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.
German Chocolate Cake Filling
Delicious german chocolate cake filling recipe from scratch! Easier than you think and OH-so-delicious!
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 tsp 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
Recipe Notes
Store in an air-tight container in the fridge for up to 7 days or freeze up to 6 months.
Where did the recipe go?
Hmm not sure what happened but I fixed it for you 🙂