German Chocolate Icing Recipe (Coconut Pecan Frosting)
This Coconut Pecan Frosting is a rich and decadent stovetop frosting made with eggs, pecans, butter, sugar, coconut, and evaporated milk used on German Chocolate Cake.
Coconut Pecan Frosting for German Chocolate Cake
This Coconut Pecan Frosting is the perfect topping for my all-time favorite German Chocolate Cake Recipe. And if you already love this classic dessert, Homemade German Chocolate Cake Frosting will make you love it even more!
Also known as Coconut Pecan Frosting, this creamy cake topping can be made right on your stovetop. When you see how easy it is to make, you’ll definitely want to swap it out for the canned stuff!
What is German Chocolate Cake?
Originally known as German’s Chocolate Cake, it was made with German’s Sweet Chocolate which was developed by Samuel German in the mid 1800s. A classic version of the cake is made with moist chocolate cake layers and a rich German Chocolate buttercream then topped with this Coconut Pecan Frosting.
Coconut Pecan Frosting Recipe Ingredients
This Coconut Pecan Frosting Recipe is made with evaporated milk, egg yolks, vanilla, chopped pecans, sugar, butter, and shredded coconut.
How To Make Coconut Pecan Frosting
To make the frosting, begin by simply heating the milk, sugar, egg yolks, butter, and vanilla in a saucepan. Cook over medium heat, stirring constantly until the mixture thickens.
Remove the mixture from heat and add in the coconut and pecans. Use a hand mixer to beat the frosting until cool and of spreading consistency.
Use as a topping on German Chocolate Cake or another dessert as desired.
This German Chocolate Icing Recipe Is Truly Delicious
Coconut Pecan Frosting is so delicious on so many levels. The texture is thick, sticky, and the mix-ins add a bit of craveable crunch. And don’t get me started on the flavors — mellow vanilla, nutty pecans, and sweet coconut are so delicious together.
This frosting even has a caramel-y taste that fans of the stuff will really love! Needless to say, this German Chocolate Cake Frosting Recipe and a moist chocolate cake is one heck of a pairing!
Storing Coconut Pecan Frosting
This frosting will stay fresh for up to 1 week in the refrigerator. Since this frosting thickens as it cools, you may find that it is hard to spread straight from the fridge. You’ll likely want to microwave it for 30 to 60 seconds to soften it back up for use.
Does Homemade German Chocolate Frosting Need To Be Refrigerated?
Technically, no. However, it will stay fresher much longer if refrigerated. My rule with this frosting is that if I’m not using it right away, it goes in the fridge. If I’m using it immediately on a cake, the cake goes in an airtight container at room temperature where it can be stored for up to 4 days. This is mostly because I don’t like the texture of chilled cake. So it really comes down to personal preference.
How To Use This German Chocolate Cake Frosting Recipe
While cakes and cupcakes might be the most obvious option. It also makes a great filling for whoopie pies or even as a topping for German Chocolate Cookies.
And don’t feel like you have to pair it with chocolate either, coconut and pecans are a combination that would go well with spiced bundt cakes too!
How do you make German chocolate frosting thicker?
I wouldn’t want to thicken this frosting much more than it already is based on the recipe directions. However, every stove and cook is different so if you find that it still seems really runny after the suggested cooking time, chances are your heat is a little lower than mine and I would recommend cooking it for a few additional minutes.
It’s also important to remember that this frosting will thicken as it cools, so feel free to place it in a metal bowl in the refrigerator for 20 minutes to see if that helps then use it as desired.
You can also add a couple of tablespoons of powdered sugar to help thicken.
Why is it called German chocolate frosting?
This particular frosting recipe is pretty unique to German Chocolate Cake. What’s interesting is that German chocolate cake actually has two frostings: a chocolate buttercream and this coconut pecan frosting, which is the signature finish of the cake.
One of my favorite things about this recipe is that it takes a simple homemade cake up a notch.
After all, no one needs to know that this decadent topping is actually easy to make!
If you can’t get enough chocolate-coconut-pecan-caramel flavor, there are a few other recipes you have to try!
