowl, whisking while you add. Once you do that, add your egg mixture into the saucepan. You should be able to avoid cooked egg bits with this method.
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5 users found this review helpful
YUM! But really, how can you go wrong with coconut and pecans! As another reviewer stated,...
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Reviewed on Feb. 9, 2008 by
Snacky Liz
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Snacky Liz
Feb. 9, 2008
Really good - I followed someone else's advice and tempered by egg yolks, so I didn't have any problems with lumpiness. But after cooking it for ten minutes and adding the pecans and coconut it was way too thick, almost like taffy. Tasted good but wouldn't spread. So I just put it back on low heat and added heavy cream until it was smooth enough to spread, turned out great. I like a recipe that you can go back and fix after messing it up!
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3 users found this review helpful
Really good - I followed someone else's advice and tempered by egg yolks, so I didn't have any...
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Reviewed on Oct. 17, 2003 by Momildoit
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Momildoit
Oct. 17, 2003
This is fast and yummy! Much better than the canned frosting. I've added this to my "Flavorites" file! My family LOVED this!
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3 users found this review helpful
This is fast and yummy! Much better than the canned frosting. I've added this to my...
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Reviewed on Jul. 11, 2008 by
Kim Callis
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Kim Callis
Jul. 11, 2008
Delicious, quick & easy! I used fat-free sweetened condensed milk and it turned out great!
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2 users found this review helpful
Delicious, quick & easy! I used fat-free sweetened condensed milk and it turned out great!
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Reviewed on Dec. 3, 2006 by
Todzwif
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Todzwif
Dec. 3, 2006
AWESOME!! A LITTLE BUTTERYIER THAN I'D LIKE, BUT STILL EXCELLENT! I TOASTED MY PECANS AND COCONUT FOR EVEN YUMMIER FLAVOR!
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2 users found this review helpful
AWESOME!! A LITTLE BUTTERYIER THAN I'D LIKE, BUT STILL EXCELLENT! I TOASTED MY PECANS AND...
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Reviewed on Jun. 24, 2006 by Mom*Of*Two*Angels
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Mom*Of*Two*Angels
Jun. 24, 2006
By far THE best German chocolate cake topping I have ever tried. This is a keeper. SIDE NOTE: I stuck the frosting in the freezer for about 10 minutes after cooking, and it spread perfectly!
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2 users found this review helpful
By far THE best German chocolate cake topping I have ever tried. This is a keeper. SIDE NOTE:...
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Reviewed on Mar. 10, 2003 by SCABOLINA
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SCABOLINA
Mar. 10, 2003
Yumm! This recipe was very, very good! I almost did not try because of previous review, but obviously this person did not know what they were talking about. Nothing, is better than the homemade taste of baked goods and this rates right up at the top in my recipe book! Thanks for the great recipe Marsha!
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2 users found this review helpful
Yumm! This recipe was very, very good! I almost did not try because of previous review, but...
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Reviewed on Aug. 29, 2002 by AMORAMOR
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AMORAMOR
Aug. 29, 2002
This is a great recipe! Only takes a few minutes, and it is not too sweet. Excellent on a German Chocolate Cake. I will keep this one on file for any future times I make that cake.
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2 users found this review helpful
This is a great recipe! Only takes a few minutes, and it is not too sweet. Excellent on a...
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Reviewed on Jun. 17, 2008 by
Cristylee
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Cristylee
Jun. 17, 2008
Wow... was this great! It looks more difficult than it actually is, so your family will think you really worked hard on your cake. The recipe makes ample enough icing to fill and frost the cake (even minus all the tasting I did!) I will recommend this one to everyone I know. Thank you!!!
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1 user found this review helpful
Wow... was this great! It looks more difficult than it actually is, so your family will think...
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