Coconut Pecan Frosting Vegan Recipes

COCONUT PECAN FROSTING II

Coconut Pecan Frosting II image

This frosting is great on many cakes, not the least of which is German Chocolate Cake.

Provided by AUNT B

Categories Desserts Frostings and Icings

Time 15m

Yield 12

Number Of Ingredients 7

Ingredients

1 cup evaporated milk
1 cup white sugar
3 egg yolks
½ cup butter
1 teaspoon vanilla extract
1 ½ cups flaked coconut
1 cup chopped pecans

Steps:

In a saucepan over medium heat, combine milk, sugar, egg yolks, butter and vanilla. Cook, stirring frequently, until thickened. Remove from heat and stir in coconut and pecans.

Nutrition Facts : Calories 279.6 calories, Carbohydrate 25 g, Cholesterol 77.6 mg, Fat 19.5 g, Fiber 1.8 g, Protein 3.3 g, SaturatedFat 9.2 g, Sodium 105.1 mg, Sugar 22.6 g

COCONUT PECAN FROSTING I

Coconut Pecan Frosting I image

Traditional frosting and filling for German Chocolate cake.

Provided by Marsha

Categories Desserts Frostings and Icings

Time 35m

Yield 12

Number Of Ingredients 6

Ingredients

1 (14 ounce) can sweetened condensed milk
3 egg yolks
½ cup butter
1 ⅓ cups flaked coconut
1 cup chopped pecans
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 287.1 calories, Carbohydrate 23.5 g, Cholesterol 82.7 mg, Fat 20.5 g, Fiber 1.7 g, Protein 4.4 g, SaturatedFat 9.8 g, Sodium 121.4 mg, Sugar 21.2 g

COCONUT PECAN FROSTING (VEGAN)

Coconut Pecan Frosting (Vegan) image

Got this from vegweb.com. This is a great vegan alternative for frosting used for German Chocolate Cake! This got amazing reviews on vegweb.com! (This is enough for one 2-layer cake).

Provided by QueenQT26

Categories Dessert

Time 15m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup vegan margarine (Smart Balance)
3/4 cup sugar
1 1/2 cups shredded coconut
1 cup pecans
1/2 cup soymilk
1 teaspoon vanilla

Steps:

Boil together all ingredients in a medium to large saucepan over medium-high heat for 12 minutes, stirring constantly with a wooden (or plastic) spoon.
Pour then spread on cake while frosting is still warm.
Let set up for a few minutes before serving (sets up faster if you cover it and place it in the fridge).

Nutrition Facts : Calories 2108.4, Fat 130.3, SaturatedFat 50.9, Sodium 433.2, Carbohydrate 238.2, Fiber 18.3, Sugar 215.6, Protein 19.5

COCONUT PECAN FROSTING

Coconut Pecan Frosting image

Quick and easy. This is a lighter color than the kind you can buy at the store but it tastes very similar.

Provided by CoffeeMom

Categories Dessert

Time 20m

Yield 2 9 inch cakes

Number Of Ingredients 5

Ingredients

3 egg whites
1/2 teaspoon cream of tartar
1 cup brown sugar
1 cup coconut
1 cup chopped pecans

Steps:

In a bowl combine egg whites and cream off tartar. Beat until stiff.
Add brown suger and beat until smooth.
Stir in cooconut and pecans.
Ready to use.

Nutrition Facts : Calories 1099.6, Fat 66.8, SaturatedFat 27.7, Sodium 141.2, Carbohydrate 125.5, Fiber 12.2, Sugar 111.5, Protein 13.3

COCONUT-PECAN FROSTING

Coconut-Pecan Frosting image

Use this frosting on our Chocolate Cake.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Yield Makes enough for one 9-inch 3-layer cake

Number Of Ingredients 8

Ingredients

3 large egg yolks
1 can (12 ounces) evaporated milk
1 1/4 cups packed light-brown sugar
1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces and brought to room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2 2/3 cups (7 ounces) sweetened flaked coconut
1 1/2 cups (6 ounces) pecans, toasted and coarsely chopped

Steps:

Combine egg yolks, evaporated milk, and brown sugar in a saucepan. Add butter, and cook over medium heat, stirring constantly, until thick, about 10 minutes. Pour through a fine sieve into a bowl.
Stir in vanilla, salt, coconut, and pecans. Let cool completely. Frosting can be refrigerated in an airtight container for up to 1 day; bring to room temperature before using.

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