Friday, September 13, 2013

Coconut Pecan Frosting

When I was first married, my husband told me that for every birthday, he always had a German Chocolate cake.  As a dutiful (and may we say sweet) wife, I found a recipe, bought the ingredients and made a German Chocolate cake from scratch.  It turned out lovely.  But my husband was unable to hide his disappointment.  The German Chocolate was a much lighter chocolate cake than he was hoping for.  It took us awhile to figure out that the birthday cake he prefers is a dark chocolate Devil's Food cake, with the Coconut Pecan Frosting.  So this is my husband's birthday frosting.  You serve it on whatever kind of cake you like!  I have a friend who loves to make frosting sandwiches with graham crackers and this delectable stuff.

Coconut Pecan Frosting
1 c. sugar
1 c. evaporated milk
1 cube margarine
3 egg yolks
Combine ingredients in a small saucepan and cook and stir over low to medium heat until it thickens and becomes a caramel color.
1 tsp. vanilla
1 1/2 c. coconut
1 c. chopped pecans (or walnuts if you prefer)
Stir together.  Cool slightly before spreading on cake.  Store any leftovers in the fridge.

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