You read the title right….double coconut pecan frosting. Maybe it’s old memories of sneaking little “tastes” of the coconut frosting my mom used to put on our oatmeal cake as a kid. When it was time to actually eat the cake, there wasn’t much frosting left (you did that too, right?). Or maybe I always feel like this frosting gets spread a little thin. Either way, I decided to make the ratio of frosting to cake much more equal.
It’s a simple idea really. Use the regular cake mix at the store, but spread it out and cook it in a cookie sheet, not a 9×13 cake pan. Then double the frosting so there’s more of the good stuff!
I hope you love the change. This frosting is so good, why not make it a greater part of the dessert?
German Chocolate Cake with Double Coconut Pecan Frosting
1 box German chocolate cake mix, baked in a cookie sheet (lower temperature slightly and shorten cooking time from the instructions on the back)
Frosting (Doubled Amounts Below, Do As Printed)
2 cups sugar
1 can of evaporated milk
6 slightly beaten egg yolks
1 cup butter (2 cubes)
1 tsp vanilla
Cook and stir over medium heat until thickened (about 12 minutes after it starts boiling). Remove from heat.
3 cups coconut
1 cup chopped pecans or almonds
Cool, stirring occasionally, then spread over the cake.