Makes: About 4 cups
Time: 20 minutes
German Chocolate Cake is famous for this fluffy, rich, coconut- and pecan-laden filling between layers, but it’s just as welcome as a frosting or drizzle on many other cakes, from Angel Food to Honey-Spice Cake. If it becomes too soft, stick it in the refrigerator for a bit before using. When applying it to the cake, try not to pat it down too much or you’ll lose its rustic charm.
1. Combine the cream, butter, sugar, and vanilla in a medium saucepan over medium-low heat. Cook, stirring, until the butter is melted and the mixture is combined.
2. In a medium bowl, start beating the egg yolks with a whisk or an electric mixer and keep beating as you incorporate a little of the warm cream mixture. Pour the yolk mixture back into the saucepan and continue to cook, stirring constantly, until the mixture thickens, about 5 minutes.
3. Take the saucepan off the heat and mix in the shredded coconut and pecans. Let cool completely. You can refrigerate in an airtight container for 1 week.