German Chocolate Cake With Coconut Pecan Frosting
Someone had a birthday today and we served up his favorite cake, German Chocolate. I must confess–I used a box mix. It wasn’t even German Chocolate, but Devil’s Food. Wow. Devil’s food. I’ve never really thought about Satan’s food before. Angel food….devil’s food. Well…. all I know is this particular cake mix was scrumptious. The topping is absolutely delectable! This is such an easy recipe and a really good one for the upcoming holidays as you can make it ahead and just refrigerate.
This frosting is easy but takes a little time to cook and thicken. I give it a stir every couple of minutes and find something to do while it’s cooking. (The messy cook could’ve wiped up the stove top a bit before shooting the photo!)
The frosting is poured onto the cake immediately after I stir in the nuts and coconut. This time I used black walnuts as I was fresh out of pecans. Works beautifully either way.
- Cake:
- I used a box mix this time. Follow directions and you're set for a very moist cake. I prefer German chocolate or devil's food.
- Frosting:
- 1 C evaporated milk ( I use 2%)
- 1 C sugar
- 3 egg yolks
- ½ C butter
- 1 t vanilla
- 1⅓ coconut
- 1 C chopped pecans (or black walnuts)
- Combine milk, sugar, egg yolks, butter, vanilla. Cook and stir over medium heat in a heavy bottomed sauce pan approximately 12 minutes. Take off burner and add coconut and nuts.
We usually serve it up with ice cream and syrup.
Hope you enjoy it, too!
