Top | Frostings, Icings, and Sauces
(recipe, Carrie Floyd)
As much as I love German Chocolate Cake, I don't always like how cloyingly sweet the filling is. By cutting back on the sugar and using a blend of sweetened and unsweetened coconut, I've come up with an alternative I like. The brown sugar gives the filling a slightly caramelly taste and color. Use this filling between layers of Carrie's Chocolate Cake for German Chocolate Cake.
- 4 large egg yolks
- 1 can (12 ounces) evaporated milk
- 1 cup packed brown sugar
- 6 Tbsp. unsalted butter, cut into 6 pieces
- ⅛ tsp. salt
- 2 tsp. vanilla
- 1 cup sweetened coconut
- 1 cup unsweetened coconut
- 1½ cups pecans, toasted and finely chopped
- In a medium saucepan, whisk egg yolks with evaporated milk. Add brown sugar, butter, and salt and cook over medium-high heat, stirring constantly, until it comes to a boil and is slightly thickened, 5 to 10 minutes.
- Remove from heat and stir in vanilla, coconut, and pecans. Transfer mixture to a bowl, cover, and refrigerate until cool, about 2 hours.