Saturday, April 30, 2011

Coconut Pecan Icing

I am not really a cake fan. I'll admit, sometimes it's good..but usually in moderation. The exception in my book is German Chocolate Cake with Coconut Pecan Icing. Delicious. This homemade icing doesn't disappoint.

Coconut Pecan Icing
(Courtesy of Cooks Illustrated)

4 egg yolks
1 can (12 oz) evaporated milk
1 cup sugar
1/4 cup packed brown sugar
6 Tbsp (3/4 stick) unsalted butter, cut into 6 pieces
1/8 tsp salt
2 tsp vanilla
2 1/3 cups (7 oz) sweetened coconut
1 1/2 cups finely chopped pecans, toasted (either in 350 degree oven until browned about 8 minutes, or on the stove top in a frying pan)

1. Whisk yolks in medium saucepan. Gradually whisk in evaporated milk. Add sugars, butter and salt and cook over medium high heat whisking constantly until mixture is boiling, frothy and slightly thickened (about 6 minutes).

2. Transfer mixture to bowl, whisk in vanilla, then stir in coconut. Cool until just warm, cover with plastic wrap and refrigerate until cool or cold, at least 2 hours or up to 3 days.

3. Stir in pecans just before cake assembly.


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