So, the best part is, you don't have to make a German chocolate cake to enjoy this sundae. But you do have to procure some coconut ice cream to experience this. I highly suggest making the coconut ice cream we made a couple of days ago, it's so good and easy to throw together.
Anyway, I was flipping through food magazines yesterday and I saw this recipe in Food and Wine. I kind of stopped in my tracks, trying to remember when I last enjoyed a piece of German Chocolate Cake? I really couldn't recall. And that means...it has been too long. I need to get myself to a roadside diner pronto, so I can order one of those ginourmous 7-layer slices. Sounds like bliss to me.
Back to the story...so I saw this recipe and that it called for coconut ice cream, which I happened to have in the freezer. I've made it three times already because it is just so easy and so good. And mysteriously keeps disappearing. Just make it already, you won't be sorry.
I happened to have all the ingredients for this little recipe in the house, so Sunday dessert was a done deal. It's really good and really does have all the flavor complexity of a German Chocolate Cake. This will be served again at my house!
German Chocolate Cake Sundae
- 1 cup (2 ounces) sweetened coconut
- 3/4 cup (2 ounces) pecan halves
- 1 cup granulated sugar
- 2 Tablespoons light corn syrup
- 3/4 cup heavy cream
- 1 teaspoon pure vanilla extract
- pinch of sea salt
- 2 pints coconut ice cream (link to my recipe is above)
- 1 cup coarsely crumbled chocolate wafer cookies
- Toast coconut and pecans in a 350 degree F oven. Coconut will take less time than the pecans. Only toast coconut until edges are brown and the pecans are fragrant. Watch them very carefully. Burnt = Bitter. Let cool.
- In a large saucepan, combine sugar with corn syrup and 2 Tablespoons of water, bring to a boil, stirring to dissolve the sugar. Wash down the sides of of the pan with a wet pastry brush (this will prevent the sides of the pan from burning and the sugar will wash right down).
- Cook the syrup over moderately high heat without stirring until a deep amber caramel forms, about 5 minutes. Remove from the heat and carefully add the cream. When the bubbles subside, stir to combine. Add the vanilla and salt and let cool slightly. Stir in the toasted pecans and all but 1/4 cup of the toasted coconut.
- Scoop the ice cream into 6 glasses and sprinkle with half of the cookie crumbs. Top with warm caramel sauce and the remaining cookie crumbs and coconut.
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