Recently, my Father in Law and his wife were here to visit us and knowing he would be leaving just two days before his birthday, my Father in Law asked if we could celebrate his birthday while they were with us.
Happy to oblige, I asked him what he would like for dinner and what his favorite cake was.
To my surprise, along with steak tips, he asked me to make him my Lemon Infused Brussel Sprouts, which I had made him for the first time just about a month before…and the man had never had a brussel sprout prior to that…in his entire life!
But then after making such a compliment, he had the audacity to challenge my cooking skills.
He told me not to worry about a cake.
Because I couldn’t make what he wanted anyway.
What???
So I asked again and he explained that his favorite cake would be German Chocolate Cake, which his mother used to make, 3 layers, from scratch. Knowing that German Chocolate Cake has dairy in the frosting and dairy and gluten in the cake, he could not see how I would be able to make this safe for everyone to enjoy.
Apparently what the man doesn’t know is that his love for German Chocolate Cake has been handed down to his son (my husband) and I had perfected the most complicated portion of making such a cake years ago…
Coconut Pecan Frosting.
Traditionally made with evaporated milk and butter, making Coconut Pecan Frosting is more like making pudding than it is frosting…and getting it right did take a few attempts. Needless to say, I took on his challenge and succeeded at giving him the exact meal he wanted, cake and all!
But years after my first few failures, I am happy to be able to share this very traditional, yet updated version of Coconut Pecan Frosting for you to enjoy!
This recipe covers 3 round layers and is best served with chocolate cake.
Enjoy!
- 2c whole fat canned coconut milk
- 1 1/2 c honey
- 6 egg yolks
- 1 c coconut oil
- 2 tsp vanilla extract
- 2 c pecans, chopped
- 2 2/3 c unsweetened coconut flakes
- In large sauce pan, mix together coconut milk, honey, egg yolks, coconut oil and vanilla extract. Cook over low heat, stirring constantly until sauce becomes thick. Remove from heat and mix in pecans and coconut flakes.
- Allow to cool to room temperature before frosting the cake.
- Will frost 1 9" round 3-layered cake
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