This German chocolate frosting is a classic coconut pecan topping for German chocolate cake.
Ingredients
- evaporated milk: 1 cup
- brown sugar: 1 cup
- butter: 0.5 cup
- egg yolks: 3 piece
- vanilla extract: 1 tsp
- ⅓ cups flaked coconut: 1 piece
- pecans: 1 cup (chopped)
Metric Conversion
Stages of cooking
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Combine evaporated milk, brown sugar, butter, egg yolks, and vanilla in a saucepan over medium heat. Cook, stirring constantly, at a low boil until mixture turns a light caramel color and thickens, about 10 minutes.
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Remove from heat and stir in coconut and pecans. Let cool to room temperature before spreading on cake. Princess Bakerella
