• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Tutorials
  • Online Shop
  • About Us
  • Contact Us
  • Sign in

Sugar Geek Show logo

menu icon
go to homepage
  • Recipes
  • Tutorials
  • Online Shop
  • About Us
  • Contact Us
  • Sign in
subscribe
search icon
Homepage link
  • Recipes
  • Tutorials
  • Online Shop
  • About Us
  • Contact Us
  • Sign in
×
Home › Recipe

Updated: Jun 18, 2020 · Published: Nov 25, 2015 by Elizabeth Marek · This post may contain affiliate links · 2 Comments

Coconut Pecan Filling Recipe

Jump to Recipe Print Recipe

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.

Cake Batter and Frosting Calculator

Select an option below to calculate how much batter or frosting you need. Adjust the servings slider on the recipe card to change the amounts the recipe makes.

Choose a pan type

Choose a cake pan size
(based on 2" tall cake pan)

Choose a cake pan size
(based on 2" tall cake pan)

Choose a cake pan size
(based on 2" tall cake pan)

Cupcake Tin Size

Choose number of pans

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

Coconut pecan cake filling recipe

German Chocolate Cake Filling

Delicious german chocolate cake filling recipe from scratch! Easier than you think and OH-so-delicious!
Print Recipe Rate Recipe
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Course: Dessert
Cuisine: American
Servings: 4 cups
Calories: 1805kcal
Author: Elizabeth Marek

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
US Customary - Metric

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

Notes

Store in an air-tight container in the fridge for up to 7 days or freeze up to 6 months.

Nutrition

Calories: 1805kcal | Carbohydrates: 138g | Protein: 16g | Fat: 139g | Saturated Fat: 75g | Cholesterol: 464mg | Sodium: 538mg | Potassium: 843mg | Fiber: 13g | Sugar: 117g | Vitamin A: 2420IU | Vitamin C: 1.4mg | Calcium: 315mg | Iron: 4.6mg
Tried this recipe?Let us know how it was!

More Recipe

  • close up of sausage gravy on biscuits
    Keto Sausage Gravy
  • close up of keto biscuits on a plate
    Fluffy Keto Biscuits
  • gold drip on a white cake
    Drip Cake Recipe
  • sliced focaccia on a wooden board
    Easy Sourdough Focaccia Recipe

Reader Interactions

Comments

  1. Jessica R says

    October 03, 2019 at 10:30 am

    Where did the recipe go?

    Reply
    • The Sugar Geek Show says

      October 03, 2019 at 11:28 am

      Hmm not sure what happened but I fixed it for you 🙂

      Reply
5 from 3 votes (3 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




All comments are subject to our Terms of Use

Primary Sidebar

Liz Marek with strawberry cake

Hi, I'm Liz! I'm an artist and cake decorator from Portland, Oregon. Cakes are my obession, which is why I'm dedicated to crafting tried-and-true recipes, small cake tutorials, as well as advanced online cake courses!

More about me →

Buy Flawless Fondant

Sugar Geek Flawless Fondant
It's incredibly stretchy, stays soft on the cake and can be rolled 50% thinner than other brands without tearing or becoming transparent. No elephant skin, no frustration, just flawless fondant every time. Buy Fondant

Our Cake Greatest Hits

Check our our best cake recipes

Summer Recipes

  • closeup of vanilla cake with vanilla buttercream slice on a white plate
    Moist Vanilla Cake Using Cake Flour
    Cook Time45 Minutes
  • slice of pink velvet cake with whipped cream frosting and fresh raspberries on a white plate
    Pink Velvet Cake
    Cook Time40 Minutes
  • slice of fresh strawberry cake on a white plate with strawberries behind it
    Fresh Strawberry Cake
    Cook Time1 Hours 10 Minutes
  • close up shot of double chocolate chip cookie
    Chewy Double Chocolate Chip Cookies
    Cook Time20 Minutes
  • Fast Bread Recipe
    Cook Time1 Hours
  • sourdough bread cut open to show crumb
    Beginners Sourdough Bread Recipe Step-By-Step
    Cook Time25 Hours 10 Minutes

Popular Recipes

  • ganache cake with dark, milk, and white chocolate on it
    The Best Chocolate Ganache Recipe
    Cook Time20 Minutes
  • close up of easy buttercream rosettes
    Easy Buttercream Frosting
    Cook Time10 Minutes
  • close up slice of marble cake
    Moist and Fluffy Marble Cake Recipe
    Cook Time40 Minutes
  • close up of red velvet cake slice
    Red Velvet Cake Recipe
    Cook Time1 Hours 40 Minutes

Footer

↑ back to top

About

  • Privacy Policy
  • Terms of Service
  • Fondant

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • About Us
  • About Liz Marek

Copyright © 2024 Sugar Geek Show, Inc. All Rights Reserved.

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.