Coconut-Pecan Filling
 
Makes about 4 cups
Ingredients
  • 1 cup (200 grams) granulated sugar
  • 1 cup (247 grams) evaporated milk
  • ½ cup (113 grams) unsalted butter, softened
  • 3 large egg yolks (57 grams)
  • ¼ teaspoon kosher salt
  • 1½ cups (180 grams) packed sweetened flaked coconut
  • 1 cup (113 grams) chopped pecans*
  • 2 teaspoons (8 grams) vanilla extract
Instructions
  1. In a medium saucepan, whisk together sugar, evaporated milk, butter, egg yolks, and salt until smooth. Cook over medium heat, whisking frequently, until mixture has thickened and coats the back of a spoon, 10 to 12 minutes.
  2. Remove from heat, and stir in coconut, pecans, and vanilla. Cover and refrigerate for at least 2 hours or up to 3 days.
Notes
*We used Sunnyland Farms Raw Georgia Pecan Halves.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/german-chocolate-cake/