Moist and Delicious Carrot Cake Recipe Review

Not all carrot cakes are created equal!

Many times I have heard people say they did not like carrot cake.  They tried a layered carrot cake from a grocery store or in a coffee shop that, while beautifully decorated, tasted dry and yucky.  Let me encourage all of you to try again, but make the cake yourself.  This recipe will change your opinion of carrot cake and totally rock your world of desserts.  You will never think of carrot cake the same way again.  

For many years, I have been making this carrot cake recipe.  Everyone loves it.  Even I, who normally hate nuts in anything, love this cake and the nuts don't bother me one bit.  Of course, I chop them up very fine with my nut chopper.  Therefore, we get the nut flavor without having to contend with chomping or choking on larger nuts. 

As for the "dry cake" issue, this single layer carrot cake is quite moist and delicious.  Plus, it has a glaze icing that soaks into the cake, as well as a cream cheese frosting.  We like to heat each individual slice in the microwave for 20 seconds before serving so the cream cheese icing melts slightly.  If it has been refrigerated for more than a day, the microwave heating takes about 5 seconds longer.  

 

Moist Carrot Cake Recipe 

This cake recipe takes longer to make than most cake recipes that I bake, but it is worth it!  The cake is baked, of course, but the glaze icing is cooked on the stove top.  The cream cheese frosting is spread on top of the cake after it is refrigerated for 2 hours or more.  So, it isn't quick, but as I said, it is well worth the extra time and attention.

One big tip I like to share, when using a hand mixer, I set my mixing bowl in my kitchen sink to eliminate the splatter across my counter tops.  It definitely makes for a faster clean-up.

 

Ingredients:

• 2 cups & 4 Tablespoons Swans Down Cake Flour (or all purpose flour: 2 cups)
• 1 Tablespoon baking soda
• 2 cups sugar
• 1 Tablespoon cinnamon
• ¼ teaspoon salt
• ¾ cup canola oil (plus more for pan)
• ¾ cup buttermilk 
• 3 large eggs  
• 2 teaspoons vanilla extract
• 1 (8-ounce) can crushed pineapple, drained  
• 1 cup shredded coconut (I use Angel Flake shredded coconut)
• 1 cup finely chopped pecan pieces
• 2 cups grated carrots (4-6 carrots needed)
_____
• Ingredients for the Cake syrup (made separately - see recipe below)
  ½ cup buttermilk
  1½ sticks Unsalted butter  (6 ounces)
  1 cup sugar
  1 teaspoon vanilla extract
• Ingredients for the Cream cheese frosting (made separately - see recipe below)
  8 oz cream cheese
  1½ sticks Unsalted butter 
  2 cups confectioners sugar

 

Directions

 

1. Set out 1 1/2 sticks unsalted butter to heat to room temperature even though it won't be needed until you make the syrup recipe
 
2.  Generously grease a 9x13-inch cake pan 
3.  Preheat oven to 325°  (Convection Bake 300°) 
4.  Grate Carrots & Chop pecans
5.  Combine cake flour, baking soda, sugar, salt and cinnamon in a large mixing bowl & stir together 
6.  In a separate bowl & using a mixer, mix canola oil, buttermilk, eggs, vanilla extract, crushed pineapple, shredded coconut, chopped pecans and grated carrots
7.  Combine the wet ingredients with the flour mixture, mixing well 
8.  Pour batter into oiled pan 
9.  Bake approximately 40 minutes, until a toothpick inserted in the center comes out clean  

_________ 

Start the syrup recipe (see below) 10 minutes BEFORE cake is out of oven so it will be ready when the cake is removed from the oven

 

Cake Syrup Recipe

• 1 cup sugar 
• ½ cup buttermilk 
• 1½ sticks unsalted butter, room temperature 
• 1 teaspoon vanilla extract 

Using a medium saucepan over medium-high heat, combine ingredients. Cook, stirring occasionally, until sugar is dissolved. – Takes about 5 min. in my *Magnalite pan

1. While the cake is still hot, poke holes all over the top with a large fork
2. Pour the cake syrup over the top, allowing cake to soak up the syrup.  Use a spoon if needed to redistribute the syrup that gathers at the sides 
3. Refrigerate cake until completely cool (minimum of 2 hrs)
4. Set out 1½  sticks unsalted butter & Cream Cheese to heat to room temperature for frosting recipe below  

 

Cream Cheese Frosting Recipe

• 1½ sticks unsalted butter, room temperature 
• 8 ounces cream cheese, room temperature 
• 2 cups confectioners sugar 

Combine ingredients - Using an electric mixer on medium speed, mix until smooth and free of lumps.  

