Coconut Pecan Frosting just might be the star of the show when it comes to German Chocolate Cake. This irresistible frosting is packed full of coconut and pecans in buttery caramel base. If you have never made German Chocolate Cake Frosting from scratch, you are in for a treat.
Coconut Pecan Frosting
Growing up I was never a big fan of German Chocolate Cake, primarily because the store-bought canned German Chocolate Cake Frosting left a lot to be desired. Well it turns out that homemade Coconut Pecan Frosting is like an entirely different food all-together.
This incredible frosting is now one of my all time favorites, and I can’t wait for you to try it! While this frosting is intended to top a cake, you might just find yourself eating it straight from the spoon! Spoonfuls aside, it’s perfect for both my Baker’s German Chocolate Cake and my German Chocolate Cupcakes. It’s also divine slathered over a pan of brownies.
How To Make German Chocolate Cake Frosting
While the taste is spectacular, the steps to making this frosting are simple. Here’s what you’ll need, and how you’ll make this easy icing recipe. What’s shared here is for discussion purposes, the printable recipe card, with exact amounts and discussions, is found at the bottom of this post.
Coconut Pecan Frosting Ingredients
- Egg Yolks: Make sure you are using large eggs. While you can separate yolks by hand, some people like a little help. I recommend this egg yolk separator.
- Evaporated Milk: Take note that you want EVAPORATED milk, not sweetened condensed milk.
- Vanilla Extract: Pure vanilla extract is always the way to go.
- Sugar: Just your run of the mill, granulated white sugar.
- Butter: While some people might use margarine, I do not recommend it. Stick with butter, your tastebuds will thank you.
- Chopped Pecans: These can be salted or un-salted. I love a sweet and salty combo, thus go with salted.
- Sweetened Coconut Flakes: Go with a sweetened coconut flake here. That is how I have always made this recipe, and I can’t speak to the result with unsweetened coconut flakes.
Steps To Make German Chocolate Frosting
- Start by whisking together egg yolks, evaporated milk and vanilla in a large saucepan until well blended.
- Next, add sugar and butter and cook until thickened and golden brown. Remove from heat.
- Finally, add in coconut flakes and pecans. Mix well and allow to cool prior to spreading.
I hope that your family enjoys this incredible coconut pecan frosting as much as mine does. If you find yourself eating it by the spoonful, there’s no shame, we’ve all been there.
If you love these flavors, you’ll want to try my Pecan Pie Brownies as well!
Coconut Pecan Frosting
Ingredients
- 4 large egg yolks
- 1 12oz can evaporated milk
- 1 1/2 tsp. pure vanilla extract
- 1 1/2 cups granulated sugar
- 3/4 cup butter
- 2 cups sweetened coconut flakes
- 1 1/2 cups chopped pecans
Instructions
- Beat egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.
- Add coconut and nuts; mix well.
- Cool to desired consistency prior to frosting.
Nutrition
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
April says
I just now made a sugar free version of this and it turned out great. I used 1c of Splenda and 1/2c of truvia brown sugar. Thank you for this recipe
Josephine Stark says
Try adding a little cornstarch for thickening
Kristin says
What a great recipe quick and SOOOOO delicious. Just decadent!!! ❤❤
Kim says
Can this be frozen
Christi Johnstone says
Probably, but I’ve never tried to say for certain. That said, I find most things can be frozen.
Rubi E Meyer says
Perfect! U could eat just this frosting as a dessert without the cake!
Linda says
Help!making now …just realized the evaporated milk is 2% ugh! Not thickening….keep cooking ??
Christi Johnstone says
Yes, just cook until thickened.
L DeSalvio says
Perfect at 12 minutes. Rich and creamy! Plenty of frosting for a 3 layer cake.
Anonymous says
So easy to make! Taste better than the store bought!
Julie says
I have the same question. When do you start timing the 12 minutes? When you add butter or when it is melted?
Christi Johnstone says
You’ll start it after everything is melted, combined and the mixture is up to temperature.
Toni says
Is it cook 12 minutes from adding the sugar and butter, or when the butter is melted, or from a boil? Or is it cook until it’s golden brown? I cooked it until it was golden brown (like your image) and when I added the coconut and pecans, it sized in me. While it tastes good it’s useless. That was an expensive experiment.
Christi Johnstone says
Beat egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.
I would double check your measurements. This really shouldn’t seize. I’m also thinking your medium on your stove could run high, or the pan might be thinner and not conduct heat as evenly. This is a recipe as old as time, so it usually turns out great.