22 June 2009

Coconut Pecan Icing (for German Chocolate Cake)

My dad's all-time favorite cake is German chocolate cake, and since today was his birthday, I made him some. Aren't I a great daughter?

Anyways, I never really liked it myself because of the icing - the stuff in the can is just awful, and recipes for it tend to be hit or miss. So this past Christmas, my mom and I tried out a recipe for caramel sauce that we added some coconut and pecans to, and it turned out fantastic - really fantastic. Eating-it-out-of-the-pot-with-a-spoon fantastic.

This is it.

Coconut-Pecan Icing

3/4 cup butter
1 cup evaporated milk
2 cups brown sugar
a pinch of salt
2 cups shredded sweetened coconut
2 cups chopped pecans
2 teaspoons vanilla

1. This is very important. Make a german chocolate cake. You can make it from a box, it's OK. Trust me, when it's covered with this icing, no one will care. Besides, it's tough to beat boxed cake mix for tastiness and ease. Go ahead. Give in to the box. I won't tell anyone.

2. In a medium saucepan over medium heat, combine the butter, evaporated milk, brown sugar and salt. Bring to a vigorous boil and let boil for about 5 minutes.

3. Add the coconut, pecans, and vanilla and stir well.

4. Let cool to room temperature. The cake should cool at about the same rate, so you should be golden - just hope the icing survives! If you have icing left, ice the cake. Enjoy. Hope you still have cake left tomorrow to enjoy some more.

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