Pecan Coconut Glaze Recipes

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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

GRANDMA YEARWOOD'S COCONUT CAKE WITH COCONUT LEMON GLAZE



Grandma Yearwood's Coconut Cake with Coconut Lemon Glaze image

Provided by Trisha Yearwood

Categories     dessert

Time 2h50m

Yield 12 servings

Number Of Ingredients 14

1 cup (2 sticks) butter, room temperature, plus more for greasing
Flour, for dusting pan
2 cups sugar
6 large eggs, room temperature
1 teaspoon vanilla extract
One 12-ounce box vanilla wafers, finely crushed
One 6-ounce package frozen or fresh grated coconut, thawed
1/2 cup chopped pecans
2 cups sugar
2 tablespoons cornstarch
Pinch of salt
Grated zest of 2 large lemons
1/4 cup fresh lemon juice (about 2 large lemons)
One 6-ounce package frozen or fresh grated coconut, thawed

Steps:

  • Preheat the oven to 325 degrees F.
  • For the cake: Grease and flour a 9-inch tube cake pan. Cream the butter and sugar until light and smooth. Add the eggs and vanilla extract, beating well. Mix in the vanilla wafer crumbs, coconut and pecans. Pour into the pan and bake for 1 hour and 15 minutes. Allow the cake to cool in the pan for 10 minutes before turning out onto a rack.
  • For the glaze: Mix the sugar, cornstarch, salt, lemon zest and juice, 1 1/2 cups of water and coconut in a medium saucepan. Cook over medium heat, stirring until thickened, for about 15 minutes. Let cool slightly, then using a toothpick, poke several holes in the top of the cake and drizzle the glaze over the cake.

COCONUT GLAZE



Coconut Glaze image

Use this glaze for our Coconut Angel Food Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 cup

Number Of Ingredients 2

1 1/3 cups confectioners' sugar
1/4 cup plus 1 tablespoon canned unsweetened coconut milk, plus more if needed

Steps:

  • Whisk together sugar and coconut milk until smooth. Glaze should be the consistency of glue. If glaze is too thick, add more coconut milk, 1 teaspoon at a time.

COCONUT PECAN BARS



Coconut Pecan Bars image

With a butterscotch flavor, these tasty bars have always been welcomed with open arms by my family. Since they're simple to make, kids can have fun pitching in.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 dozen.

Number Of Ingredients 10

1 cup butter, softened
2 cups packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1-1/2 cups sweetened shredded coconut
1 cup chopped pecans
Confectioners' sugar

Steps:

  • In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, salt and baking powder; gradually add to the creamed mixture and mix well. Stir in coconut and pecans (batter will be thick). , Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

Nutrition Facts : Calories 122 calories, Fat 7g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 110mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

COCONUT PECAN POUND CAKE



Coconut Pecan Pound Cake image

Make and share this Coconut Pecan Pound Cake recipe from Food.com.

Provided by Marie

Categories     Dessert

Time 1h50m

Yield 16 serving(s)

Number Of Ingredients 16

1 (18 1/4 ounce) box yellow cake mix
1 (3 1/2 ounce) package instant vanilla pudding
1 1/4 cups sugar
4 eggs, beaten
8 ounces sour cream
2/3 cup orange juice
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/4 teaspoon almond extract
1 cup chopped pecans
1/2 cup grated coconut, lightly toasted
1 cup powdered sugar
1 tablespoon butter (melted)
1/2 teaspoon vanilla extract
2 tablespoons milk

Steps:

  • Combine dry ingredients.
  • Add liquid ingredients.
  • Beat to blend well.
  • Fold in pecans and coconut.
  • Pour batter into greased and floured bundt pan.
  • Bake at 325° for 1 hour and 30 minutes or until tests done.
  • Let cake cool 10 minutes before removing from pan.
  • Pour glaze over warm cake.

Nutrition Facts : Calories 437.7, Fat 22.2, SaturatedFat 6, Cholesterol 57.1, Sodium 337.9, Carbohydrate 57.3, Fiber 1.5, Sugar 44.5, Protein 4.3

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

VANILLA-GLAZED PECAN COCONUT COOKIE SCONES



Vanilla-Glazed Pecan Coconut Cookie Scones image

Make and share this Vanilla-Glazed Pecan Coconut Cookie Scones recipe from Food.com.

Provided by Shelby Jo

Categories     Scones

Time 55m

Yield 12 cookie scones

Number Of Ingredients 11

1 (17 ounce) package Pillsbury pecan swirl quick bread and coffeecake mix
3 tablespoons butter or 3 tablespoons margarine, melted
1 teaspoon vanilla
1 egg, slightly beaten
1/2 cup coconut
2 -3 tablespoons half-and-half
1 cup powdered sugar
1 teaspoon vanilla
4 -6 teaspoons milk
1/4 cup finely chopped pecans
1/4 cup coconut

Steps:

  • Heat oven to 375°F; spray cookie sheet with nonstick cooking spray. In large bowl, combine quick bread mix, swirl mix from packet and pecans from foil packet; mix well. Add butter; with pastry blender or fork, mix until mixture resembles coarse crumbs. Add 1 teaspoon vanilla and egg; mix well. Stir in 1/2 cup coconut. Gradually add half-and-half, stirring until soft dough forms.
  • On lightly floured surface, pat dough to 1/2-inch thickness. With 2 1/2-inch floured cutter, cut dough into rounds. Pat scraps of dough to 1/2-inch thickness for additional scones. Place on sprayed cookie sheet.
  • Bake at 375°F for 12 to 16 minutes or until light golden brown. Cool 2 minutes. Remove from cookie sheet; place on wire rack. Cool 10 minutes.
  • In small bowl, combine all glaze ingredients, adding enough milk for desired spreading consistency; blend until smooth. Spread glaze over warm scones. Sprinkle with toppings.

Nutrition Facts : Calories 127.6, Fat 8.7, SaturatedFat 5.3, Cholesterol 26.4, Sodium 30.3, Carbohydrate 11.8, Fiber 1.1, Sugar 10.4, Protein 1.3

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