Bakers Coconut Pecan Frosting Recipes

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

Ingredients

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

Ingredients

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

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

Ingredients

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.

EASY COCONUT-PECAN FILLING & FROSTING

Easy Coconut-Pecan Filling & Frosting image

Add some extra flavor to your sweets with our delicious Easy Coconut-Pecan Frosting and Filling recipe. This Coconut Pecan Frosting and Filling is sure to be the perfect addition to your favorite cake or cupcake recipe.

Provided by My Food and Family

Categories Dairy

Time 20m

Yield 36 servings, 2 Tbsp. each

Number Of Ingredients 7

Ingredients

2 eggs
1 can (12 oz.) evaporated milk
1-1/2 cups sugar
3/4 cup butter or margarine
1-1/2 tsp. vanilla
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups)
1-1/2 cups chopped pecans

Steps:

Whisk eggs and milk in large saucepan until blended.
Add sugar and butter; cook and stir on medium heat 8 to 10 min. or until thickened and bubbly. Remove from heat.
Stir in vanilla, then coconut and nuts. Cool to desired spreading consistency.

Nutrition Facts : Calories 160, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g

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

Ingredients

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

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