My Mother-In-Law'S German Chocolate Icing
A rich, sweet German chocolate icing with coconut and pecans, perfect for enhancing chocolate cakes and delighting fans of classic American desserts.
Ingredients
Instructions
- Beat egg yolks in a bowl.
- Add evaporated milk, sugar, and margarine to the egg yolks.
- Cook the mixture until thick, about 12 minutes.
- Remove from heat and stir in coconut, pecans, and vanilla.
- Cool before spreading on cakes.
Tips & Substitutions
To achieve a smooth consistency, make sure to beat the egg yolks well before adding other ingredients. If you don't have pecans, walnuts or almonds can be a good substitute. For a richer flavor, try using unsalted butter instead of margarine. You can also add a hint of dark chocolate for an extra twist. This icing pairs beautifully with Preacher Cake.
Serving Suggestions
Spread this luscious German chocolate icing generously on your favorite chocolate or vanilla cakes for a delightful finish. It also works well as a topping for cupcakes or brownies. For a complete dessert experience, serve it alongside Aurel's 4-Layer Dessert for a delicious combination that guests will love.
Storage & Reheating
Store any leftover icing in an airtight container in the refrigerator for up to a week. Before using, allow it to come to room temperature and stir well to restore its creamy texture. If it thickens too much, gently reheat it on low heat while stirring, being careful not to overheat.
Nutrition & Diet Analysis (per serving)
Each serving of My Mother-In-Law'S German Chocolate Icing contains roughly 942 calories, with 25g protein, 42g carbohydrates, and 61g fat. It is an excellent source of protein (50% of the Daily Value), iron (49% of the Daily Value), and vitamin A (38% of the Daily Value), and a good source of vitamin C and potassium. It also contributes 6g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use sweetened coconut instead of unsweetened?
Yes, you can use sweetened coconut if you prefer a sweeter icing. Just keep in mind that it will add extra sweetness, so you may want to reduce the sugar slightly. Sweetened coconut can enhance the overall flavor, making it even more decadent.
Is it possible to make this icing dairy-free?
Yes, you can make this icing dairy-free by substituting the evaporated milk with a dairy-free alternative, such as almond or coconut milk. Additionally, replace the margarine with a vegan butter substitute to keep it completely dairy-free while maintaining a similar texture and flavor.
How do I know when the icing is thick enough?
The icing is ready when it coats the back of a spoon and holds a ribbon-like shape when drizzled. This usually takes about 12 minutes of cooking over medium heat. Stir continuously to prevent sticking and burning. If it looks glossy and thickens as it cools, you're on the right track.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).