One thing my dad and I have in common is that we both love german chocolate cake! It's a recipe that we request for our birthdays often. His birthday is in the fall and mine is in the winter so as the weather cools down I am starting to have german chocolate cake on the brain. Apparently.As I was dreaming about cake (like I do) I realized that I have actually never made coconut frosting from scratch. I have always just used the store bought kind. Which is fine, nothing wrong with using something pre made now and again. But I love the challenge of trying new things. And since coconut frosting is a favorite of mine I decided to give it a go.Coconut Frosting, makes enough for a dozen cupcakes. Recipe adapted from here.
Needed: 4 egg yolks, 1/2 cup sugar, 1/2 cup light corn syrup, 1 cup evaporated milk, 1/2 cup butter, 1 teaspoon vanilla extract, 8-10 ounces coconut flakes and 1 1/2 cups pecans.
In a pot stir together the yolks, sugar, corn syrup and evaporated milk. Heat over low heat, being careful not to allow the eggs to cook too quickly or they will scramble. Gross. Add in the butter and allow it to melt, stirring as you go. Now turn the heat up allow the mixture to reach a low boil. Keep stirring for 10-12 minutes as the mixture thickens into almost a custard. Remove from heat and allow to cool. Now add in the coconut and pecans. Next time I think I will lightly pulse the coconut flakes and pecans in a food processor before adding them, just to make the texture a little bit more smooth.I used a small ice cream scoop to dollop the frosting on as spreading the frosting just didn't seem to make sense for these. I really loved making this frosting at home, glad I took the time to learn. Try something new this weekend! xo. Emma