My husband loves German Chocolate Cake. Actually, he loves the idea of it. I don’t know if I have made him a real, homemade version ever. I tend to grab a chocolate cake mix of any variety, throw it in a 9 X 13 pan and plop this frosting on top. What he really wants is the coconut frosting on chocolate cake….sans nuts. And that is the beauty of making your own frosting. You can control the amount of nuts or the total lack thereof.
Most recipes call for 4 egg yolks….such a waste of whites…or more work for me while I make something that calls for them. This recipe calls for only one whole egg. Just what a frugal person such as myself loves. This tme, I got fancy. I made a two layer cake and put half of the coconut frosting in between the layers. Then I opened a can of chocolate frosting and covered the edges. It turned out much prettier than my usual efforts.
- ⅔ cup sugar
- ⅔ cup canned evaporated milk
- 1 egg
- 4 Tbsp butter
- a pinch of salt
- 7 ounce bag coconut (double this if not using nuts)
- 1½ cups toasted chopped pecans (if desired)
- In a saucepan, mix together the sugar, milk, egg, salt and butter.
- Stir and heat until it thickens, watching out not to cook the egg!
- Remove from heat and stir in the coconut and nuts.
- Let cool.
- Frost cake.