Coconut Pecan Cajeta Frosting (for German Chocolate Cake)

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 10
• 2 cups whole milk
• 1 3/4 cups unsweetened coconut milk
• 1 cup buttermilk
• 3/4 cup granulated sugar, plus
• 1 tablespoon granulated sugar
• 1/4 cup water
• 1/2 vanilla beans, seeds scraped or 1 1/2 teaspoons vanilla bean paste
• 2 tablespoons light corn syrup
• 2 tablespoons very cold unsalted butter, cut into small pieces
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon fine sea salt
• 2 teaspoons coconut rum
• 1 1/4 cups toasted coarsely chopped pecans
• 1 1/4 cups sweetened coconut

Recipe

• 1 bring the milk, coconut milk and buttermilk to a simmer over low heat in a small saucepan. keep warm while you prepare the caramel.
• 2 combine the sugar and water in a medium saucepan over high heat and cook (do not stir) until it becomes a deep amber brown color. slowly whisk in the warm milk mixture and continue whisking until smooth; add the vanilla seeds and corn syrup. bring to a boil, reduce the heat to medium and cook, stirring occasionally with a wooden spoon, until the sauce is reduced by half and is the consistency of a caramel sauce, about 55 minutes.
• 3 once the sauce is reduced, remove from the heat and whisk in the cold better, vanilla extract, salt and rum and whisk until combined. transfer the sauce to a medium bowl and stir in the pecans and coconut. let the frosting cool to room temperature, stirring occasionally before frosting the cake.