This vegan Coconut Pecan Frosting for German Chocolate Cake is directly from that fabulous recipe site, VegWeb. It’s so good, and it’s easy! Please note that this is really only enough for one layer of cake, and I have not tried doubling the recipe. It would also be great on a pan of brownies. The classic recipe for this frosting calls for four egg yolks and 12 ounces of evaporated milk. No need.
COCONUT PECAN FROSTING FOR GERMAN CHOCOLATE CAKE
Makes enough for one 9-inch layer of cake, or a pan of brownies
1.5 Cups sweetened flake coconut
1 Cup pecan halves, roughly chopped
1 stick Earth Balance Buttery Sticks
3/4 Cup vegan sugar
1/2 Cup non-dairy milk
1 teaspoon vanilla extract
In a medium-to-large saucepan put all ingredients except vanilla. Bring to a low boil over medium-high heat, and boil for 12 minutes, stirring constantly with a wooden spoon. Remove from heat, and immediately stir in vanilla. Let cool for a few minutes, and then pour on cake and spread while frosting is still warm and pliable. Let set up for a few minutes before serving. Supposedly, it sets up faster if you cover it and place it in the fridge, but I found this unnecessary.
Notes: In my opinion, this is really only enough to frost one layer of cake. I have not tried doubling the recipe. Measure out one Cup of pecan halves and then roughly chop them. I used WestSoy Organic Unsweetened Plain Soymilk.