I have a friend who wanted a german chocolate cake but didn't want the coconut in the frosting. I made it but I used corn starch to thicken it up a bit because the consistancy wasn't the same. she said it was good but I'd just wanted to know if there was something else I could use that would not give it that starchy taste?

Coconut Pecan Filling and Frosting
1 cup evaporated milk or heavy cream
1 cup granulated sugar
Or (1 CAN OF SWEETENED CONDENSED MILK )
3 egg yolks; slightly beaten (For thinner frosting, use only 2 egg yolks.)
¨ö cup unsalted butter or margarine
1 teaspoon vanilla
1¨÷ cups shredded coconut
1 cup Pecan Valley Pecan Pieces

1. Combine milk, granulated sugar, egg yolks, butter and vanilla in a saucepan. Cook over medium heat, stirring constantly until mixture thickens, about 12 minutes. Remove from heat.
2. Add coconut and pecans. Cool until of spreading consistency, beating occasionally.

Makes 2¨ö cups or enough to cover the tops of 3 9-inch layers
Just omit the coconut.. This is wonderful and thick too...
Enjoy!

briansbaker I love that recipe too but I don't think just omitting the coconut would be good enough. I know when I make that the coconut is really alot of substance.
I wouldn't know what else to thicken it up except the cornstartch. I'm with her b/c I love the flavors of german choc but hate the coconut!

What about adding skor bits for a little texture.. I think you might have to still thicken it with the cornstarch but the skor toffee bits would be a nice flavor addition.. I love the taste of them with chocolate cake. You might have to let the frosting cool a bit before adding them though. Another thing I was wondering if you might be able to use custard powder to thicken it instead of cornstarch. I love the Byrds custard powder and it thickens reallly well.. Not sure if this would work or not.. just a thought.
Liz