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.