Coconut pecan filling made from scratch is the traditional filling for German chocolate cake and is a delicious tasty treat. This is very similar to pastry cream, vanilla pudding or even dulce de leche. It's basically a sweetened cream thickened by egg yolks. It's very easy to make, tastes so much better than the canned stuff and comes together in only 20 minutes.
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.
COCONUT PECAN FILLING INGREDIENTS
COCONUT PECAN FILLING VIDEO
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Vimeo: <iframe src="https://player.vimeo.com/video/382083515" width="640" height="360" frameborder="0" allow="autoplay; fullscreen" allowfullscreen></iframe>
COCONUT PECAN FILLING STEP-BY-STEP
Step 1 - In a medium sauce pan, combine evaporated milk, egg yolks and vanilla extract. Cook over medium high for about 1 minute and whisk constantly, do not walk away or it could burn.
Step 2 - Add sugar, salt and butter to the pan. Whisk constantly and cook for about 12 minutes until thick. Once it starts bubbling, turn the heat down to medium.
Make sure to get to the bottom of the pan while whisking so the eggs don't curdle or stick to the pan.
Step 3 - Chop the pecans if they're not already small, you want to have small pieces that are easier to bite.
Step 4 - Once thick, remove from the heat and add sweetened flaked coconut and chopped pecans. Stir to combine.
Step 5 - Transfer to a heat proof bowl and allow to cool before using. This is a classic, perfect filling for German chocolate cake, but honestly I could just eat this with a spoon! Try it with my death by chocolate cake, coconut cake or vanilla cake.
RELATED RECIPES
This recipe below is different from the video recipe. You use evaporated milk, egg yolks, vanilla extract, white sugar, salt, butter, pecans and sweetened flaked coconut. This is the recipe on the inside of the Baker's chocolate bar.
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 🙂