Coconut Pecan Cajeta Frosting (For German Chocolate Cake)

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READY IN: 1hr
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring the milk, coconut milk and buttermilk to a simmer over low heat in a small saucepan. Keep warm while you prepare the caramel.
  • Combine the sugar and water in a medium saucepan over high heat and cook (do not stir) until it becomes a deep amber brown color. Slowly whisk in the warm milk mixture and continue whisking until smooth; add the vanilla seeds and corn syrup. Bring to a boil, reduce the heat to medium and cook, stirring occasionally with a wooden spoon, until the sauce is reduced by half and is the consistency of a caramel sauce, about 55 minutes.
  • Once the sauce is reduced, remove from the heat and whisk in the cold better, vanilla extract, salt and rum and whisk until combined. Transfer the sauce to a medium bowl and stir in the pecans and coconut. Let the frosting cool to room temperature, stirring occasionally before frosting the cake.
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