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VegWeb.com  |  Recipes  |  Desserts  |  Frosting  |  Coconut Pecan Frosting « previous next »
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Recipe submitted by kristi@chingsanctuary.org

Coconut Pecan Frosting

Ingredients (use vegan versions):

    1 stick margarine (1/2 cup)
    3/4 cup sugar
    1 1/2 cup shredded coconut
    1 cup pecans
    1/2 cup soy milk
    1 teaspoon vanilla

Directions:

Boil together all ingredients in a medium to large saucepan over medium-high heat for 12 minutes, stirring constantly with a wooden (or plastic) spoon.  Pour then spread on cake while frosting is still warm.  Let set up for a few minutes before serving (sets up faster if you cover it and place it in the fridge).

I used this for my German Chocolate wedding cake and it was a big hit!  No one believed it was vegan.

Serves: enough for one 2-layer cake

Preparation time: 15 minutes

Oh my that recipe looks really great mmmmmmmm!

Archived comment by: bethJoy
INCREDIBLE! I used this frosting for my boyfriends birthday cake (i used the super moist chocolate cake recipe from the cake section) with this frosting. Theres a resturant in san francisco called herbivore that uses something like this on their cake along with a VERY rich chocolate frosting. This was 10 times better! I loved it and it was SO incredibly easy to make. took a little time to pat on all the toping becuase it doesn't spread well but it was SO GOOD. this recipe will forever be in my cookbooks!

Archived comment by: xjenx
Are they crushed pecans, chopped, whole?

Archived comment by: sharway
Awesome German chocolate cake frosting!!  I halved the recipe for 1 8 square cake.  I had to sub hazelnuts for the pecans (realized at the last minute that I didn't have any, had 6 kinds of nuts but no pecans, of course!), but this worked fine.  This, along with the Super Moist Chocolate Cake, made a fabulous vegan German chocolate cake!  (Sharway--I'd use chopped nuts.)

Archived comment by: willwolf
I like this but wish it was gooier-I've read recipes for this with powdered soymilk-I bet it helps, though I have yet to find that stuff and remember to buy it..

Archived comment by: cheerjess
I also halved the recipie for a 8 chocolate cake. The frosting turned out really nice and rich. I also cut back the sugar a bit, maybe by a tablespoon or two.

Archived comment by: baypuppy
Just made 1/2 this recipe with the Super Moist Chocolate cake. Very delicious! I added more vanilla soy milk than 1/2 and I wasn't sure whether to use sweetened or unsweetened coconut so I used about half of each and it turned out very sweet. Maybe you're supposed to use unsweetened?

Archived comment by: peiveg
When I can't remember the name of this frosting, I call it the one that's picked off the cake before we even eat! It is so yummy!

Archived comment by: vegansarah
I tried this recipe on a vegan orange cake and it tasted divine! I halved the recipe, but still had quite a bit left over. I did find it to be a bit runny howe'ver, and added extra sugar to stiffen it up. It was pretty sweet, but since the cake wasn't, it balanced out nicely. A huge hit at home!

Archived comment by: veggievulture
thank you for this delicious recipe! i halved the recipe and used walnuts instead of pecans but it was still fantastic. it was a big hit with my family!

Archived comment by: holycow



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KT22A
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« Reply #1 on: June 12, 2006, 04:19:05 PM »
I made a German chocolate cake with this recipe, and while it's extremely rich and delicious, I wouldn't call it "frosting."  It wasn't very spreadable for me (until I thinned it out with some soymilk) and as it hardens, it becomes slightly chewy, like candy, like pralines.  It's really really buttery and fattening, of course, but it was quite tasty.
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baking_fiend
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« Reply #2 on: August 01, 2006, 08:45:18 AM »
this was awesome. i wasn't sure what to do with the peacans so i bashed them into a coarse meal using a rolling pin! that seemed to work well though. i used it for the super moist chocolate cake as a lot of people suggested, and decorated it with strawberries. awesome!
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willwolf
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« Reply #3 on: September 18, 2006, 04:07:27 AM »
Rich and delicious!  Tonight, I halved this recipe and used it on the Super Moist Chocolate Cake recipe from this site for a wonderful German chocolate cake.  I used sweetened coconut, so I reduced the sugar a bit.  This frosting is so tasty!!
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veggiewedgie
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« Reply #4 on: September 30, 2006, 07:47:03 PM »
i just made this to go over this sites "berry chocolate cake" and its AMAZING!! the only thing i added was 1 tbs cornstarch to the soynilk to help the consistency. there's definitely a method to applying, you have to "tap" it on the sides, top ect. oh and in the pic i also did the center znd between the layers with cream cheese icing as my mom suggested!


8 oz tofutti better than cream chese
2 c powdered sugar
1 tsp vanilla
1 tbs soymilk
beat well
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kellystern
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Chea!

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« Reply #5 on: October 09, 2006, 11:29:43 PM »
Freakin good!
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secondbase
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« Reply #6 on: October 30, 2006, 01:38:55 PM »
this is heavenly. 5 stars
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BreyettEyes
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breathe*!~

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« Reply #7 on: November 06, 2006, 03:10:53 AM »
 Cheesy this was sosososo good, glorious even, a def recommendation for all cakes, especially the super moist chocolate cake*!~ yumminess*!~
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kookoo4couscous
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« Reply #8 on: November 14, 2006, 12:19:00 PM »
This is superb.  I used this as the topping for my chocolate cake(from this site), and my boyfriend's mom and sister fought over the crumbs. 
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« Reply #9 on: November 23, 2006, 11:37:23 AM »
This frosting was amazing! I thought for sure my days of enjoying german chocolate cake were gone when I turned vegan. Me and this cake had spent 3 years apart, and the reunion was spectacular!
The only thing is, I found that this definitely wasnt a sufficient amount to cover a 2 layer cake! Huh I'll have to double the recipe next time!
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Koken
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Hello There!

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« Reply #10 on: December 10, 2006, 05:23:02 PM »
I just want to ask about the coconut, is it hard meat of coconut or soft and is it in can or fresh?
I'll definitely try this one, it look so yummy
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« Reply #11 on: January 11, 2007, 10:56:04 PM »
I like putting this on my chocolate cake. It's really good. I use walnuts instead of pecans, and it tastes just fine.

I especially like the coconut, as it is sweet, but not overly sweet.

Great job! Cheesy
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AliAli009
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« Reply #12 on: January 11, 2007, 10:59:48 PM »
Koken:

I use regular 'ol non-sweetened coconut, or I use sweetened coconut (but I cut down the sugar to 1/2 a cup then).

I also use a 1/4 cup of vegan margarine spread and a 1/4 cup of applesauce when I am in diet mode.

Substituting applesauce for all of the margarine isn't bad either, but don'e expect it to be so rich then.

Good luck! Grin

I hope my info was helpful.
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veganlily
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« Reply #13 on: February 16, 2007, 09:28:49 AM »
AMAZING!  Followed the recipe to a T, put it on while my chocolate cake was still hot, then put whole thing into fridge to set.  Worked out really well, stuck well, looked pretty and tasted amazing.
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Koken
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« Reply #14 on: March 05, 2007, 10:06:07 PM »
I want to ask if I can use dessicated coconut or i need to use fresh
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