Then frost the cooled cake

 

In the directions above, I mentioned using my *Magnalite pan to cook the syrup.  Wagnerware Sidney Magnalite (produced in the 1930's and only available through secondary markets like eBay or antique stores) is my preferred pan for cooking candy & glazes.  It is heavy and has superior heat conductivity.  Current day Magnalite is not the same as the Wagnerware Magnalite of the past that was made in Sidney, Ohio.  While I highly recommend Wagnerware Magnalite, any heavy stainless steel saucepan should work fine to make this simple glaze.  

 

 

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Carrot Cake Recipe Written by:

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Easy Apple Cake Recipe

When we received a bushel of Honeycrisp apples for Christmas, I immediately thought of the apple cake recipe that my mother-in-law gave me many years ago. 

I've often made this cake during the holidays because we have so many out of town guests. Our family members come in from all across the United States, which means they hail from different time zones. Therefore, we have early risers who quietly start their mornings so others who are still sleeping can rest uninterrupted.

With the various sleep habits, we are not going to find a great time to have breakfast together. The apple cake is perfect for me to make in advance and have available for whatever time of the day our guests need breakfast. 

This apple cake is similar to a pineapple upside down cake.  The fruit goes on the bottom of the prepared pan which means it is on the top of the cake when it is turned out of the pan.

The cake does not need to be refrigerated, which is another plus for making this delicious cake and leaving it out for breakfast, or throughout the day as a snack. 

 

Apple Cake Recipe

To begin, set out the butter to soften.  Also, wash, core and thinly slice apples.  Each apple will be cut into sixteenths.

Ingredients  

• 3 large eggs 
• 2 cups sugar 
• ½ cup vegetable oil 
• ½ cup softened butter 
• 1 tsp. baking soda 
• 2 cups flour (I use 2-1/4 cups Swans Down cake flour) 
• 2 tsp. ground cinnamon 
• 1 tsp. vanilla extract 
• 1 cup walnut pieces (if desired) 
• 4-6 large Granny Smith or Honeycrisp apples, cored and sliced  

​

Directions 

1. Preheat oven to 350 F 
2. Generously butter a 9 x 13 x 2 inch baking dish 
3. Combine all of the dry ingredients and set aside  (cake flour, baking soda, ground cinnamon) 
4. In a large mixing bowl, beat the eggs with an electric mixer until frothy. Gradually add the sugar, oil and butter (a little of each at a time). Beat until sugar has dissolved. 
5. Stir in the vanilla (with the mixer on low speed is fine) 
6. Add dry ingredients mixture to the egg mixture along with the walnuts (with the mixer on low speed is fine) 
7. Spread the apples over the bottom of the prepared baking pan and drizzle with a few pinches of sugar 
8. Pour the batter over them, smoothing to cover all the apples 

Bake for 1 hour 

Set aside to cool to room temperature. Turn upside down on serving plate. I use my cutting board as the serving tray for this cake. Not only is it the right size, but a knife will not harm it.

 PrepWorks Dishwasher Safe Apple Slicer and Corer – 16-Slice Thin Apple Cutter with Safety CoverCheck Price Swans Down, Cake Flour, 32oz Box - Pack of 6Check Price Thirteen Chefs Large Acrylic Cutting Board, 16x10 Inch with Rubber Feet, Clear - Dishwasher SafeCheck Price

 

If you happen to be the recipient of a bushel of apples, you may also wish to check out my Apple Cobbler recipe or my Chocolate Covered Apples.  They are both delicious! 

