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Coconut-Pecan Filling

This filling is used to make the Inside-Out German Chocolate Cake.

  • Yield: Makes about 2 cups, enough for one 9-inch Torte
Coconut-Pecan Filling

Source: Martha Stewart Living, January 2002


  • 1 fourteen-ounce sweetened condensed milk
  • 10 tablespoons (1 1/4 stick) unsalted butter
  • 1 teaspoon pure vanilla extract
  • 4 large egg yolks
  • 2 cups shredded sweetened coconut
  • 1 1/2 cups finely chopped pecans


  1. Place milk, butter, and vanilla in a medium saucepan, and cook over medium-low heat, stirring occasionally, until melted and combined.

  2. Whisk egg yolks in a medium bowl, and, whisking constantly, add some of the hot milk mixture to the egg yolks until combined. Whisk the mixture back into the saucepan, and cook, stirring constantly with a wooden spoon, until the mixture thickens slightly, about 5 minutes.

  3. Remove from heat, and stir in coconut and pecans. Cool completely, and refrigerate in an airtight container until ready to use, up to 2 days.

Reviews (1)

  • delao 13 Jan, 2008

    WONDERFUL!! Good enough to eat by itself. I made this with the Inside out GCC and now double the recipe for generous icing. Very, very good.

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