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Coconut-Pecan Filling and Frosting
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Coconut-Pecan Filling and Frosting

20 Min(s)
20 Min(s) Prep
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.
What You Need
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36 servings
Original recipe yields 36 servings
4 egg yolks
1 can (12 oz.) evaporated milk
1-1/2 tsp. vanilla
1-1/2 cups sugar
3/4 cup butter or margarine
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups)
1-1/2 cups chopped PLANTERS Pecans
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Let's Make It
1
Beat egg yolks, milk and vanilla in large saucepan with whisk until blended.
2
Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.
3
Add coconut and nuts; mix well. Cool to desired spreading consistency.
Kitchen Tips
Tip 1
Size Wise
Enjoy this rich, classic BAKER'S recipe. A small amount goes a long way so keep tabs on portions.
Tip 2
Note
This easy-to-make recipe makes about 4-1/2 cups frosting - enough to frost top and sides of 3 (8- or 9-inch) cake layers, tops of 2 (13x9-inch) cakes or 36 cupcakes.
Nutrition
Calories
140
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 5g
25%
Trans Fat 0g
Cholesterol 35mg
12%
Sodium 50mg
2%
Total Carbohydrates 12g
4%
Dietary Fibers 0.8907g
3%
Sugars 11g
22%
Protein 2g
4%
Vitamin A
6%
Vitamin C
0%
Calcium
2%
Iron
30%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
36 servings, 2 Tbsp. each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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