COCONUT PECAN FROSTING II
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
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
COCONUT PECAN FROSTING
Steps:
- Combine sugar, butter, evaporated milk and egg in 2-quart saucepan. Cook, stirring constantly, over medium heat 6-8 minutes or until thickened and bubbly. Stir in coconut and pecans. Cool about 30 minutes, stirring occasionally, until spreadable.
Nutrition Facts : Calories 120 calories, Fat 7 grams, SaturatedFat grams, Transfat grams, Cholesterol 20 milligrams, Sodium 45 milligrams, Carbohydrate 12 grams, Fiber 0 grams, Sugar grams, Protein 1 grams
COCONUT-PECAN FROSTING
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
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
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
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 FILLING AND TOPPING
Make this elegant coconut and pecan topping for your desserts and cakes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 12
Number Of Ingredients 7
Steps:
- In 2-quart saucepan, stir sugar, butter, milk, vanilla and egg yolks until well mixed. Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly.
- Stir in coconut and pecans. Cool about 30 minutes, beating occasionally with spoon, until spreadable. Fills and frosts top of an 8- or 9-inch two- or three-layer cake.
Nutrition Facts : Calories 270, Carbohydrate 23 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 21 g, TransFat 0 g
COCONUT PECAN CAKE
This deliciously different cake won Best of Show when I entered it in the Laramie County Fair. Syrup poured over the hot cake makes the outside crusty and soaks into enhance the flavor.&emdash;Virginia Price, Cheyenne, Wyoming.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 10-12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, beat the eggs, 2 cups sugar, oil and 2 teaspoons extract. Combine the flour, baking powder and salt; add to egg mixture alternately with buttermilk just until moistened. stir in coconut and pecans. , Spoon into a greased 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a small saucepan, combine the water, butter and remaining sugar. Bring to a boil; cook for 5 minutes. Remove from the heat; add remaining extract. , Slowly pour hot syrup over hot cake. Cool in pan for 4 hours before removing to a serving plate. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 630 calories, Fat 32g fat (7g saturated fat), Cholesterol 77mg cholesterol, Sodium 198mg sodium, Carbohydrate 80g carbohydrate (53g sugars, Fiber 2g fiber), Protein 7g protein.
COCONUT PECAN FROSTING
Make and share this Coconut Pecan Frosting recipe from Food.com.
Provided by Rita1652
Categories Dessert
Time 15m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- 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.
COCONUT PECAN FROSTING I
Traditional frosting and filling for German Chocolate cake.
Provided by Marsha
Categories Desserts Frostings and Icings
Time 35m
Yield 12
Number Of Ingredients 6
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
COCONUT-PECAN FROSTING
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
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 LAYER CAKE
This dreamy cake is as beautiful as it is delicious! A sweet coconut filling sits between layers of coconut-pecan cake and is topped with a rich frosting.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 10
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Grease 3 (8-inch) round cake pans with shortening; lightly flour.
- In large bowl, beat cake mix, coconut milk, oil, egg whites and coconut extract with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in chopped pecans. Pour batter into pans.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- Meanwhile, in 2-quart saucepan, mix half-and-half, granulated sugar, cornstarch and egg yolks with whisk. Heat to boiling over medium heat, stirring constantly; boil 1 minute. Remove from heat; stir in butter and vanilla. Stir in 1 cup coconut. Cover; refrigerate 1 hour.
- On serving plate, place 1 cake layer, rounded side down; spread with half of the filling. Top with second layer, rounded side up; spread with remaining filling. Top with third layer.
- In chilled large deep bowl, beat whipping cream and powdered sugar with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat until soft peaks form. Spread whipped cream on top and side of cake; sprinkle top with toasted coconut. Arrange pecan halves around top edge of cake.
Nutrition Facts : Calories 540, Carbohydrate 70 g, Fat 10, Fiber 2 g, Protein 4 g, SaturatedFat 24 g, ServingSize 1 Serving, Sodium 450 mg
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COCONUT-PECAN FROSTING RECIPE - SOUTHERN LIVING
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5/5 (3)Category Cakes
- Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes).
- Meanwhile, cook evaporated milk, sugar, butter, and egg yolks in a heavy 3-qt. saucepan over medium heat, stirring constantly, 3 to 4 minutes or until butter melts and sugar dissolves. Cook, stirring constantly, 12 to 14 minutes or until mixture becomes a light caramel color, is bubbling, and reaches a pudding-like thickness.
- Remove pan from heat; stir in coconut, vanilla, and pecans. Transfer mixture to a bowl. Let stand, stirring occasionally, 45 minutes or until cooled and spreading consistency.
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