Coconut Pecan Filling Recipe
German chocolate cake isn’t really German, it’s just named after the brand of chocolate used in the original recipe, German’s Chocolate. This classic cake combo is one of my favorites and reminds me of my childhood. My father always had German Chocolate cake made from Duncan Hines box mix and a can of frosting for his birthday each year. It wasn’t pretty but it was delicious!
It wasn’t until my career in cake decorating and baking began that I discovered German Chocolate filling from scratch. My life is now complete. This ooey-gooey filling is so rich and decadent and just divine!
I prefer using my German Chocolate Cake Recipe and fill generously with the Coconut Pecan Filling. I like to ice the outside with Swiss meringue buttercream to cut the richness.
- 1 1/2 cups whole milk
- 1/2 cup half and half or cream
- 1 Tbsp caramel sauce optional
- 6 egg yolks
- 1 cup butter 2 sticks
- 2 cups brows sugar
- 2 tsp vanilla extract
- 2 cups toasted pecans chopped
- 2 2/3 cups toasted shredded coconut
- Add ingredients to a medium sized sauce pan over medium high heat and bring to a boil. Whisk gently for 10-12 minutes or until golden brown and thickened. Add in toasted coconut and pecans and combine. Let cool to room temperature before using as a filling. Store in an air-tight container in the fridge for up to 7 days or freeze up to 6 months.