Well, I was making a Butter Pecan Cake from a mix, I know, I know, a mix is just crazy, but I didn't have my mixer or anything here to use to make something extravegant. I wanted it to be yummy and have often thought that the filling for a German Chocolate Cake would be good on lots of other kinds of cake. So to spice it up a little I made Butter Pecan Cake with Coconut Pecan filling on top. Here is my recipe for Coconut Pecan filling. As a side note, I didn't have any evaporative milk and I found a recipe on the internet that used heavy cream (see the referenced link) which I had in my fridge for another recipe so I decided to give it a try. It turned out delicious, what I did not like with the heavy cream was that the recipe seemed slightly thinner, so if trying this again I would probably drop it down to 1 1/2 cups of heavy cream. So here you have it, my recipe for the pecan filling/topping that I use on german chocolate cake. Try it on other cakes, my wedding cake was a banana cake, that had a similar pecan filling in it. I bet this would be good on there as well.
Ingredients
1 3/4 cups evaporated milk (or try heavy cream)
6 egg yolks, slightly beaten
1 cup butter or margarine
2-3 cups chopped pecans, for something really different try using chopped hazelnuts they are delicious!
Mix milk, sugar, egg yolks, and butter in a saucepan.
Cook over medium heat, stirring constantly until mixture thickens, about 12 minutes.
Remove from heat and add vanilla.
Add coconut and pecans.
Cool until of spreading consistency, beating occasionally.