 Easy Apple Cobbler Recipe Chocolate Dipped or Covered Apples

 

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Easy No-Bake Strawberry Shortcake Recipe Review

This is my favorite easy strawberry shortcake recipe. To call it a recipe is a bit of an exaggeration because it is really more of a compilation of ingredients stacked to create a lovely dessert presentation.  

Strawberry shortcake is a great dessert to enjoy during the holidays.  It is festively pretty and requires very little time to prepare.

It is also a fast, no-bake dessert to create on long, hot summer days.  There is no need to hassle with long complicated recipes when all you really want to do is spend your time outside enjoying the weather, family and friends.  Plus, you don't have to heat up the kitchen by turning on the oven to bake a tasty dessert.  Simply purchase vanilla dessert shells from your grocery store bakery when you purchase your strawberries.   I also buy a can of whipped cream topping.

Below are the instructions for compiling individual strawberry shortcakes that takes little effort to make.  Adults and kids alike, love this easy version of strawberry shortcake. 

 

Strawberry Shortcake Ingredients

• 2 Pints Ripe Strawberries - Sliced
• 2 Tablespoons Sugar  (reduce the sugar if you use less strawberries)
• Vanilla Sponge Dessert Shells 
• Whipped Creme Topping 

Directions 

Step 1: Place the strawberries into a glass bowl and sprinkle with sugar. 

Step 2: Stir together with a fork.

Step 3: Cover and refrigerate 30 minutes to 1 hour allowing the sugar to draw the water from the strawberries and create a watery syrup.

Step 4: Place each dessert shell/cup onto a plate.

Step 5: Evenly divide the strawberries and their juice among the shortcake cups. 

Step 6: Top with whipped cream & serve. 

 

 Dallas Distribution Vanilla Sponge Dessert Cups – 6 Count Soft Shells For Filling Check Price Reddi-wip Original Whipped Topping Made with Real Cream, 13 oz. Spray CanCheck Price

 

 

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How to Decorate Snowman Cupcakes Reviewed

I always enjoy making special treats during the holidays. These little Snowman cupcakes are perfect for Christmas, or really any winter celebration. 

The snowman cupcakes are pretty easy, and definitely a whole lot of fun, to decorate. You could even let the kids decorate them! 

Lots of family fun with these little guys!

I originally saw a picture of some snowman cupcakes in the Holiday Cupcakes book featured below. I thought they were adorable and when challenged, I couldn't resist making them. However, let me warn you now, I never do anything strictly by the instructions. I have made several changes to the original decorating directions in the book.

My family loves Coconut cake, but if you have a guest who can not eat coconut, I have included an alternative for them too.   

Snowman Cupcakes Couple

How to Begin Your Snowman Cupcakes 

Since this article is about decorating the cupcakes, we are going to start with the cupcakes already baked, cooled and ready for decorating.

One note about cooking your cupcakes, remember the miniature cupcakes for the face only require about 8 min. to bake. Use a toothpick to determine exact length of baking time. When a toothpick poked in the center of the cupcake comes out clean, the cupcake is ready. 

 

Tip for Baking White Cupcakes

When I am baking white cupcakes, I only use the egg whites and discard the yokes. This keeps the cupcake a purer white color. If your recipe calls for 3 whole eggs, use 4 egg whites instead. 

 

Ingredients Needed for Snowman Cupcakes

• Large Cupcakes ~ White
• White Miniature Cupcakes
• White Frosting
• Coconut ~ I used Angel Flake packaged Coconut
• Coconut Milk from a Coconut (See Directions Below)
• Candy for Decoration
• *Chocolate Wafer Cookies for the Hat
• *Melting Chocolate for Top Hat Assembly (I use Make 'n Mold Candy Wafers)
• Ribbon for Scarf
• Toothpicks
• * See Candy and Cookie suggestions under Step by Step Decorating Photos

 

Draining the Coconut ~ Step 1 

Draining the milk from a coconut is easy with the right tools.

Simply use a sterilized Phillips-head screwdriver and a hammer or mallet. Place the screwdriver on the eye of the coconut and hammer through the shell and the fruit to the milk. You will feel the point where you have broken through to the milk. The screwdriver will move easily at that point. 

