Coconut-Pecan Filling and Frosting

4 1/2 cups servings Prep: 5 m Cook: 12 m Total: 27 m Intermediate
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Coconut-Pecan Filling and Frosting
German chocolate cakes have always been popular for weddings and, in particular, the groom’s cake. The groom’s cake is typically chocolate with this rich coconut-pecan filling and frosting made with evaporated milk, butter, egg yolks, and toasted pecans.

Ingredients

4 1/2 cups servings
  • 1 (12 oz) can evaporated milk
  • 1 1/2 cups sugar
  • 1 1/2 sticks margarine or butter (12 Tbsp)
  • 4 egg yolks, slightly beaten
  • 1 1/2 tsp vanilla
  • 1 (7 oz) packages Bakers Angel Flake Coconut
  • 1 1/2 cup chopped pecans

Step-by-Step Instructions

  1. In a medium saucepan, mix the milk, sugar, margarine, egg yolks, and vanilla. Cook and stir constantly on medium heat about 12 minutes or until thickened and golden brown. The mixture should coat the back of a spoon. Remove from heat.
  2. Stir in coconut and pecans. Cool to room temperature and of spreading consistency. Makes 4 1/2 cups - enough to fill and frost one 3-layer German chocolate cake or chocolate cake.

Common Problems and Solutions

Q: Why is my filling too runny?

A: The mixture needs to cook long enough to thicken properly - a full 12 minutes of constant stirring on medium heat. It should coat the back of a spoon when done. If it's still thin after cooling, you can return it to the heat briefly, but be careful not to scramble the egg yolks.

Q: Can I make this ahead of time?

A: Yes! This filling keeps well in the refrigerator for up to 3 days. Let it come to room temperature and stir well before spreading on your cake. If it seems too thick, you can warm it slightly to reach spreading consistency.

Tips and Techniques

Stir constantly while cooking to prevent the egg yolks from scrambling and to ensure even thickening. The filling will continue to thicken as it cools, so don’t worry if it seems a bit loose when you first remove it from heat - just be patient and let it cool completely before frosting your cake.

Ingredient Substitutions

  • evaporated milk: half-and-half or whole milk
  • margarine or butter: all butter is preferred
  • pecans: walnuts or almonds

Equipment Needed

  • Medium saucepan
  • Wooden spoon or heat-resistant spatula
  • Whisk

Historical Context

German chocolate cake and its signature coconut-pecan frosting became an American classic after a 1957 Dallas newspaper published a recipe using Baker’s German’s Sweet Chocolate. The cake quickly became a favorite for groom’s cakes throughout the South, including Louisiana.