Coconut-Pecan Frosting
Submitted by vieve116
The classic coconut-pecan frosting for German chocolate cake, cooked on the stovetop with evaporated milk, egg yolks, butter, and vanilla. Thick, rich, and loaded with coconut and chopped pecans. Makes 4 ½ cups.
YIELD
4 1/2 cupsPREP
20 minCOOK
20 minREADY
40 minThis is THE frosting. The one that belongs on German chocolate cake, and the reason most people love that cake in the first place.
Evaporated milk, sugar, egg yolks, and butter cook together on the stovetop until the mixture thickens into a rich, caramel-colored base. Off the heat, you fold in coconut and chopped pecans, then let it cool until it’s thick enough to spread between layers and pile on top.
It’s not a buttercream. It’s not a glaze. It’s its own thing entirely: chunky, nutty, chewy, and deeply sweet with a toasty richness from the cooked egg yolks and evaporated milk.
Pro Tips
- Stir constantly over medium heat. Walk away for 30 seconds and it’ll scorch on the bottom.
- The frosting will seem thin when it comes off the heat. Be patient. It thickens significantly as it cools.
- Spread it while it’s still slightly warm for the easiest application. If it cools too much, it gets stiff and hard to work with.
- This recipe makes enough to generously fill and top a three-layer cake. For the sides, use a chocolate buttercream or leave them bare for the classic look.
Ingredients
Directions
Combine all ingredients in saucepan except coconut and pecans.
Cook and stir over medium heat until thickened.
Remove from heat.
Stir in coconut and pecans.
Cool until thick enough to spread.
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