How to Drain the Milk from a Coconut

Usually, I sit flat on the concrete walk or floor with the coconut between my knees and hammer the holes. However, this morning my dad came over and preformed this task so I could take pictures for you.

You will need to puncture at least two of the three eyes of the coconut.

Turn the coconut upside down over a coffee cup and let it drain. There will be some coconut shell residue that settles in the bottom of the coffee cup. Simply spoon it or strain it out leaving the milk free of debris.

Father of Sylvestermouse Demonstrates How to Puncture the Holes in a Coconut

 

Step by Step Instructions ~ Preparing the Baked Cupcake for Decoration

Step 1: Drain milk from real coconut

Step 2: In a mixing bowl, pour coconut milk on Angel Flake coconut and stir together.* (I actually use my hands to mix together)

Step 3: Frost baked white cupcakes with white frosting.

Step 4: Cover each iced cupcake with prepared coconut and gently press the coconut into the frosting with the palm of your hand. You will want the coconut to be pressed firmly into place when you decorate.

Step 5: At this point, I like to refrigerate the cupcakes for at least 1 hr. before I decorate them. This is not necessary, but it gives me a needed break in the process and allows everything to set before I start playing with it.

 

*If you ask me why I add coconut milk to my Angel Flake coconut, my only answer would be because my mother and my grandmother before her, did it that way and their coconut cakes are exceptional!

 Baker's, Angel Flake Coconut Sweetened, 7 OuncesCheck Price

 

Step by Step Instructions ~ Assembling and Decorating Snowman Cupcakes 

Decorate the Snowman's Face and Body While He is Laying on His Back

Step 1: Join 1 large cupcake to one small cupcake with a toothpick by gently inserting the toothpick into each cupcake.*

Step 2: Tie ribbon around the neck of the snowman

Step 3: Add Eyes, Nose and Mouth. You will need to press the candy pieces into the actual frosting. I cleared the area of coconut to be able to set the mouth in place.

Step 4: Add Buttons down the Body

Step 5: Make Hat, if desired. I made the top hat by adhering the bite size piece of licorice on the York mint with melting chocolate.

Step 6: Set Snowman up and set his hat on his head. You will need to use melting chocolate or half of a toothpick to attach the hat to his head.

*Toothpicks are not always easy to stick through the cupcake liners. I used an embroidery needle to stick through the paper and start the hole for the toothpick.

Displaying Snowman Cupcakes 

When you display Snowman Cupcakes, you will want to use extra coconut around their base, as pictured, to give them stability. 

Eyes: Candy Buttons ~ Nose: Candy Corn ~ Mouth: Sour Cherries Candy ~ Buttons: Mini Choc. Chips ~ Hat: Nonpareil

Eyes and Nose: Mini M&M's ~ Mouth: Sour Cherries Candy ~ Buttons: Mini M&M's ~ Top Hat: York Peppermint Pattie & Licorice

Eyes: Mini M&M's ~ Nose: Orange Slice ~ Mouth: Sour Cherries Candy ~ Buttons: Mini M&M ~ Top Hat: Oreo Cookie & Licorice

 

Candy Selection Suggestions for Face and Buttons

M&M's Candy ~ Regular Size or Mini Size

Mini Chocolate Chips

Candy Corn

Candy Buttons (I found these at Cracker Barrel Restaurant)

Orange Slices Candy

Sour Cherries Candy

Fruit Gems Candy

 Jelly Belly Sunkist® Fruit GemsCheck Price Candy Buttons Strips, Rainbow Buttons on PaperCheck Price M&M'S Minis Milk Chocolate Candy, Sharing Size 9.4 oz BagCheck Price

 

Suggestions for the Snowman's Hat 

Oreo Cookies (Halves ~ You will only want the cookie wafer part) 

York Peppermint Patties 

Chocolate Nonpareils 

Black Licorice (Bite size or cut into bite size) 

 YORK THiNS Dark Chocolate Peppermint PattiesCheck Price Nonpareils Dark Chocolate Candy nonpariels 1 poundCheck Price

 

For Individuals Who Can Not Eat Coconut

Simply Leave the Coconut Off and Decorate the Snowman Cupcake

 

Foil Cupcake Baking Cups 

When I am decorating cupcakes, I prefer to use Foil Cupcake Baking Cups. They come with the white liner cup that you normally see sold separately. I bake the cupcakes in both cups. You do not want to separate the two cups until you have finished decorating the cupcake.

