Coconut seems to be one of those foods that people have a definite opinion on: you either love it or hate it. Janna and I both love it. LOVE. And what better way to enjoy coconut than combined with crunchy pecans, mixed into a messy, delicious batch of sweet custard and piled high onto a Dark Chocolate Cupcake? Okay, so maybe there are some other equally delicious ways to eat it, but it’s hard to beat that yummy combo!
This blog post just happened to coincide with my nephews birthday. It’s a labor of love for me to make birthday cakes for the family whenever possible, and this time the request was for German chocolate cupcakes. So, I baked 2 dozen Dark Chocolate Cupcakes, topped them with the spread and delivered them to the birthday boy, all the while snapping pictures, of course.
This spread is more than just a cupcake topping. It’s pretty versatile and can be used as a filler or frosting for layer cakes, a topping for ice cream, a finishing touch for cinnamon rolls…the sky’s the limit! However you do it, enjoy!
1 12 oz can evaporated milk
4 egg yolks
1 1/2 tsp vanilla extract
1 1/2 cups granulated sugar
3/4 cup unsalted butter
10 oz sweetened flake coconut
1 1/2 cups chopped pecans
In a large saucepan, whisk together the milk, egg yolk and vanilla until well blended. Add sugar and butter and cook on medium heat until thickened, stirring constantly, about 10-12 minutes. Resist the urge to turn up the heat to avoid scorching
Once thick, remove from heat and stir in the coconut and pecans until well combined. Allow mixture to cool completely before using as a spread or filling.