About this recipe: A super-creamy icing, which is a cinch to make. It's flavoured with pecans, coconut and vanilla. Spread over any cake of your choice. It goes particulary well with chocolate cake.
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A very nice recipe, perfect amount to fill and cover a 2 layer cake :-) I added a small can of coconut cream which made it even creamier! - 28 Mar 2012
YUM! But really, how can you go wrong with coconut and pecans! As another reviewer stated, don't be put off by the odd macaroni and cheese-like odor while you're cooking this up. You'll smell the difference immediately when you add the coconut and pecans. Important to note - when cooking with eggs, unless you want scrambled egg bits in your frosting, I would highly recommend heating the butter and condensed milk in the saucepan first, then slowly incorporating a small amount of the hot butter/milk mixture(about 1/2 cup) into your egg yolks in a small bowl, whisking while you add. Once you do that, add your egg mixture into the saucepan. You should be able to avoid cooked egg bits with this method. - 07 Feb 2008 (Review from Allrecipes US | Canada)
By far THE best German chocolate cake topping I have ever tried. This is a keeper. SIDE NOTE: I stuck the frosting in the freezer for about 10 minutes after cooking, and it spread perfectly!NEWLY ADDED: 01/01/2009 I have never made this recipe with the egg yolks. It works great drizzled over a bundt cake...just let it cool for a few minutes. If it is too runny, add more coconut! Enjoy! - 24 Jun 2006 (Review from Allrecipes US | Canada)