Recipe by Rita~
Top a chocolate cake with this rich German frosting! Posted for tour 2005 from mikibone.com
Top Review by melissa s
I used sweetened condensed milk and I grated by hand a whole fresh coconut ( only needed 3/4 of that fresh coconut , what a workout ! ) and added a tsp of cornstarch . This recipe turned out perfect except too sweet for me . I think even if I would of used only the evaporated milk unsweetened it still would of tasted to me too sugary with this recipe calling for 1 1/2 cups sugar, and believe me I am not a sugar wimp , I'm a sugaraholic ! So I did the unthinkable I scraped all the frosting off the finished cake and put in a metal mesh colander and rinsed in hot tap water to wash off all the sugar then I baked my rinsed pecans and coconut to dry the water off of it and start from scratch again . I decided the sugar Amt is too much for my liking and I know u need it for the Caramelised taste so I decided to make a different frosting so I tweaked my own for my taste , 1 cup evaporated milk , 1/3 cup sugar, 2 tsps cornstarch, 3 egg yolks no egg whites, 1/2 cup butter , 1 tsp vanilla , 7 oz unsweetened coconut, 1 1/2 cups chopped pecans . Maybe this tastes more like custard frosting but it still turned out same consistency , just tasted more like coconut pecan to me without the overpowering sugar taste that makes u have a sugar rush . I still gave rita 5 stars for the cake is perfect without tweaking .
- 1 (12 ounce) can evaporated milk
- 1 1⁄2 cups sugar
- 3⁄4 cup butter
- 4 egg yolks, slightly beaten
- 1 1⁄2 teaspoons vanilla
- 7 ounces flaked coconut, about 2 2/3 cups
- 1 1⁄2 cups chopped pecans
Directions See How It's Made
- Mix milk, sugar, butter, egg yolks and vanilla in a large saucepan. Cook and stir on medium heat about 12 minutes or until thickened and golden brown.
- Remove from heat and stir in coconut and pecans.
- Cool to room temperature and of spreading consistency.