Coconut filling

This is the Filling used in and on the German Chocolate Cake.

Coconut Cream Filling
4 egg yolks
1 12 oz can or 3/4 c. evaporated milk
1/2 c. light brown sugar
1/2 c. granulated sugar
1/2-3/4 c. butter
2 2/3 c. coconut
1 1/2 c. pecans

1. Beat egg yolks, milk, vanilla in a large sauce pan with a whisk until well blended.
2. Add sugar and butter- cook on medium heat 12 min. or until thickened and gold brown.
3. Fold in the coconut.
4. Fill your cake.


This freezes well for a few months. if you can keep yourself from eating the extra :D


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