Total Time
Prep 5 mins
Cook 12 mins

Recipe came fom the Baker's German Chocolate wrapper..In the early 80's..I think??


  1. Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, 1/2 cup butter or margarine and 1 teaspoon vanilla.
  2. Cook and stir over medium heat until thickened, about 12 minutes.
  3. Add 1 1/3 cups Baker's Angel Flake Coconut and 1 cup chopped pecans.
  4. Cool until thick enough to spread, beating occasionally.
  5. Makes 2 1/2 cups.
Most Helpful

I used this to frost coconut cupcakes. I was delicious. It had been a long time since I have had anything with this type of icing. I am not sure what the correct culinary term is, but this Is an excellent change from a traditional butter cream. It was so easy to make and so easy to spread. I used half and half instead of evaporated milk and that worked just fine. This is for the real coconut lover.

tara portee July 19, 2009

This is fabulous! Decadent and can make a boxed german chocolate cake taste like heaven!

Kar's Kitchen July 04, 2009

Although the directions are different, the ingredient list is the same as the recipe in my Betty Crocker cookbook. I made it for the first time yesterday and it was AMAZING. I'm fighting the urge to make more!

HoosierMomOf5 January 27, 2009