Bakers Coconut Pecan Frosting Recipes

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COCONUT PECAN FROSTING



Coconut pecan frosting image

Make and share this Coconut pecan frosting recipe from Food.com.

Provided by na 2309

Categories     Dessert

Time 17m

Yield 2 serving(s)

Number Of Ingredients 7

1 cup evaporated milk
1 cup sugar
3 slightly beaten egg yolks
1/2 cup butter
1 teaspoon vanilla
1 1/3 cups flaked coconut
1 cup chopped pecans

Steps:

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

Nutrition Facts : Calories 1653.1, Fat 116.7, SaturatedFat 54.6, Cholesterol 441.8, Sodium 597.9, Carbohydrate 144.8, Fiber 7.3, Sugar 123.8, Protein 19.3

COCONUT-PECAN FROSTING



Coconut-Pecan Frosting image

This Coconut-Pecan Frosting is just what you have been looking for to give your cakes the perfect finishing touch. Be prepared to share the recipe!

Provided by My Food and Family

Categories     Dairy

Time 40m

Yield 16 servings, 2 Tbsp. each

Number Of Ingredients 7

2 egg yolks, beaten
2/3 cup canned evaporated milk
2/3 cup sugar
1/3 cup butter or margarine
1 tsp. vanilla
1 cup BAKER'S ANGEL FLAKE Coconut
2/3 cup chopped pecans

Steps:

  • Mix first 5 ingredients in medium saucepan; cook and stir on medium heat 10 min. or until frosting begins to thicken. Remove from heat.
  • Stir in coconut and nuts; cool until of desired spreading consistency.

Nutrition Facts : Calories 150, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

COCONUT-PECAN FILLING AND FROSTING



Coconut-Pecan Filling and Frosting image

This is, of course, the best reason to eat German chocolate cake. A sweet, caramely mix of coconut and pecans that can make you forget there's a whole dessert underneath it.

Provided by My Food and Family

Categories     Frosting & Icing

Time 20m

Yield 36 servings, 2 Tbsp. each

Number Of Ingredients 7

4 egg yolks
1 can (12 oz.) evaporated milk
1-1/2 cups sugar
3/4 cup butter, cut into small pieces
2-2/3 cups (about 1/2 of 14-oz. pkg.) BAKER'S ANGEL FLAKE Coconut
1-1/2 cups chopped pecans
1-1/2 tsp. vanilla

Steps:

  • Whisk egg yolks and milk in large saucepan until blended.
  • Add sugar and butter; cook, stirring constantly, over medium heat 12 min. or until thickened and golden brown. Remove from heat.
  • Add remaining ingredients; mix well. Cool to desired spreading consistency.

Nutrition Facts : Calories 160, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

COCONUT PECAN FROSTING II



Coconut Pecan Frosting II image

This frosting is great on many cakes, not the least of which is German Chocolate Cake.

Provided by AUNT B

Categories     Desserts     Frostings and Icings

Time 15m

Yield 12

Number Of Ingredients 7

1 cup evaporated milk
1 cup white sugar
3 egg yolks
½ cup butter
1 teaspoon vanilla extract
1 ½ cups flaked coconut
1 cup chopped pecans

Steps:

  • In a saucepan over medium heat, combine milk, sugar, egg yolks, butter and vanilla. Cook, stirring frequently, until thickened. Remove from heat and stir in coconut and pecans.

Nutrition Facts : Calories 279.6 calories, Carbohydrate 25 g, Cholesterol 77.6 mg, Fat 19.5 g, Fiber 1.8 g, Protein 3.3 g, SaturatedFat 9.2 g, Sodium 105.1 mg, Sugar 22.6 g

BAKER'S ORIGINAL GERMAN SWEET CHOCOLATE CAKE



Baker's Original German Sweet Chocolate Cake image

Make and share this Baker's Original German Sweet Chocolate Cake recipe from Food.com.

