Coconut Pecan Icing

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!

Coconut Pecan Icing (For German Chocolate 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.

Perfect Buttercream!!

It’s been awhile since I’ve posted anything on my cake blog, but a friend asked me for my recipe for buttercream and I couldn’t seem to find the exact recipe that I always use, so I’m posting that now. I’ve tweaked it several times over the years, and this is by far the best recipe I’ve ever used for taste, texture, and spreadability. You can replace the hi-ratio shortening with all butter; however, your icing will not be as stable, and will definitely not hold up in warmer weather. This makes a large recipe, so you need a large capacity heavy stand mixer. I prefer a KitchenAid 6 qt. model. 

Cathy’s Buttercream (American style)

3/4 lb. butter (3 cubes), softened

12 oz. hi-ratio shortening (NO Crisco)

Butter Vanilla flavoring (to taste)

3/4 tsp. salt

3 lb. sifted powdered sugar

3/4 cup heavy whipping cream

Beat butter, shortening, butter vanilla, and salt in KitchenAid mixer with flat beater attachment for several minutes until very light and fluffy. Add sugar and cream and beat until smooth and fluffy on low to medium speed. You do not want to incorporate too much air. This makes a full bowl (6 qt.), so I usually cover the bowl with a clean kitchen towel while mixing to avoid a “sugar storm” in my kitchen. 

These cakes and cupcakes are all iced with buttercream