Wednesday, April 04, 2007

Coconut-Pecan Filling

Clara and I have been on a kick making German chocolate cakes--adapted to be dairy-free, of course. She does the layers with her favorite chocolate cake recipe, and I have come up with this filling of which I am very proud. You'd never guess it has no dairy!

*Coconut-Pecan Filling*

In saucepan mix:

1 c. sugar
1/2 c. margarine
1 c. rice milk
2 t. cornstarch
3 egg yolks

Cook over medium heat, whisking frequently. When thickened, stir in:

1 t. vanilla
1 1/3 c. coconut
1 c. chopped pecans or walnuts

and beat until thickened even more.

We like to put a third of this in between our chocolate cake layers, leave the sides bare, and then spread the rest on top. To help hold the cake together, I make a "girdle" out of folded foil, and cinch it around my cake. Assemble layers and filling, then refrigerate with foil intact around sides. Take off the foil to cut and serve; it will hold together nicely.

3 comments:

Colleen said...

Dear Anna,
Your blog always brings me a few minutes of retreat - peaceful, simple and informative.
Thank you for the beautiful pictures of your home, surroundings and talents.
Colleen
Western NY

Leslie said...

Yum! Thanks for the recipe. I've been cravin' coconut, this will fill the need. Just took a batch of schoolhouse choc. chip cookies (as bars) out of the oven to cool.

Anonymous said...

Dear Anna,
I have a son who is severly allergic to milk. Your recipes have been such a blessing to my family. We had your German Chocolate Cake for Easter.(yum!)Inventing my own recipes doesn't always yield fantastic results. Thank you so much for sharing your tried and true creations.
God Bless You,
Deborah in Alabama

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