“Coconut-Pecan Frosting” for German Chocolate Cake

When I was growing up, my Mom would make me a German-Chocolate cake every year for my Birthday. It was, and still is, my absolute favorite cake! Of course she always made a boxed version and covered it with a tub of frosting. Of course I never complained…I actually looked forward to it and loved every bite of the coconut-pecan yummyiness.

Well, now being aware of the ingredients in those processed foods and how they effect one’s health, I avoid those types of foods like the plague. And so, have not had a German Chocolate cake in quite awhile…thus I have missed it. This year I decided that there has to be a way to make it healthier. So, I created this delicious frosting….and I actually like it better than the super-sugary tub of frosting you can buy at the store. You can really taste the flavors – from the buttery caramel to the coconut, pecans, and hint of vanilla all surrounded in the perfect level of sweetness.

• 3/4 cup raw whole milk
• 1/2 cup rapadura or sucanat
• 1/4 teaspoon unrefined sea salt (increase to 1/2 tsp. if using unsalted butter)
• 3 egg yolks
• 1/2 cup butter, cut into chunks
• 1 scant cup chopped pecans
• 1 1/4 cups coconut flakes (“shredded” coconut like you find in most supermarkets, like long thin ribbons, but without any sugar added)
• 1/2 teaspoon vanilla extract

In a 1 1/2 to 2-quart saucepan, whisk together milk, sugar, salt, and egg yolks until smooth. Heat gently over low-med heat while whisking constantly.

Once mixture is warmed, add in the butter – stirring all the while until melted.

Increase heat to medium-high, whisking continuously and vigorously the whole time. Allow mixture to come to a boil while whisking. Boil for about 3 to 5 minutes, while continuing to whisk, until mixture thickens slightly (it will thicken more when cooled).

Remove from heat and whisk in vanilla. Fold in coconut and pecans until thoroughly coated.

Place in fridge until frosting is just firm enough to spread. (If it gets to cold or thick to spread, simply leave out at room temperature until it softens up a bit.)

Makes 2-cups.

Spread this frosting on top of Sourdough Chocolate Cake or Chocolate Cupcakes.

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