What should the consistency of the coconut pecan frosting be? Shouldn't it be thick? Mine is so thin. I used the bakers german sweet chocolate recipe for the coconut pecan frosting. I must have done something wrong. I mixed the evaporated milk and egg yolks together, then added the sugar and butter. I then cooked for 12 minutes on medium. It never did boil. Was that where I went wrong? Should I have brought it to a boil?
I removed it from the heat and added the coconut and pecans. It has cooled and is still runny.
Please help me! Cake is due soon!!!! 
check recipe -- it says 12 min OR UNTIL GOLDEN BROWN AND THICKENED
might be possible to thicken it by reheating on stove or in micro...but that will also soften the coconut and pecans.
i long ago gave up on the times listed in recipes -- their stove/oven is not my stove oven and so I do it by taste/smell/looks/feel
I haven't made this--but my mom used to make it all of the time (her favorite). I do remember it being a thicker icing, which I believe thickened a little more as it cooled. Maybe it did need to boil?
At least I can give you a bump.
Thanks Doug!!!!Quote by @%username% on %date%
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