In reality, there is no German chocolate cake without this essential topping, which is odd given the “German” is meeting the “tropical isle”, but it’s a match made in heaven and we love the duo.
Here is the basic recipe. This makes enough to do a three layer cake but not the sides.
Double or triple it if you must, and frankly this stuff freezes just fine so don’t be afraid to make enough.
- 2 c pecans, roughly chopped
- 1 12 oz can evaporated milk
- 1 1/2 c sugar
- 3/4 c butter
- 6 egg yolks
- 2 c sweetened coconut
- 1 1/2 tsp vanilla
- Whisk together the eggs, milk, sugar and place over medium heat. Add the butter. Stir pretty constantly, until all is dissolved.
- Cook at a very soft bubbling, for about 14 minutes or so, until a light caramel color is arrived at the mixture has thickened to a pudding like consistency.
- Stir in the nuts and coconut and the vanilla and take off the heat and cool until spreadable.
Serves: 1 three layer cake tops only