. Transfer mixture to a bowl. Spray two 9" round cake pans with non-stick spray. Combine sugar, butter, evaporated milk and egg in 2-quart saucepan. It needs a powerful icing to make it something special. Stage 1 is when coconut pecan pieces and vanilla is added. 4 ounces semi-sweet chocolate; 1 cup unsalted butter; 2 1/2 cups granulated sugar; 4 large eggs; 1 teaspoon vanilla; 2 1/2 cups cake flour; 1/2 cup cocoa powder; 1/2 teaspoon salt; 1 teaspoon baking soda; 1 cup . How to thicken German chocolate cake frosting. Thick, nutty, and delicious, we dare say this icing might be the very best reason to slice into a piece of chocolate cake.This coconut-pecan icing . Coconut Pecan Frosting This Coconut Pecan Frosting is the perfect topping for my all-time favorite German Chocolate Cake Recipe. But not to worry, you don't need to make a cake just to enjoy . Store any leftover cake in an airtight container in the refrigerator for 3-5 days. Spread the coconut-pecan between each of the layers, and then over top . Coconut Pecan Frosting for German Chocolate Cake. Stirring constantly, cook on medium heat 12 minutes or until thickened and golden brown. While cake is cooling, prepare the frosting. German's chocolate cake, traditionally made with sweet baking chocolate and originated back in the 1850s by chocolate maker Samuel German, is known to be unapologetically decadent and indulgent. The original cake is served "naked" without any frosting so you can see the layers of coconut-pecan filling. In another large mixing bowl, whisk the sugar and oil together. Cook for a full 12 minutes, stirring often, until mixture thickens. Remove from heat. In a large bowl using an electric hand blender, blend eggs, oil, agave and vanilla. Remove from the heat and stir in coconut and pecans. Combine the flour, baking soda, and salt in a bowl and set aside. Traditional German chocolate cake recipe with dark chocolate cake, coconut pecan frosting and creamy buttercream. Spray a large (10 cup) bundt pan with non-stick spray. Explore. In a large bowl using an electric hand blender, blend eggs, oil, agave and vanilla. Add the butter, set the pan over low heat, and cook, stirring constantly, until thick, 10 to 12 minutes. Recipe Makes: 1, two tiered German Chocolate Cake . Step 7. Because of this, chances are good that the cake you're about to eat already has frosting on it. Surprise! German chocolate cake frosting is a light brown, slightly caramelized frosting with shreds of sweetened coconut and chopped pecans throughout it. Heat the oven to 350F / 177C / gas mark 4. Make the cake: Position a rack in the center of the oven and preheat to 325 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper. See more ideas about coconut pecan frosting, coconut pecan, german chocolate cake frosting. STEP ONE: Separate three eggs.Slightly beat the yolks. For cake: Preheat oven to 350 degrees. Remove the pan from the heat and add the vanilla, coconut, and pecans. Feb 15, 2020 - Explore Paula Lancaster-Bivens's board "Coconut pecan frosting", followed by 104 people on Pinterest. Combine the basic frosting ingredients and gradually bring them to a boil in the saucepan. Remove from heat; stir in coconut, pecans and vanilla. This iconic German chocolate cake frosting is creamy, gooey and has a delicious buttery/caramel flavor with an amazing chewy texture from the toasted pecans and toasted coconut.. This German chocolate cake is so delicious, rich and soft, it's then slathered in a coconut pecan filling that's incredibly yummy and topped with a chocolate fudge frosting! Ingredients: 115g bitter sweet chocolate roughly chopped 6 tbsp. Stir in vanilla, coconut and pecans. In medium saucepan, combine sugar, milk, butter and eggs; mix well. It's a showstopper that the chocolate fanatics will love! In a small bowl combine flour, cacao, salt and baking soda. Preheat the oven to 350º F 180º C. Sent by Lauren. Toss the carrots with ½ cup of flour and then add them to this mixture along with the pecans. The recipe makes enough frosting for a two-layer cake. Here is my recipe for German Chocolate Cake with a Chocolate Ganache and Coconut Pecan Frosting! Then, whisk together the gluten-free flour, xanthan gum if you need it, baking powder, baking soda, salt, and cocoa powder in a mixing bowl. Pour into a 9×13 baking pan and let cool. The German chocolate cake frosting will freeze well for up to 3 months too, thaw overnight in the refrigerator and mix well before frosting the cake. Preheat oven to 350°F. No one will ever guess that it's Keto, dairy-free, and gluten-free! 1 1 / 4 cups sweetened flaked coconut. Step 3: Once thickened remove from heat, toss in the vanilla, pecans, and coconut. Cool completely, about 30 minutes. Next, add the flour, baking powder, cinnamon, mace and salt. Remove from heat; stir in coconut, pecans and vanilla. I've always loved chocolate and coconut, from coconut macaroons, chocolate macaroons to these chocolate fudge ripple coconut bars, but German Chocolate Cake is one of my favorite ways to get my fix! 1 cup sugar (1 1/2 cups) 1/2 cup butter (3/4 cups) 1 cup evaporated milk (12 oz. Traditionally, the frosting is made with pecans but you can use walnuts or chopped macadamia nuts. Remove from heat. Spray the bottoms and sides of three 8-inch or two 9-inch round cake pans with the cooking spray. Mound coconut in center, and arrange pecan halves around edge. Pour into well-greased and floured 13 x 9-inch baking pan. In a medium sauce pan combine the first 5 ingredients over medium heat and stir until thickened around 12-15 min. This Coconut-Pecan Frosting combines multiple textures . What is coconut pecan frosting? Wait for about 3 to 4 minutes for the frosting to turn golden (if the mixture is not thick enough, boil and stir the frosting another 1 to 2 minutes) Remove the frosting from the heat and stir in the coconut. Remove from the heat and stir in the vanilla and salt, followed by the coconut and pecans. Mix well and allow to cool. Bring the frosting back up to 195° Fahrenheit making sure to stir constantly. Once the mixture is at room temperature, beat the mixture for 2-3 minutes. Pour batter into pans and bake at 350°F for 35-45 minutes. To make frosting (make while cake is baking): Cook butter, evaporated milk, sugar, egg yolks and vanilla in medium saucepan over medium-low heat.
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