COCONUT-PECAN FILLING
Use this filling to make our Inside-Out German Chocolate Torte.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 cups, enough for one 9-inch Torte
Number Of Ingredients 6
Steps:
- Place milk, butter, and vanilla in a medium saucepan, and cook over medium-low heat, stirring occasionally, until melted and combined.
- Whisk egg yolks in a medium bowl, and, whisking constantly, add some of the hot milk mixture to the egg yolks until combined. Whisk the mixture back into the saucepan, and cook, stirring constantly with a wooden spoon, until the mixture thickens slightly, about 5 minutes.
- Remove from heat, and stir in coconut and pecans. Cool completely, and refrigerate in an airtight container until ready to use, up to 2 days.
COCONUT-PECAN FILLING AND FROSTING
This is, of course, the best reason to eat German chocolate cake. A sweet, caramely mix of coconut and pecans that can make you forget there's a whole dessert underneath it.
Provided by My Food and Family
Categories Frosting & Icing
Time 20m
Yield 36 servings, 2 Tbsp. each
Number Of Ingredients 7
Steps:
- Whisk egg yolks and milk in large saucepan until blended.
- Add sugar and butter; cook, stirring constantly, over medium heat 12 min. or until thickened and golden brown. Remove from heat.
- Add remaining ingredients; mix well. Cool to desired spreading consistency.
Nutrition Facts : Calories 160, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 60 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
EASY COCONUT-PECAN FILLING & FROSTING
Add some extra flavor to your sweets with our delicious Easy Coconut-Pecan Frosting and Filling recipe. This Coconut Pecan Frosting and Filling is sure to be the perfect addition to your favorite cake or cupcake recipe.
Provided by My Food and Family
Categories Dairy
Time 20m
Yield 36 servings, 2 Tbsp. each
Number Of Ingredients 7
Steps:
- Whisk eggs and milk in large saucepan until blended.
- Add sugar and butter; cook and stir on medium heat 8 to 10 min. or until thickened and bubbly. Remove from heat.
- Stir in vanilla, then coconut and nuts. Cool to desired spreading consistency.
Nutrition Facts : Calories 160, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 55 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
COCONUT PECAN FILLING
Steps:
- In a medium saucepan, combine the egg yolks, coconut milk, agave nectar, and coconut oil. Bring to a vigorous simmer over medium heat, stirring constantly, and cook for 5 minutes, until the mixture is slightly reduced. Strain through a sieve into a bowl.
- Mix the shredded coconut and pecans into the egg yolk mixture and let cool completely, stirring every now and then.
- Use immediately or store in a glass Mason jar in the refrigerator for up to 24 hours. Before using, bring to room temperature and stir with a flexible spatula until softened.
COCONUT-PECAN FILLING AND FROSTING
This recipe came from the package of Baker's German's brand sweet chocolate bar. Recommended for use with German's Sweet Chocolate Cake.
Provided by Banriona
Categories Dessert
Time 17m
Yield 4 1/2 cup, 16-24 serving(s)
Number Of Ingredients 7
Steps:
- Mix milk, sugar, butter, egg yolks and vanilla in large saucepan. Cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly. Remove from heat.
- Add coconut and pecans; mix well. Cool to room temperature and of desired spreading consistency.
- Makes about 4 1/2 cups or enough to fill and frost top of 9" 3 layer cake, or frost tops of 3 (13x9) cakes or 24 cupcakes.
Nutrition Facts : Calories 314.2, Fat 21.9, SaturatedFat 10.9, Cholesterol 76.2, Sodium 117.7, Carbohydrate 28.3, Fiber 1.4, Sugar 24.6, Protein 3.4
COCONUT-PECAN FILLING AND TOPPING
Make this elegant coconut and pecan topping for your desserts and cakes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 12
Number Of Ingredients 7
Steps:
- In 2-quart saucepan, stir sugar, butter, milk, vanilla and egg yolks until well mixed. Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly.
- Stir in coconut and pecans. Cool about 30 minutes, beating occasionally with spoon, until spreadable. Fills and frosts top of an 8- or 9-inch two- or three-layer cake.
Nutrition Facts : Calories 270, Carbohydrate 23 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 21 g, TransFat 0 g
GERMAN CHOCOLATE CAKE WITH COCONUT-PECAN FILLING
A spin on a classic adapted from Cook's Illustrated | Cooking at Home with America's Test Kitchen 2006 | America's Test Kitchen, 2005.
Provided by gailanng
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Make the pecan filling:.
- 1Whisk the yolks in a medium saucepan off the stove. Gradually whisk in the evaporated milk. Add the sugars, butter, and salt and cook over medium-high heat, whisking constantly, until the mixture is boiling, frothy, and slightly thickened, about 6 minutes.
