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I created this icing while searching for a German chocolate cake frosting without eggs or evaporated milk. I find this recipe has more of a caramel flavor than other more traditional versions.
Ingredients
- 1 cup brown sugar
- ½ cup milk, or more as needed
- ½ cup butter
- 1 cup flaked coconut, or more to taste
- ¼ cup chopped pecans, or more to taste
Directions
Step 1
Bring brown sugar, milk, and butter to a boil in a large saucepan, stirring occasionally. Boil until icing thickens and reaches 240 degrees F to 245 degrees F (115 degrees C to 118 degrees C) on a candy thermometer, 10 to 15 minutes.
Step 2
Remove from heat and stir in coconut and pecans. If icing is too thick, thin with milk to desired consistency.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 187 | |
| % Daily Value * | |
| Total Fat15g | 19% |
| Saturated Fat10g | 48% |
| Cholesterol21mg | 7% |
| Sodium65mg | 3% |
| Total Carbohydrate15g | 5% |
| Dietary Fiber2g | 5% |
| Total Sugars13g | |
| Protein1g | |
| Vitamin C0mg | 1% |
| Calcium28mg | 2% |
| Iron0mg | 2% |
| Potassium86mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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