This is a very quick, easy icing recipe for German chocolate cake. It's the best and quickest. My grandmother passes it to my mom, my mom to me, and me to you. You can substitute walnuts for pecans, if desired.
Ingredients
- 0.5 cups butter
- 1.33 cups brown sugar
- 1 cup flaked coconut
- 1 cup chopped pecans
- 0.5 cups milk
Instructions
-
1
Melt butter in a large saucepan over medium-high heat. Stir brown sugar, coconut, pecans, and milk into hot butter; bring to a simmer. Cook, stirring constantly, until thick and bubbling, about 3 minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Caribbean Recipes
Fiery Fish Tacos with Crunchy Corn Salsa
Spicy grilled fish are cooled down with a fresh crunchy veggie salsa featuring fresh corn. Your guests will swim back for seconds!
Crostoli Pastries
Crostoli, light and airy fried pastries, are a beloved part of Italy's Carnevale and a cherished holiday treat for Italian-Americans. This family recipe, passed down from my great-grandmother, originated in Italy's Veneto region and traveled with her to the U.S.
Vegan Potato Leek Gratin
This creamy leek and potato gratin is delicious. I've always loved creamy dishes and find that it's difficult to recreate them without dairy. The casserole-style dish is perfect for anyone who is vegan or allergic to dairy.