German Chocolate Cake Filling
Delicious german chocolate cake filling recipe from scratch! Easier than you think and OH-so-delicious!
- 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
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
Store in an air-tight container in the fridge for up to 7 days or freeze up to 6 months.
Skill level: Newb
Learn how to make this delicious and decadent coconut pecan filling that pairs perfectly with chocolate cake.