Toasted coconutAlmost German chocolate cake frosting, but not quite. That’s how I like to describe my coconut frosting.

Softer and creamier than your standard, sticky German chocolate, toasting the coconut and the pecans is the real secret (well, that and a generous helping of heavy cream).

 

Recipe

Tweaked from 365 Great Chocolate Desserts

 

Ingredients:German chocolate cake

2 1/2 cups coconut

2 cups pecans, chopped

1 cup powdered sugar

2 Tbsp. cornstarch

2 cups heavy cream

1 tsp. vanilla

Dash of salt

 

Directions:

  1. Place the coconut and nuts onto a nonstick skillet (or if the skillet isn’t big enough work in batches). Bring the skillet to medium-high heat, stirring the mixture with a wooden spoon occasionally to avoid burning, about 3 minutes. As soon as the coconut begins to turn color on the ends, remove from heat. Allow the coconut to cool on the pan–it will continue to toast as it cools.
  2. Mix together the powdered sugar and cornstarch and then pour into a heavy-bottomed sauce pan.
  3. Whisk the heavy cream into the powder sugar mixture until blended; bring the cream to medium-high heat, whisking vigorously.
  4. When the mixture comes to a boil and thickens, remove from heat.
  5. Stir in the toasted coconut and pecans.
  6. Cool to room temperature before using to frost cakes, cupcakes, or for mini-parfaits.

Tomorrow, I’ll tell you how to use this yummy frosting to make mini German chocolate parfaits that are perfect for Mother’s Day.

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