Hello everyone, I just got an order for a German Chocolate cake with the traditional coconut frosting. Does anyone have a recipie for this, as i would hate to use the store bought kind! Thank you!!
I do but it is at home.........I have a great recipe for the german chocolate frosting that I get rave revfiews over (It is one of my most popular cakes!) I'll get the recipe when I home form work this evening and post it for you!!!
Here it is! Sorry for the delay...I got a couple of last minute cake orders and I can never seem to say no!!
1 1/2 c white sugar
12 oz evaporated milk
1 c butter
2 2/3 c flaked coconut
1 1/2 c chopped pecans
1 1/2 tsp vanilla
4 egg yolks - beaten
In saucepan combine sugar, evaporated milk, butter and beaten egg yolks. Cook over low heat stirring constantly until thickened (usually takes about 30 minutes). Remove for heat, stir in coconut, vanilla ans pecans. Cool until thick enough to spread!
Hope this helps...it make enough to tort a 2 layer cake into 4!!
My birthday is on Monday and my favorite is German Chocolate and I have always wanted to make that one from scratch that is on the Baker's chocolate box. This year, I promised myself I would do it, even though I might be the only one eating it (hubby hates coconut and nuts...weird!). I will let you know how it turns out. Let us know how yours turns out, too. 
I don't like icing, as a general rule. I really dislike the bagged flake coconut stuff (though I adore fresh coconut). Nuts, eh, take em or leave em. But german chocolate cake frosting... I could eat that straight. My god, I love the stuff. It's magic, clearly.
Just last weekend, I made an 18 x 24 german chocolate cake with coconut pecan frosting. Yummy. Here's the recipe I use (it's from Jim Fobel's Old-Fashioned Baking Book):
1 c. sugar
1 c. heavy cream
3 large eggs, lightly beaten
8 T. (1 stick unsalted butter, sliced
1-1/2 c. (6 oz.) chopped pecans
1 c. (about 3 oz.) sweetened shredded coconut
1 t. vanilla
METHOD: In a heavy medium-sized saucepan combine the sugar, cream, etts, and butter. Place over moderate heat and, stirring constantly, cook until the mixture thickens and just begins to boil, about 10 minutes. Remove from te heat and stir in the pecans, coconut, and vanilla, Transfer to a bowl and cool to room temperature, stirring occasionally, until thick enough to fill and frost a cake.
Enjoy, one and all!
My grandma's recipe (I often eat it out of the bowl, modthyryth!):
COCONUT PECAN FROSTING
1 cup canned milk
1 cup sugar
3 egg yolks
1/4 lb butter or margarine
1 tsp vanilla
In sauce pan, cook over medium heat 12 minutes, until thick. Remove from heat, add about 1 cup coconut & 1 cup pecans. Beat till cool.
Makes enough for 2 layer, 9-inch cake, with some left over. YUM!
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