Coconut Filling (Nut-Free Option For German Chocolate Cake)

Total time: 20 minutes

Ingredients

1 cup sugar (see note below)
1 cup evaporated milk
3 large egg yolks
8 tablespoons butter (1 stick), cut into small pieces
3 cups flaked unsweetened dried coconut (see note below)

Instructions

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

Comments

Note: If you use sweetened 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 would rather make a traditional coconut pecan filling for your German chocolate cake, try making coconut pecan filling.

Categorized in

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