German Chocolate Cake Topping

Use this topping on Chocolate Cake to make this traditional German specialty.

Instead of adding a topping to the cake before baking (as the recipe states), bake the cake plain and add this frosting after the cake has cooled a bit. This is DELICIOUS on the chocolate cake, and a fine confection in it's own right.

makes one 8" layer

1/2 cup cream
1/2 cup date sugar, OR unrefined cane sugar (such as Sucanat or Rapadura), OR rice syrup
1 egg yolk
1/4 cup butter
1/2 teaspoon vanilla
2/3 cup unsweetened flaked coconut
1/2 cup chopped pecans

1. In a medium saucepan, whisk the egg yolk into the cream.
2. Stir in sweetener and vanilla, and add the lump of butter.
3. Cook over medium heat until the butter melts and the mixture thickens, stirring constantly with a wooden spoon, about 8-12 minutes.
4. Remove from heat, add coconut and pecans, and beat with the wooden spoon until frosting is of spreading consistency. Do not taste until it has cooled a bit, as the sweetener is very hot.
5. Spread on the top of the chocolate cake.
6. Serve warm or cool.