Coconut Pecan Frosting For German Chocolate Cake Recipes

COCONUT PECAN FROSTING I

Steps:

• In a heavy 2 quart saucepan over medium heat, cook the condensed milk, egg yolks, and butter 10 minutes, stirring constantly, until bubbly. Remove from heat, and stir in the coconut, pecans, and vanilla.
• Allow to cool for 15 minutes before spreading on cake.

COCONUT PECAN FROSTING 4 GERMAN CHOCOLATE CAKE

Steps:

• 1. In a saucepan mix milk, sugar, egg yolks, butter, salt, and vanilla. Cook over medium heat, stirring, until mixture thickens (about 12 minutes). Remove from heat. Add coconut and pecans. Beat until cool and of spreading consistency. Makes enough to fill and frost one cake.

GERMAN CHOCOLATE CAKE WITH COCONUT-PECAN CAJETA FROSTING

Steps:

• 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. Whisk the flour, baking powder, baking soda and salt together in a medium bowl.
• Melt the 12 tablespoons butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the muscovado and granulated sugars and whisk until the sugar has dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined. Add the dry ingredients and stir until the batter is smooth.
• Divide the batter evenly between the prepared cake pans and bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 40 to 45 minutes. Let the cakes cool in the pans on a wire rack for 20 minutes. Invert the cakes onto the wire rack and let cool at least 1 hour before frosting.
• Make the frosting: Combine the whole milk, coconut milk and goat's milk in a small saucepan and bring to a simmer over low heat. Keep warm while you prepare the caramel.
• Combine the sugar and 1/4 cup water in a medium saucepan over high heat and cook without stirring until a deep amber color, 8 to 10 minutes. Slowly and carefully whisk in the warm milk mixture and continue whisking until smooth. Add the vanilla seeds and corn syrup. Bring to a boil, reduce the heat to medium and cook, stirring occasionally with a wooden spoon, until the sauce is reduced by half and the consistency of a caramel sauce, about 55 minutes.
• Remove from the heat and whisk in the butter, vanilla extract, salt and rum (if using). Transfer the sauce to a medium bowl and stir in the pecans and shredded coconut. Let the frosting cool to room temperature, stirring it occasionally, before frosting the cake.
• To assemble the cake, slice each cake in half horizontally. Place 1 cake layer on a cake round and spread one-third of the frosting evenly over the top. Repeat to make 3 layers, then top with the remaining cake layer, top-side up.
• Make the ganache: Bring the cream to a simmer in a small saucepan. Put the chocolate in a medium heatproof bowl, add the hot cream and the corn syrup and let sit for 30 seconds. Gently whisk until smooth. Let sit at room temperature for 10 minutes.
• Set the cake on a wire rack placed over a rimmed baking sheet. Pour the chocolate ganache over the cake, letting the excess drip down the sides. Sprinkle the top with toasted coconut and pecans. Let sit at room temperature for at least 30 minutes and up to 4 hours before slicing.
• Slice the cake and top with a dollop of Coconut Whipped Cream.

GERMAN CHOCOLATE CAKE FROSTING

Steps:

• In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Let cool to room temperature before spreading on cake.

GERMAN CHOCOLATE CAKE

Steps:

• Preheat the oven to 350ºF (177ºC).
• Prepare three 8″x2″ cake pans with cake goop or another preferred pan spray.
• Melt your chocolate in a heatproof bowl in 15-second increments until just melted. Do not overheat or you could burn your chocolate.
• Then, add your warm water to the chocolate and whisk to combine. Set aside.
• Next, place the room temperature egg whites in a separate bowl with the whisk attachment and whip until you reach firm but moist peaks. They shouldn't look broken or crumbly. Set aside.
• Combine the room temperature buttermilk and the vegetable oil and then set aside.
• Whisk together the flour, baking soda, and salt and then set aside.
• Then, in the bowl of your stand mixer, cream together the room temperature butter and sugar until it is light and fluffy in color.
• Add in your egg yolks one at a time, letting each mix in fully before adding in the next.
• While mixing on low, add in your melted and cooled chocolate and vanilla and then mix until it's combined.
• Next, while mixing on low, add in 1/3 of the flour mixture, and then 1/3 of the buttermilk mixture. Repeat two more times with the remaining flour and buttermilk.
• Gently fold in your egg whites until they are blended.
• Pour the batter into your prepared pans.
• Bake the cakes immediately at 350ºF (177ºC) for 30 minutes, or until a toothpick comes out from the center clean.
• Let the cakes cool for 10 minutes inside of the pan before flipping them out.
• Flip the cake onto a cooling rack and let it cool completely. I chill my cakes before handling them, or you can wrap them in plastic wrap and freeze them to trap moisture in the cake.
• Thaw the cake on the countertop while it's still wrapped before frosting.
• In a medium-sized saucepan, whisk together the evaporated milk, egg yolks, and vanilla over medium heat until blended.
• Add in your butter and sugar and continue to cook over medium heat until the mixture begins to thicken (this will take about 12 minutes). Whisk continuously or you risk overcooking your eggs. The mixture will be thick and golden brown when it's ready.
• Remove the mixture from the heat and fold in your coconut and pecans.
• Transfer the filling to a heat-proof bowl and cool it completely. You can make this a day ahead and refrigerate it for up to 4 days.
• Bring 2″ of water to a boil in a medium saucepan then reduce the heat until it's just simmering.
• Next, place your metal or glass mixing bowl on top. The bowl should not be touching the water.
• Then, pour the egg whites and sugar in the bowl and whisk occasionally to dissolve the sugar and keep the egg whites from cooking. Once the mixture reaches 110ºF or you can no longer feel any granules of sugar in between your fingers, it's ready.
• Place the bowl on your stand mixer and whip on high speed (setting 4 on my Bosch Mixer, setting 8-10 on a KitchenAid) until you reach VERY stiff peaks. This can take between 10-15 minutes. The tips should stand straight up when you touch them and the meringue should feel very thick and dense.
• Pour your meringue out into a shallow dish and pop it into the fridge for about 10 minutes to cool the meringue. You can also put your entire bowl of meringue into the fridge, but it will take longer to cool. If you don't cool the meringue it will melt your butter. Then you'll have buttercream soup. You can also place a large bag of ice under the bowl as you're mixing to cool the meringue down faster.
• Reduce the speed to low, then slowly add in your butter in small chunks (remove this part about the salt, chocolate and vanilla) followed by your salt, melted and cooled chocolate, and vanilla extract.
• Whip it on high for 8 to 10 minutes until the color is light and fluffy. Give it a taste and if it still tastes buttery, keep whipping.
• Reduce the speed to low again and then drizzle in your cooled chocolate, salt, and vanilla and mix until it's smooth.

GERMAN CHOCOLATE CAKE WITH COCONUT PECAN FROSTING

Steps:

• Grease and flour the bottoms of 3 (9") round cake pans, and line with wax paper.
• Melt the chocolate and water in bowl over simmering water. (I don't have a double boiler!).
• Stir until chocolate is completely melted.
• Sift flour, baking soda and salt; set aside.
• Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
• Add egg yolks, 1 at a time, beating well after each addition.
• Stir in chocolate and vanilla.
• Add flour mixture alternately with buttermilk, beating well after each addition.
• Beat egg whites with electric mixer on high speed until stiff peaks form.
• Fold into your batter.
• Pour evenly into prepared pans.
• Bake at 350°F for 30 minutes (or until toothpick inserted in centers comes out clean).
• Immediately run spatula between cakes and sides of pans.
• Cool 15 minutes; remove from pans.
• Remove wax paper and cool completely on wire racks.
• For the frosting:.
• Place milk, sugar, butter, egg yolks and vanilla in large saucepan.
• Stirring constantly, cook on medium heat 12 minutes or until thickened and golden brown.
• Remove from heat.
• Stir in coconut and pecans.
• Cool to room temperature and of spreading consistency.
• Spread the coconut-pecan between each of the layers, and then over top and sides of whole cake.