Coconut-Pecan Filling

Makes about 2 cups, enough for one 9-inch Torte

Use this filling to make our Inside-Out German Chocolate Torte.


  • 1 fourteen-ounce can sweetened condensed milk

  • 10 tablespoons (1 ¼ stick) unsalted butter

  • 1 teaspoon pure vanilla extract

  • 4 large egg yolks

  • 2 cups shredded sweetened coconut

  • 1 ½ 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.

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