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Coconut-Pecan Filling and Frosting

photo by:kraft
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.
time
prep:
20 min
total:
20 min
servings
total:
About 4-1/2 cups or 36 servings, 2 Tbsp. each
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posted:
11/29/2013
This was a great recipe, I also did not time until it started boiling but it was wonderful and fun!
posted:
11/16/2013
This my favorite icing. One thing I do is I don't time the 12 minutes till the mixture is boiling. that method has been full proof but means all together is a little longer than12 minutes. Delicious!
posted:
6/16/2013
This is the only recipe I make for the German Chocolate Cake, that is my husbands favorite. If some are having trouble getting it think enough, it is not cooking long enough in the initial stage, really needs 12 to 20 min depending on how high you cook it, but it does thicken without powdered sugar.
posted:
4/20/2013
This frosting is so delicious I couldn't stop eating it from the spoon after it was made.
posted:
1/7/2013
This frosting was very running. I kept the cake in the fridge and pulled it out 30 minutes before serving. The cake was a melted mess. Taste great, but not practical.
posted:
9/18/2012
I made this recipe sugar free using Spelenda it was Delicious! My husband couldn't believe it was sugar free!Will be making this many more days to come!
posted:
4/26/2012
Amazing... a party in your mouth!!!
posted:
11/19/2011
Since one of my sisters now needs gluten free foods, we have discovered that this frosting is almost as great over chocolate or vanilla ice cream as over the Baker's German's Chocolate Cake that has been our family tradition from our mother for about 50 years.
posted:
5/25/2011
This icing is wonderful. The key to making this icing thick and not runny is getting it to a boil and constantly stir for 12 minutes. You have to be careful not to have it to high or it will boil over. If it looks like it is about to boil over remove it from heat for a couple seconds, but keep stirring and then return it to heat. You will notice it getting thicker and thicker. After it cools, it will be awesome.
posted:
5/17/2011
Whew! Ok...here goes. I had the same problem as the person that said the frosting was runny. I believe (after cooking it for an hour!) on an electric stove on 3, that it should be at least on a 4. I was very concerned about over heating the recipe and was very cautious. I believe that I will try this recipe again but start with a higher temperature. I did try a little trick-dissolving 1 teaspoon of cornstarch in 1 tablespoon of evaporated milk. I don't believe that had as much to do with thickening the recipe as turning up the heat did. I will try again and review again. Taste-delicious. Ease of recipe instructions...enh
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