The foil cups gives me stability while I decorate. When I am ready to display or serve the cupcakes, I simply remove the outer foil cup.

 Reynolds Foil Cupcake Liners, 32 Count (Pack of 24) (768 Total)Check Price

 

From Boo Boo to Woo-hoo!

This was my first snowman cupcake of the day. I tried to decorate him while he was standing up. He fell over and the small cupcake broke in half.

I felt so sorry for this brave little snowman, that I scraped off his frosting, set the small cupcake on top of the large cupcake. I frosted him again and re-decorated him. I then placed him in the refrigerator.

When my son came home and saw him, he laughed and declared that he looked like a melting snowman. Then he said, "well, actually, he is my favorite!"

So, I share my "boo boo" turned "woo-hoo" with you.

So, what do you think.  Is the little repaired snowman, oh so cute or still a flop?

 

My Inspiration - Even though I didn't follow the directions in the book

 Holiday CupcakesCheck Price

 

ALL PHOTOS ARE THE EXCLUSIVE PROPERTY OF SYLVESTERMOUSE 

This recipe article was originally published by me in 2010 on a different site that no longer exists. 

© 2010 Cynthia Sylvestermouse 

 

 

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Delectable Blueberry Muffin Recipe

In my opinion, there is not anything better than a homemade blueberry muffin with a cup of fresh black coffee for breakfast in the morning. 

This blueberry muffin recipe is very easy, plus the ingredients are common staples in a kitchen, except the blueberries.  Anything homemade takes time, but these muffins can be made in less than an hour.

Whether you are entertaining guests, or simply your own family, these muffins are always a welcome treat.  

While they are fabulous right out of the oven (once cooled for a few minutes, of course), they can also be made ahead of time and stored in an airtight container for a few days.  If you plan to serve them within a day or so, they can be left out at room temperature.  However, beyond that, they should be refrigerated.  

We have never had to refrigerate our muffins.  They tend to "disappear" the first day.

 

 

Blueberry Muffin Recipe
Sylvestermouse on ReviewThisReviews.com 

 

Prep Time	Cook Time	Ready In	Yields
20 min.	20-25 min.	45 min.	18 servings

Ingredients 

• 2 cups fresh blueberries  
• 1¼ cups of sugar (plus extra for sprinkling tops)
  
• 1/2 cup butter, softened  (extra for brushing tops)
• 2 large eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
  
• 1/2 teaspoon salt
  
• 1/2 cup milk

 

Directions

1. Preheat the oven to 375° 
2. Grease non-stick muffin tins with Crisco shortening
3. In a large mixing bowl, cream butter and sugar together. 
4. Beat in one egg at a time (adding a total of 2 eggs)
   
5. In a separate bowl, combine the flour, baking powder and salt
6. Gradually mix flour mixture into butter mixture alternating with milk & beating well after each addition.  
7. Fold in Blueberries with a spatula (do not use the mixer & beaters here)
8. Spoon batter into greased muffin tins, approximately 2/3 full 
9. Sprinkle tops with sugar
10. Bake at 375° for 20-25 minutes, until a toothpick inserted in the center comes out clean
11. As soon as the muffins are out of the oven, use a small silicone pastry brush to brush muffins with melted butter, then put them back in the oven for 2 minutes 
12. Let Cool for 5 minutes, remove from muffin tins & serve
    

 Pastry Brush, Basting Brush,Basting Brush for Cooking,Heat Resistant Silicone BrushCheck Price

 

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Delectable Blueberry Muffin Recipe Reviewed Written by:

© 2025 Cynthia Sylvestermouse
 

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Two-Bite Cupcakes - Book Review

 The cupcakes may be small, but in Two-Bite Cupcakes by Viola Goren, they pack a big punch of flavor and creativity. This cookbook is dedicated entirely to the art of making bite-sized cupcakes.

