German Chocolate
- 20m Prep Time
- 15m Cook Time
- 35m Ready In
These doughnuts are topped with a rich, nutty coconut-pecan frosting inspired by German chocolate cake.
Ingredients
- 1 Chocolate Cake dough
- 118 ml evaporated milk
- 118 ml superfine sugar
- 1 egg yolk beaten with 1 teaspoon water
- 59.1 ml unsalted butter
- 118 ml chopped pecans
- 118 ml unsweetened flaked coconut
- 4.93 ml vanilla extract
Nutrition (per serving, estimated)
Estimated based off 7 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 495 mg
- Iron: 4.41 mg
- Magnesium: 134 mg
- Phosphorus: 686 mg
- Potassium: 904 mg
- Zinc: 4.6 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 Chocolate Cake dough
- 118 ml evaporated milk
- 118 ml superfine sugar
- 59.1 ml unsalted butter
- 118 ml chopped pecans
- 118 ml unsweetened flaked coconut
- 4.93 ml vanilla extract
Prepare
- 1 egg yolk, beaten with 1 teaspoon water
Let's Cook
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Step 1.
Prepare the Chocolate Cake dough as directed, shape into doughnuts, and fry or bake according to the recipe. Let the doughnuts cool completely on a wire rack before frosting.
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Step 2.
In a heavy-bottomed pot over medium heat, combine ½ cup evaporated milk, ½ cup superfine sugar, 1 beaten egg yolk (mixed with 1 teaspoon water), and ¼ cup unsalted butter. Stir constantly with a wooden spoon or heatproof spatula until the mixture thickens, about 12 minutes. The frosting should coat the back of the spoon and look like a thick custard.
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Step 3.
Remove the pot from the heat and immediately stir in ½ cup chopped pecans, ½ cup unsweetened flaked coconut, and 1 teaspoon vanilla extract. Continue stirring until the frosting cools slightly and thickens further, about 2–3 minutes.
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Step 4.
While the frosting is still warm but spreadable, spoon about 1 tablespoon of the frosting onto the top of each cooled doughnut. Spread gently with the back of the spoon to cover the surface. Let the frosting set for a few minutes before serving.