Thursday, April 14, 2011

German Chocolate Frosting

I have always loved german chocolate cake frosting and it is surprising that it only just came to me that it could be a great primal recipe. This is an amazingly moist topping for the chocolate microwave cake, or you could just eat it with a spoon...

German Chocolate Frosting
6 oz bag of pecans, toasted
2 1/2 cups shredded coconut (unsweetened, of course)
2 tbs brewed coffee
1/2 cup xylitol
1/2 can coconut milk/cream (full fat)

Brown the butter/lard in a sauce pan as best you can- we are just going for a little color here. Add the coffee, xylitol and vanilla extract very slowly with the butter/lard off the heat and whisk until it is all completely dissolved. In my coconut milk cans, the thick cream separates from the thinner liquid. Mix the thick half into the heated sauce until it is also completely blended.
Put the pecans on a baking sheet in the oven heated to about 375 or so. They will be done in about 7-10 minutes. The toasting process just brings out the oils and flavor in the nuts and makes them more brittle, but they don't really have to change color or crisp up. When the are done, use a food-processor to chop them until there are no large chunks.
In a mixing bowl combine the pecans and the shredded coconut. Pour the caramel-like concoction into the mixing bowl and stir everything until you have a sticky mess. That is your frosting! Tastes great on a warm micro-cake!

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