German chocolate cake frosting that is cooked on top of the stove and put on warm cake while frosting is warm.
Ingredients
- 1 cup evaporated milk
- 1 cup white sugar
- 3 eggs yolk , beaten with 1 teaspoon water
- 0.5 cups margarine
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 cup flaked coconut
Instructions
-
1
In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Spread on cake while still warm.
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
German Chocolate Upside Down Cake
This upside-down version of German chocolate cake is both quicker and easier then the traditional right side-up cake.
Coconut Cream Pound Cake
This moist coconut pound cake is a real crowd-pleaser. I use this recipe for making wedding cake layers.
Pumpkin Seed Spread
My version of pumpkin seed spread straddles the fence between sweet and savory, and is very adaptable. It was inspired by a similar (but savory) spread that Cortney Burns and Nick Balla serve at their San Francisco restaurant, Duna.