Provided by Nana Lee

Categories     Dessert

Time 1h

Yield 8-12 serving(s)

Number Of Ingredients 17

1 (4 ounce) package baker's German sweet chocolate
1/2 cup boiling water
1 cup butter or 1 cup margarine
2 cups sugar
4 eggs, separated
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 1/2 cups evaporated milk
1 1/2 cups sugar
4 slightly beaten egg yolks
3/4 cup butter or 3/4 cup margarine
1 1/2 teaspoons vanilla
2 cups shredded coconut
1 1/2 cups chopped pecans

Steps:

  • Coconut-Pecan frosting (recipe follows).
  • Oven at 350ºF.
  • Melt chocolate in water, cool.
  • Cream butter and sugar.
  • Beat in egg yolks.
  • Stir in vanilla and chocolate.
  • Mix flour, soda, and salt.
  • Beat in flour mixture, alternately with buttermilk.
  • Beat egg whites until stiff peaks form; fold into batter.
  • Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper.
  • Bake for 30 minutes or until cake springs bake when lightly pressed in center.
  • Cool 15 minutes; remove and cool on rack.
  • Frost cake.
  • COCONUT-PECAN FROSTING.
  • Combine evaporated milk, sugar, slightly beaten egg yolks, butter or margarine and vanilla in saucepan.
  • Cook and stir over medium heat until thickened. Remove from heat.
  • Stir in shredded coconut and chopped pecans.
  • Cool until thick enough to spread.
  • Makes 4-1/4 cups.

COCONUT-PECAN FROSTING



Coconut-Pecan Frosting image

Use this frosting on our Chocolate Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for one 9-inch 3-layer cake

Number Of Ingredients 8

3 large egg yolks
1 can (12 ounces) evaporated milk
1 1/4 cups packed light-brown sugar
1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces and brought to room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2 2/3 cups (7 ounces) sweetened flaked coconut
1 1/2 cups (6 ounces) pecans, toasted and coarsely chopped

Steps:

  • Combine egg yolks, evaporated milk, and brown sugar in a saucepan. Add butter, and cook over medium heat, stirring constantly, until thick, about 10 minutes. Pour through a fine sieve into a bowl.
  • Stir in vanilla, salt, coconut, and pecans. Let cool completely. Frosting can be refrigerated in an airtight container for up to 1 day; bring to room temperature before using.

COCONUT PECAN FROSTING I



Coconut Pecan Frosting I image

Traditional frosting and filling for German Chocolate cake.

Provided by Marsha

Categories     Desserts     Frostings and Icings

Time 35m

Yield 12

Number Of Ingredients 6

1 (14 ounce) can sweetened condensed milk
3 egg yolks
½ cup butter
1 ⅓ cups flaked coconut
1 cup chopped pecans
1 teaspoon vanilla extract

Steps:

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

Nutrition Facts : Calories 287.1 calories, Carbohydrate 23.5 g, Cholesterol 82.7 mg, Fat 20.5 g, Fiber 1.7 g, Protein 4.4 g, SaturatedFat 9.8 g, Sodium 121.4 mg, Sugar 21.2 g

BAKER'S ORIGINAL GERMAN CHOCOLATE CAKE RECIPE - (3.7/5)



Baker's Original German Chocolate Cake Recipe - (3.7/5) image

Provided by chelseap09

Number Of Ingredients 19

CAKE:
1 (4-ounce) package baker's German sweet chocolate
1/2 cup boiling water
1 cup butter or margarine
2 cups sugar
4 eggs, separated
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
FROSTING:
1 1/2 cups evaporated milk
1 1/2 cups sugar
4 egg yolks, slightly beaten
3/4 cup butter or margarine
1 1/2 teaspoons vanilla
2 cups shredded coconut
1 1/2 cups chopped pecans

Steps:

  • Coconut-Pecan frosting (recipe follows). Preheat the oven to 350° F. Melt chocolate in water, and let cool. Cream together butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Mix flour, soda, and salt. Beat in flour mixture alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper. Bake for 30 minutes or until cake springs back when lightly pressed in center. Remove and cool on rack for 15 minutes. Frost cake. COCONUT-PECAN FROSTING: Combine evaporated milk, sugar, slightly beaten egg yolks, butter or margarine and vanilla in saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in shredded coconut and chopped pecans. Cool until thick enough to spread.

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