- Pour the mixture into a bowl, whisk in the vanilla, then stir in the coconut. Let cool until room temperature. Cover with plastic wrap and refrigerate until cool, at least 2 hours or up to 3 days. (Do not add the pecans now or they'll turn soggy. Have a little patience.).
- Preheat the oven to 350°F (175°C). Toast the pecans on a rimmed baking sheet until fragrant and browned, about 8 minutes. Transfer to a plate to cool.
- Make the German chocolate cake:.
- Keep your oven at 350°F (175°C) and adjust an oven rack to the lower-middle position. Combine the chocolate and cocoa in a small bowl and then add the boiling water over. Let stand to melt the chocolate, about 2 minutes. Whisk until smooth and let stand until room temperature.
- Meanwhile, spray two 9-inch-round by 2-inch-high straight-sided cake pans with nonstick cooking spray and then line the bottoms with parchment or waxed paper rounds cut to fit. Spray the paper rounds, dust the pans with flour, and tap out any excess flour. Sift the flour and baking soda into a medium bowl or onto a sheet of parchment or waxed paper.
- (Liner instructions: Tear off a piece of wax paper a couple of inches larger than your cake pan. Put your cake pan on the wax paper and with your scissors or a knife "draw" a line around the base of your cake pan. Next, cut your wax paper just slightly inside the line just drawn. This will make the wax paper liner slightly smaller than the base of your cake pan.).
- In the bowl of a standing mixer, beat the butter, sugars, and salt at medium-low speed until the sugar is moistened, about 30 seconds. Increase the speed to medium-high and beat until the mixture is light and fluffy, about 4 minutes, scraping down the bowl with a rubber spatula halfway through. With the mixer running at medium speed, add the eggs one at a time, beating well after each addition and scraping down the bowl halfway through. Beat in the vanilla, then increase the speed to medium-high and beat until light and fluffy, about 45 seconds. With the mixer running at low speed, add the chocolate mixture, then increase the speed to medium and beat until combined, about 30 seconds, scraping down the bowl once. (The batter may appear broken; this is okay.) With the mixer running at low speed, add the dry ingredients in 3 additions, alternating with the sour cream in 2 additions, beginning and ending with the dry ingredients. Beat in each addition until barely combined. After adding the final flour addition, beat on low until just combined, then stir the batter by hand with a rubber spatula, scraping the bottom and sides of the bowl. The batter will be thick. Divide the batter evenly between the prepared cake pans, spreading the batter to the edges of the pans with the rubber spatula and smoothing the surface.
- Bake the cakes until a toothpick inserted into the center of the cakes comes out clean, about 30 minutes. Cool in the pans 10 minutes, then invert the cakes onto a greased wire rack; peel off and discard the paper rounds. Cool the cakes to room temperature before filling, about 1 hour. (The cooled cakes can be wrapped in plastic wrap and stored at room temperature for up to 1 day.).
- Assemble the German chocolate cake:.
- Stir the toasted pecans into the chilled filling. Set 1 cake layer on a serving platter or cardboard round that's cut slightly smaller than the cake. Place the second cake on a work surface or leave it on the wire rack. Hold a serrated knife held so the blade is parallel with the work surface and use a sawing motion to cut each cake into 2 equal layers. Carefully lift the top layer off each cake.
- Using an icing spatula, distribute about 1 cup filling evenly on the cake layer on the serving platter or cardboard round, spreading the filling to the very edge of the cake and evening the surface. Carefully place the upper cake layer on top of the filling. Repeat using the remaining filling and cake layers. Dust any crumbs from the platter and serve. (The cake may be refrigerated, covered loosely with foil, up to 4 hours. If the cake has been refrigerated longer than 2 hours, let it stand at room temperature for 15 to 20 minutes before slicing and serving.).
Nutrition Facts : Calories 769.5, Fat 47.1, SaturatedFat 24.8, Cholesterol 185, Sodium 374.4, Carbohydrate 83.9, Fiber 4.9, Sugar 58.8, Protein 10.9
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- Preheat the oven to 350°. Spread the coconut and pecans on separate baking sheets and bake for about 7 minutes, or until golden and fragrant; let cool.
- In a large heavy saucepan, whisk the egg yolks with the granulated and dark brown sugars. Stir in the milk, cornstarch, salt and 1 cup of the coconut and cook over moderate heat, stirring constantly with a wooden spoon, until pudding-like, about 6 minutes. Strain the custard, pressing hard on the coconut. Discard the coconut and let the custard cool. Stir in the vanilla and refrigerate until cold.
- Whip the cream until it holds firm peaks. Fold the cream into the custard, then fold in the chocolate, pecans and the remaining coconut.
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