Frosting Recipes

We think the frosting is the most important part of any cake or cupcake, but this goes double for German Chocolate Cake (which isn’t German, by the way).  We love the nutty flavors and textures this frosting adds to the cake.

Try to get pecans and shredded coconut that’s as fresh as possible.  (Not the stuff that’s been in the pantry since last year’s baking).  You may also want to toast the pecans and coconut lightly before adding to the mixture.

Here’s the fabulous frosting recipe.  The cake recipe and more is after the jump.

Coconut-Pecan Frosting

Combine 1-1/2 cups (12 fl. oz.) evaporated milk, 1-1/2 cups sugar, 4 slightly beaten egg yolks, 3/4 cup butter or margarine and 1-1/2 tsp. vanilla in saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in 2 cups shredded coconut and 1-1/2 cups chopped pecans. Cool until thick enough to spread. Makes 4-1/4 cups.

Sweet German chocolate cake deliciously moist

While some of our favorite cupcakes are actually gluten free, coming up with tasty gluten-free desserts desserts can be a challenge.

A question about gluten free cake frosting came up in this celiac forum and we found this delicious sounding gluten-free cake and frosting recipe there as well.

Here’s the frosting part, designed to cover a chocolate coconut cake:

Chocolate Coconut Mousse Frosting Icing Recipe

Step 1:
Ingredients:
4 Tbls. unsalted butter (room temperature)
8 oz. gluten-free Cream cheese
1/4 c. Malibu Coconut Rum* or substitute with 1/4 c. milk and 2 tsp. gluten-free coconut extract
1 c. confectioners sugar
Directions:
Cream the butter and cream cheese together until smooth. Then add Coconut Rum and sugar and whip on high speed until light and airy.
Stopping at this step is great too, if you desire just a coconut frosting. Proceed to step 2 if you want Chocolate Coconut Frosting.

Step 2:
Ingredients:
1/2 c. Ghiradelli bittersweet choc chips*
1/2 c. Ghiradelli semi-sweet choc chips*
1/4 c. Milk
1 Tbls. coconut rum* or substitute with 1 tsp gluten-free extract
Directions:

• Add both kinds of choc chips to a microwave safe mixing bowl heat the milk until it steams in a pan on the stove top or you can use your microwave if you prefer.
• Pour the steamed milk over the choc. chips and stir by hand until all the choc. chips are melted. (If you are having difficulty with all the choc. chips melting, microwave for 20-30 sec. and stir again. This should take care of any remaining unmelted chips.)
• Add the rum or extract and stir thoroughly
• Set the choc mixture aside and cool to room temp. for about 10 min.
• Once the choc mixture has cooled, gradually add it to the Cream cheese mixture and whip on high until light and airy.
• Refrigerate until ready to use.

(If you are short on time and on a gluten free diet, Betty Crocker frosting is expected to be labeled gluten free this fall, and several Duncan Hines frostings are gluten-free as well).

Cake Frosting – Celiac Disease and Gluten-Free Forum (Home).

Coconut cake and coconut frosting are always crowd pleasers, and this one is no exception.   This frosting recipe features marshmallow fluff and Coco Lopez, for a Caribbean twist.  Toasted coconut tops the cake. You may also check out the Pina Colada flavor Coco Lopez which includes both coconut milk and pineapple juice for an even more vibrant frosting recipe.

With the delicious coconut cake recipe (also featuring Coco Lopez) you may experiment with other frosting options.  We’d suggest trying a chocolate or cream cheese frosting.  Either one could be accented with orange flavoring or lime zest.  In addition to the toasted coconut garnish, you may also like toasted chopped pecans.

Coconut Cake Frosting Icing Recipe

• 1/2 pound solid shortening (1 cup)
• 1/2 pound butter, room temperature (1 cup)
• 1/4 cup marshmallow fluff
• 1/4 cup Coco Lopez
• 1 1/2 teaspoons coconut extract, or vanilla extract
• 2 lbs. confectioner’s sugar, sifted (powdered sugar)
• 1-2 Tbsp water
• Garnish: 2 cups toasted coconut

How To Make Coconut Frosting

1. Using a high-speed mixer, cream shortening, butter, marshmallow fluff and Coco Lopez together using the beater attachment. Add coconut extract and beat until light and fluffy. If vanilla buttercream frosting is desired, substitute vanilla extract for the coconut, and omit Coco Lopez.
2. Add powdered sugar one cup at a time, beating after each addition until smooth and there are no lumps left.
3. Add water a little at a time until the frosting is of spreading consistency. Add more water if necessary. If by chance too much is added and the frosting is watery, just add a little more sugar and beat again.
4. Frosting should be totally smooth with no lumps.

Coconut Cake Recipe & Buttercream Frosting: Cute Easter Cupcakes Decorated in Toasted Coconut Buttercream Icing | Suite101.com.