German Chocolate Pound Cake with Coconut Pecan Frosting recipe (2024)

FAQs

Why is my coconut pecan frosting runny? ›

If you're among your icing from scratch and it's runny, there are two possible issues. You didn't cook the base long enough for the eggs to set- it should be a pudding like consistency before you add the coconut and pecans, or you need to let it cool a little longer. It does get thicker as it cools.

If your frosting isn't thickening, there are a few possible reasons: insufficient mixing, incorrect ingredient ratios or having too much liquid are the most common. You can try gradually adding thickening agents like cornstarch or powdered sugar as a last resort.

3. Make the German Chocolate Frosting: Combine brown sugar, granulated sugar, butter, egg yolks, and evaporated milk in a saucepan and bring the mixture to a low boil over medium heat. Stir constantly until the mixture thickens. Remove from heat and stir in vanilla, nuts and coconut.

German chocolate cake uses a particular kind of baking chocolate as its base, one which has a milder, sweeter profile thanks in part to lecithin, a fatty substance derived from egg yolks. In contrast, classic chocolate cake recipes often use cocoa powder or darker chocolate for a richer, more intense flavor.

You can vary the thickness of this icing by adding more or less coconut milk to it. You can also add more coconut butter to it and warm it again to thicken it further if you find it's too thin.

Yes, the frosting will thicken as it cools. If it is still runny you may have not cooked the base long enough for the eggs to set. It should have a pudding like consistency. Another tip is to set it in the fridge and the cold will help thicken the frosting.

Don't worry if your coconut pecan frosting is a bit thin. Simply cook it a bit longer in the saucepan stirring continuously so more moisture evaporates. Alternatively, you can make a slurry of one teaspoon of cornstarch combined with one teaspoon of water.

Too Little or Too Much Moisture

If your cake isn't moist enough, it can sink in the center. But too much moisture can also ruin a cake. This happens most often in humid climates, where extra moisture can collect naturally in ingredients like flour.

What is German Chocolate Cake? German chocolate cake is a layered chocolate cake (usually with two to three layers) that's traditionally made with sweet baking chocolate and buttermilk. It's filled and topped with a frosting made from pecan, coconut, and evaporated milk.

What is a fact about German chocolate cake? ›

A common misconception is that German Chocolate Cake comes from Germany. In fact, the name comes from American baker, Samuel German, who developed a type of dark baking chocolate in 1852.

Of these three cakes, German chocolate is the only one that relies entirely on melted chocolate, as opposed to cocoa powder, for its flavor. In fact, its name comes from Sam German, the man who developed a sweet baking chocolate for the Baker's chocolate company of Boston.

It could just be that your frosting ingredients haven't fully incorporated yet, or they might have separated during storage. Grab a whisk or a hand mixer and try stirring up your frosting again for 3 to 4 minutes to see if it thickens up. Since this method is so easy, you can always try it first to see if it helps.

Nothing is more frustrating when decorating a cake than frosting that it too runny. Maybe your butter was too soft or you added too much milk, or maybe it's just hot in the kitchen, which are common reasons for frosting that is too thin, shares Hummingbird Bakery.

If yours is too runny, you've probably got too high a proportion of butter and/or milk. I don't want to say you've got too little sugar, because although this may be the case, if what you're going for is a less sweet frosting adding sugar would be kind of contradictory.