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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.
20 min
20 min
About 4-1/2 cups or 36 servings, 2 Tbsp. each
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Just made it was very good and easy
This goes gr8 with German chocolate cake!
Great frosting! I couldn't keep my husband out of it.
I went overboard with the coconut and it wouldn't stay on the cake very good. Otherwise very good. I vould eat it all by itself
It's the best!!!
The best results for a spreadable frosting is to make the frosting before the cake and be sure to refrigerate. Once the cake is made and done, the frosting will be ready. Otherwise the frosting will run if used shortly after being prepared.
It was very easy to make. A bit runny, but very delicious!
My mother made this recipe for my step-fatheron his birthday,and I was allergic to coconut. So, my mother decided to put a new twist on the recipe and left out the coconut and pecans. Now this is the only way I will eat the frosting, even though I did grow out of the allergy.
I made this frosting years ago to put on your Baker's sweet German chocolate cake, I had bought a box of the baker's chocolate squares and the recipe for both the cake and the frosting were on the box, I love German chocolate cake so I tried the recipe and I just loved it, especially the frosting, but somehow I lost the recipe and have been looking for it ever since, and now I have found it. Now I can make this delicious cake again, thank-you so much.
This is my first time actually making a cake, and I used this frosting for it (a Baker's German's sweet chocolate cake -- thanks for the recipe!). This frosting was very easy to make, and made good use of baking ingredients that I had on hand (leftover from making the cornbread for my Thanksgiving dressing!). I made this recipe as written, except for one thing. The recipe called for a 12-oz can of evaporated milk. That size wasn't available at my grocery store, so I had to buy two smaller cans for a total of 10 ozs. I supplemented it with some buttermilk (2 ozs) that I had leftover. (Since I'm just learning how to cook, it seemed important to me to have 12 ozs of liquid -- not sure if it made that much of a difference). This recipe made enough for my 9X13 cake, with just a little left over. While I was cooking the icing, however, I noticed yellow flecks showing up in the mixture. I assumed it was eggs (or maybe butter?), and kept cooking it to make sure any salmonella wo
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