Coconut-Pecan Filling and Frosting . 76 Review(s) 20 Min(s) 20 Min(s) Prep. Enjoy this rich, classic BAKER'S recipe. A small amount goes a long way so …
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Directions Preheat oven to 350°F. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway …
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In your mixing bowl, combine all of the ingredients except for the toasted coconut. Mix until combined on low speed. Then, gradually increase …
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Preheat the oven to 300 degrees and toast the pecans for 7 to 8 minutes or until fragrant. Then, set aside to cool. melted ingredients in a …
directions Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, 1/2 cup butter or margarine and 1 teaspoon vanilla. Cook and stir over medium heat until thickened, about 12 …
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Mix flour, soda, and salt. Beat in flour mixture, alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour batter into three 9-inch layer pans, lined on bottoms with …
Line two 9-inch round cake pans with parchment paper and oil the sides and bottom with coconut oil. Set aside. In a large mixing bowl, beat eggs, almond milk, heavy cream, melted coconut oil, and vanilla extract. Set aside.
Low-Carb Coconut Pecan Frosting Be the first to rate this recipe! Nutritional Info Servings Per Recipe: 20 Amount Per Serving Calories: 165.9 Total Fat: 17.0 g Cholesterol: 56.5 mg …
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Instructions. Beat egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat. …
Stir until dissolved. Add in heavy cream, vanilla, and stir occasionally until the mixture has thickened. This will take about 7 minutes. 3. Remove saucepan from heat and add …
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1 cup pecans - toasted and finely chopped 2 cups sweetened shredded coconut - toasted Instructions In a medium saucepan whisk the cream, sugar, egg yolks, and salt. Set …
Sugar-free and low-carb German Chocolate Cakes with only 6.2 grams of total carbs per serving! For years I’ve wanted to make a German Chocolate Cake that was truly low …
2 cups chopped pecans. 1 (12-oz.) can evaporated milk. 1 ½ cups sugar. ¾ cup butter. 6 egg yolks, lightly beaten. 2 cups sweetened flaked coconut. 1 ½ teaspoons vanilla extract.
Instructions. Combine the evaporated milk, sugar, egg yolk, butter and vanilla in a small saucepan. Bring the mixture to a simmer over medium-heat, stirring frequently. Simmer …
Stir together coconut flour, cocoa, sweetener, cinnamon, baking soda, baking powder and salt. Mix in eggs, coconut oil, and vanilla until well blended. Stir in zucchini and …
Transfer your brownie batter into the lined pan. Bake for 25-28 minutes, or until a skewer comes out the center clean. Remove from the oven and allow to cool completely. As …
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Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, 1/2 cup butter or margarine and 1 teaspoon vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add 1 1/3 cups Baker's Angel Flake Coconut and 1 cup chopped pecans. Cool until thick enough to spread, beating occasionally. Makes 2 1/2 cups. Got a question?
This coconut pecan frosting is used to make my famous 7 Layer Bar Cake, German Chocolate cupcakes and German Chocolate brownies. We toast the coconut and the pecans. Doing so accentuates the flavor of the coconut and the pecans and provides better texture (especially regarding the coconut).
This coconut pecan frosting recipe makes enough frosting to frost in between each layer of a three layer 8-inch cake. It doesn’t have enough to put on the outside of the cake, but traditionally, German chocolate cakes don’t have the coconut pecan frosting on the outside.
While you're waiting patiently for the pecans to toast, it's a cinch to concoct the base of your coconut icing by creating a mixture on the stove using evaporated milk, sugar, egg yolks, and butter. Once your base is bubbling and becomes caramel in color, remove from heat, stir in your other few ingredients, and let it sit.