I created this icing while searching for a German chocolate cake frosting without eggs or evaporated milk. I find this recipe has more of a caramel flavor than other more traditional versions.
Ingredients
- 1 cup brown sugar
- 0.5 cups milk , or more as needed
- 0.5 cups butter
- 1 cup flaked coconut , or more to taste
- 0.25 cups chopped pecans , or more to taste
Instructions
-
1
Bring brown sugar, milk, and butter to a boil in a large saucepan, stirring occasionally. Boil until icing thickens and reaches 240 degrees F to 245 degrees F (115 degrees C to 118 degrees C) on a candy thermometer, 10 to 15 minutes.
-
2
Remove from heat and stir in coconut and pecans. If icing is too thick, thin with milk to desired consistency.
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
Apricot Brandy Pound Cake III
From my Grandfather's own kitchen creations. Uses lots of extracts and take time to prepare, but well worth it!!!
Chicken Fajita Cauliflower Pizza
All your favorite chicken fajita flavors on a delicious, better-for-you cauliflower pizza crust!
Easter Fruit Salad
This creamy fresh fruit salad for Easter is so easy to prepare, and it's kid friendly too! Refrigerate any leftovers.