Coconut Pecan Filling (For German Chocolate Cake)



  1. Combine sugar, evaporated milk, egg yolks, and butter in a medium saucepan. Click here for step-by-step instructions on how to separate eggs.
  2. Cook, whisking constantly, over medium-heat until the mixture is thickened and bubbling gently around the edges.
  3. Reduce heat to low and cook, stirring, for 1 to 2 minutes more.
  4. Remove from heat and stir in unsweetened coconut and pecans.
  5. Let cool until spreadable.


Note: If you use sweetened flaked coconut, reduce sugar to ½ cup.

Use to frost the layers of a German chocolate cake.

This keeps, refrigerated, for about 1 week. Soften before using.

If you have a nut allergy, try making coconut filling to fill a German chocolate cake.

Categorized in

Recipe from Joy of Cooking, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. New York: Scribner (1997).