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Coconut-Pecan Filling

By Carrie Floyd, from the Culinate Kitchen collection

Total Time

2 hours

Introduction

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.

Ingredients

	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

Steps

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.

This content is from the Culinate Kitchen collection.

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