Traditional frosting and filling for German Chocolate cake.

Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
15 mins
total:
35 mins
Servings:
12
Yield:
1 cake's filling and frosting
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Allow to cool for 15 minutes before spreading on cake.

Nutrition Facts

287 calories; protein 4.4g 9% DV; carbohydrates 23.5g 8% DV; fat 20.5g 32% DV; cholesterol 82.7mg 28% DV; sodium 121.4mg 5% DV. Full Nutrition

Reviews (106)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/07/2008
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. Read More
(81)

Most helpful critical review

Rating: 2 stars
11/14/2006
not too good I am used to tasting coconut but all you can taste is the condensed milk. I'll keep looking for the recipe that'll work for me. thanks though Read More
(3)
119 Ratings
  • 5 star values: 93
  • 4 star values: 21
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
02/07/2008
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. Read More
(81)
Rating: 5 stars
01/01/2009
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!NEWLY ADDED: 01/01/2009 I have never made this recipe with the egg yolks. It works great drizzled over a bundt cake...just let it cool for a few minutes. If it is too runny, add more coconut! Enjoy! Read More
(48)
Rating: 5 stars
01/16/2005
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! Read More
(39)
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Rating: 4 stars
10/19/2010
I thought that this recipe was O.K. but I agree with Laura B. that version that uses evaporated milk and sugar tastes better. The evaporated milk version (which I found on a box of Baker's chocolate) has more flavor dimensions to it. This version is kinda flat by comparison. But it will do if you don't have evaporated milk on hand. Also you don't have to temper the yolks if you thoroughly whisk them into the milk before you start cooking the mixture. FYI the evaporated milk version calls for 1 (12 oz.) can evap. milk 1.5 cups sugar 1.5 sticks butter 4 egg yolks 1.5 teaspoons vanilla 7 oz. coconut and 1.5 cups chopped pecans. Prepare according to the directions noted in this recipe. Read More
(18)
Rating: 4 stars
02/09/2008
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! Read More
(16)
Rating: 5 stars
12/03/2006
AWESOME!! A LITTLE BUTTERYIER THAN I'D LIKE BUT STILL EXCELLENT! I TOASTED MY PECANS AND COCONUT FOR EVEN YUMMIER FLAVOR! Read More
(13)
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Rating: 5 stars
03/10/2003
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! Read More
(12)
Rating: 5 stars
07/11/2008
Delicious quick & easy! I used fat-free sweetened condensed milk and it turned out great! Read More
(9)
Rating: 4 stars
04/29/2008
I thought this recipe was indeed very easy and tasty. I only gave it 4 stars instead of 5 because I prefer the recipe using evaporated milk like my mother taught me and used this one when I didn't have any evap. milk on hand. I found that in this recipe the frosting came out really thick and was difficult to spread. It also didn't have that creamy flavor of the other recipe but more of a candy flavor that is common with sweetened condensed milk. Overall I was relatively happy with the results but will use other method from now on. Read More
(6)
Rating: 2 stars
11/14/2006
not too good I am used to tasting coconut but all you can taste is the condensed milk. I'll keep looking for the recipe that'll work for me. thanks though Read More
(3)