Every summer, our granddaughters spend a week at our house before school starts. We always enjoy planning fun activities during the week. This year, our youngest granddaughter, Guiliana, brought her Two-Bite Cupcakes book with her. The book is filled with over 50 recipes for delicious bite-sized cupcakes, ranging from classics to imaginative creations.

Guiliana found the recipe on page 24 that she wanted to bake, Strawberry Surprise Cupcakes. So, Fran and Guiliana got busy making these for all of us to enjoy.

Now, for the strawberry surprise. Add half of the batter to the cupcake tin, and then add a teaspoon of strawberry jam. Finish adding the batter and bake. Now you have strawberry-filled cupcakes.

Here are the finished cupcakes, ready to enjoy. I have to say they didn't last long, and were delicious.

The photos in the book are bright and inviting, and make you want to head straight to the kitchen. The directions are clear and suitable for beginners and more experienced bakers.

Two-Bite Cupcakes by Viola Goren is a delightful addition to any baker's kitchen. These treats are perfect for parties, entertaining, or simply enjoying a sweet treat.

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You will find Two-Bite Cupcakes by Viola Goren on Amazon.

Two-Bite Cupcakes (Imagine Book)

 

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Homemade German Chocolate Cake Recipe Reviewed

German chocolate cake is a unique and delicious cake.  A German chocolate cake is often easily recognized by the way it is frosted.  Traditionally, the sides of a German chocolate cake are not frosted.  The coconut-pecan frosting is only on the top and between layers.   However, when I make this cake for our family, I elect to put the frosting between layers, on the top and sides.  We like the extra frosting.  If I made the cake for a party, I would opt for the more traditional, recognizable method and leave the frosting off the sides.  

Baking any cake from scratch does take more time to prepare than a boxed cake mix.  Plus, you need more ingredients on hand.  Those ingredients often have a short expiration date and are likely to spoil before you use the full bottle, bag or can.  This alone may be why so many people choose to make cakes with a cake mix instead of from scratch.

When you have the time and inclination, a homemade cake from scratch truly is a gift, as well as a special treat.  My homemade German chocolate cake is the most requested cake out of all of my homemade cakes.     

German Chocolate Cake Recipe
Sylvestermouse - ReviewThisReviews.com

Set out your butter to soften about an hour before you are ready to start mixing the cake together.  I would also recommend lining your cake pans with parchment paper or pre-cut cake pan liners to keep your cake from sticking to the pan. 

Because there are several parts of this recipe made in separate bowls and later combined into one large mixing bowl, I use mixing bowls with spouts for easy pouring.   

I do use my stand mixer for this cake in order to free up both hands to hold bowls and/or spatulas when adding ingredients to the batter. 
  

Ingredients

• 1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
• ½ cup water
• 4 eggs, separated
• 2 cups & 4 Tablespoons cake flour or 2 cups of all purpose flour
• 1 tsp. baking soda
• ¼ tsp. salt
• 1 cup butter, softened
• 2 cups sugar
• 1 tsp. vanilla
• 1 cup Prairie Farms Bulgarian style buttermilk or whole buttermilk

 

Directions    

Cover bottoms of 3 (9-inch) round pans with parchment or pre-cut dry wax cake liners for pans; Coat bottom & sides with Crisco shortening. 

Heat oven to 350°F   (325°F – Convection) 

1.  Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. 
2.  Separate Eggs (Egg whites in the medium glass mixing bowl)
3.  Combine flour, baking soda and salt in a separate bowl 
4.  Beat butter and sugar in large mixing bowl with mixer until light and fluffy    
5.  Add egg yolks, 1 at a time, beating well after each.    
6.  Blend in melted chocolate and vanilla with the low setting on the mixer    
7.  Add flour mixture alternately with buttermilk, beating until well blended after each addition 
8.  Beat egg whites in glass bowl with a hand mixer on high speed until stiff peaks form 
9.  Add egg whites to batter by gently stirring them in with a spatula until well blended 
10.  Pour batter into prepared cake pans     
11.  Bake 25 min. or until toothpick inserted in centers comes out clean 
12.  Immediately run small spatula around cakes in pans and cool cakes in pans 15 min. 
13.  Remove from pans to wire racks; cool completely.
14.  Be sure to remove the pan liner parchment paper from the bottom of the cake layers before frosting.   

