Learn how to make this delicious and decadent coconut pecan filling that pairs perfectly with german chocolate cake. This is one of the first fillings I ever learned to make from scratch. My Dad's favorite cake was German Chocolate Cake. Every year for his birthday, my sisters and I would bake up a nice Box Cake and slather on some of that pecan canned frosting. My dad loved it. I loved it too until I made it from scratch. OMG I can never go back. Sorry Dad.
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Cups of Batter Needed
8 cups
Cups of Frosting Needed
5 cups
Note: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes. Measurements used are for 2" tall cake pans only. Your results may vary. Do not overfill cake pans above manufacturer's recommended guidelines.
Recipe
Ingredients
- 12 oz whole milk
- 4 oz half and half or cream
- 6 egg yolks
- 8 oz butter 2 sticks
- 12 oz brown sugar
- 2 teaspoon vanilla extract
- 7 oz toasted pecans chopped
- 8 oz toasted shredded coconut
Instructions
- In a medium sauce pan, combine milk, cream sugar, butter, egg yolks and vanilla.
- Cook on medium while whisking constantly until thickened and golden brown
- Fold in toasted coconut and pecans to combine
- Let cool to room temperature before using as a filling
- Store leftovers in the fridge for up to one week or freeze for 6 months
Jessica R says
Where did the recipe go?
The Sugar Geek Show says
Hmm not sure what happened but I fixed it for you 🙂