While serving our mission here at Cove Fort, I have tried to make a cake each month for those having birthdays during the month. I like to make a different dessert cake each month, but it seems that by far, my German Chocolate cake seems to be the favorite. Here is the recipe for the Coconut Pecan Icing that I use. Sure, you can go to store and pick up a can of Duncan Hines or Betty Crocker Coconut Pecan Icing, but it won't taste like this stuff. For added flavor, try toasting the pecans first, and toast a few extra pecan halves for decorating the top. You can also toast a little coconut for side decoration if desired. Try not to eat all the icing before it gets on the cake!
Use this, along with my Chocolate Buttercream recipe and “Doctored German Chocolate Cake Mix Batter”
4 egg yolks
1 can (12 oz.) evaporated milk
1 1/2 tsp. Vanilla
1 1/2 cups sugar
3/4 cup butter
1 7 oz. package coconut (about 2 2/3 cups)
1 1/2 cups chopped pecans (toast if desired)
Beat egg yolks, milk, and vanilla in large saucepan with whisk until blended.
Add sugar and butter; cook on medium heat 12 min. Or until thickened and golden brown, stirring constantly. Remove from heat.
Add coconut and nuts; mix well. Cool to desired spreading consistency, and spread between layers and on top of cakes. Ice sides and trim with chocolate buttercream.
DOCTORED CAKE MIX BATTER
(This recipe works well for high altitudes. You may have to tweak it for lower elevations.)
1 Duncan Hines cake mix, any flavor except Butter Recipe
1/2 cup flour (FOR HIGH ALTITUDE ONLY)
1 small package instant pudding mix to compliment flavor
1/3 cup vegetable oil
2/3 cup water
4 eggs (1 cup total)
7 oz. sour cream
Preheat oven to 350°. Combine all ingredients in large mixer bowl. Mix on low speed until combined. Scrape sides of bowl. Mix at medium speed for 2 minutes. Pour into greased, floured, and parchment lined cake pans. (Or use “Miracle Goo” with parchment.) Bake 30 minutes or longer, until toothpick comes out clean. DO NOT OVER BAKE. Bake cupcakes for about 18 minutes.