Prepare Coconut-Pecan Filling and Frosting; spread between cake layers and onto top of cake.

 

Top with Homemade Coconut-Pecan Frosting (click here for the recipe!) 

 

 Lot of 2 Baker's 4 oz. German's Sweet Chocolate BarCheck Price Swans Down Regular Cake Flour, 32oz BoxCheck Price 100Pcs 9 IN Round Non Stick Parchment Paper for BakingCheck Price

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Homemade German Chocolate Cake Recipe Written by:

© 2025 Cynthia Sylvestermouse
 

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Coconut-Pecan Frosting Recipe for German Chocolate Cake or Cupcakes

I've been making homemade German chocolate cake for decades and it is the most requested cake for any occasion in our home, probably because they are not commonly available.  If you try to eat a store-bought German chocolate cake you would probably swear off of ever eating them again.  Store-bought does not compare to homemade!

I personally make both my cake and my frosting from scratch.  This is one cake and frosting that you are not likely to find in a box or can.  As a matter of fact, the one time I tasted coconut-pecan frosting in a can, I hated the heavy lard taste.  The word "gross" comes to mind.

Unfortunately, store bought cakes or pre-made frosting in a can will make you think you don't like German chocolate cake.  But, if you have never tried a homemade German chocolate cake, then you have never tried a real German chocolate cake.  

 

Coconut Pecan Frosting Recipe
Sylvestermouse - ReviewThisReviews.com

You actually make coconut pecan frosting by cooking it on the stove top, like candy.  The pan matters.  You need a heavy pan that will hold heat.  I still use my grandmother's 4 quart Wagner Ware Sydney-O Magnalite pan (4684-P).  Do not use a pan with non-stick coating. 

 

INGREDIENTS

• 4 egg yolks
• 1 can (12 oz.) evaporated milk (shake well before opening)
• 1½ tsp. vanilla
• 1½ cups sugar
• 3/4 cup butter
• 1 pkg. (7 oz.) Baker's Angel Flake Coconut (2-2/3 cups)
• 1½ cups chopped pecans

 

DIRECTIONS 

1) Finely chop the pecans 

2) Beat egg yolks, milk and vanilla in heavy saucepan with whisk until blended 

3) Add sugar and butter; cook on medium heat 20 - 25 min. or until thickened and golden brown, stirring constantly 

Remove from heat 

4) Add coconut and pecans.  Mix well 

Cool to spreading consistency. 

 

Click Here for the German Chocolate Cake Recipe published separately

 

 ___________

One note, please don't give up if the frosting is not perfect the first time you make it.  Like so many things in cooking, sometimes you need to make it a few times to perfect it with your cookware and stove.  

 

The Brands I Use

I prefer to stick to specific brands, unless a company changes their recipe or goes out of business.  I still use the brands that my mother and grandmother used when baking.

 

 Pet Whole Evaporated Milk, 12 ounceCheck Price McCormick Vanilla ExtractCheck Price Baker's Angel Flake Coconut Sweetened 7 OunceCheck Price Fisher Chef's Naturals Unsalted Chopped Pecans - ResealableCheck Price Prepworks by Progressive (Red)Check Price

If you want a Magnalite saucepan like mine, you will need to purchase it in an antique store or secondary market like Ebay. Current day Magnalite is not the same vintage Wagner Ware brand made in Sydney, Ohio. The current pans are made in China of a lighterweight material and is not the Magnalite I recommend. Magnalite Saucepan - 4 quart - 4684-M or 4684-P (-P or -M doesn't matter. They represent the mold used when making)

 

 

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Coconut-Pecan Frosting Recipe for German Chocolate Cake or Cupcakes Written by:

© 2025 Cynthia Sylvestermouse
 

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