This Coconut Pecan Frosting is a classic topping most famously associated with German Chocolate Cake, beloved for its rich, caramelized flavor and chewy texture. Made with evaporated milk, butter, sugar, egg yolks, and finished with sweetened shredded coconut and chopped pecans, it delivers a perfect combination of sweetness, nuttiness, and creaminess. It's a nostalgic favorite that turns any chocolate cake into a crowd-pleasing dessert. This version is cooked over medium heat to thicken before cooling to a spreadable consistency.
Ingredients
- 1 cup evaporated milk
- 1/4 lb butter
- 1 tsp vanilla extract
- 1 cup granulated sugar
- 3 egg yolks
- 1½ cups shredded coconut
- 1 cup pecans (chopped )
Instructions
Step 1: Combine Base Ingredients
- In a medium saucepan, combine evaporated milk, butter, vanilla extract, sugar, and egg yolks.
Step 2: Cook and Stir
- Cook over medium heat, stirring constantly, until the mixture thickens, about 12 minutes.
Step 3: Add Mix-ins
- Remove from heat. Stir in shredded coconut and chopped pecans.
Step 4: Cool and Use
- Beat frosting slightly, then allow to cool until thick enough to spread.
Tips
- Toast the coconut lightly before adding for deeper flavor
- Stir constantly to prevent egg curdling
- Use dark brown sugar for a richer, molasses-like note
- Add a pinch of salt to balance sweetness
- Let frosting cool slightly before spreading for best texture
- Chop pecans finely for a smoother finish
- Excellent on German chocolate cake or spice cake
- Can be made a day ahead and gently rewarmed
- Spread while warm for a glossy finish
Nutrition
Calories: 285kcalCarbohydrates: 30gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 55mgPotassium: 165mgFiber: 2gSugar: 26gVitamin A: 420IUVitamin C: 0.3mgCalcium: 95mgIron: 0.9mg
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