Whip up a German Chocolate Cake for parties, and a batch of German Chocolate Cocktails for girl’s night!
But when it comes to birthdays, holidays, or dinner parties, a layered German Chocolate Cake really … well, takes the cake!
Looking for a dessert that’s sure to impress?
Make a German chocolate cake with this Caramel Pecan Frosting Recipe, and everyone will be begging for a slice!
More Delicious Frosting Recipes!
- Peanut Butter Frosting
- Chocolate Frosting
- Nutella Frosting
- Vanilla Buttercream Frosting
- Salted Caramel Frosting
Did You Make This Recipe?
If you’ve tried this recipe, please let leave a review in the comments below. I love hearing from you! Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos, or join our Sugar & Soul Show-offs Community and share them there.
Coconut Pecan Frosting Recipe
Ingredients
- 1 cup evaporated milk 240mL
- 1 cup granulated sugar 200g
- 3 large egg yolks slightly beaten
- ½ cup unsalted butter 113g
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1½ cups shredded coconut 115g, see notes
- 1 cup pecan chips 130g, see notes
Instructions
- Combine 1 cup evaporated milk, 1 cup granulated sugar, 3 large egg yolks, ½ cup unsalted butter, 1 teaspoon vanilla extract, and ¼ teaspoon salt in a saucepan.
- Cook over medium heat, stirring constantly until mixture thickens, about 12 minutes. Remove from heat.
- Add 1½ cups shredded coconut and 1 cup pecan chips to the mixture and beat with a hand mixer until cool and of spreading consistency.
- Makes about 2½ cups or enough to cover the tops of three layers.
Notes
- Up to 1/2 cup of additional coconut can be added to the mixture for a thicker frosting.
- It’s best to use finely chopped pecan pieces. You can buy them or process them in a nut chopper.
Nutrition
Did You Make This Recipe?
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I’ve never had a richer more decadent dessert! It was made even better served with vanilla or a chocolate caramel ice cream. Oh yummy! It was way worth the extra effort to make such a delicious dessert!
Hi, mine was runny as well but I don’t think I cooked it long enough.
Can you cook it in the microwave or only on stovetop?
Thanks!
I would only cook on the stovetop as the microwave does not provide an even cook. If the frosting was super runny, then yes, it sounds like it needed to cook longer.
Can you make this into a sheet cake?
Yes, we’ve used the frosting on a sheet cake before. Should cover a 9×13-inch cake.
It tasted great, but remained loose and never set up. I’m not sure what I could have done wrong. I wound up purchasing a can of premade from the store. But, hoping to figure it our because it tasted great. Really! We ate it all out of the bowl!
Did you maybe use whole eggs instead of just yolks? Maybe it needed to cook a little longer.
I’m not a huge fan of German Chocolate cake but my whole family is and WOW. They were blown away and now I make it for all family gatherings/birthdays. Recipe is easy and directions were clear and easy to follow.
Can this frosting be made ahead of time? If so then should it be stored in the fridge?
When ready to use, should you warm it again?
I’m looking to put it on a German chocolate Bundt cake
Hi Christie, I’m honestly not sure as I always use it right away.
Mine stayed kind of runny even after it cooled. I don’t know what I did wrong. Eating the cake later today, so I’ll see if it affected the cake.
You should cook it until it thickens, about 12 to 15 minutes, did you cook it for that long?
Hi Rebecca! Thanks so much for responding. I did set the timer and cook for 12 minutes, but maybe it wasn’t long enough. I will try again for longer next time. Everyone at the birthday party yesterday raved about it. We had people coming from other departments to eat the cake. It is rich, but oh, so wonderful. I will definitely be making this one again. Just exquisite!
Question is this recipe for sweetened or unsweetened coconut?
I use Baker’s sweetened coconut. But you can use unsweetened if you prefer.
This was by far the most amazing recipe; cake and frosting! I can’t thank you enough! German chocolate is my husbands favorite and he requested this for his birthday for here on out. I was sure to write everything to a T for the future!
Also, I would like to add. You may wanna double the recipe. I found myself “taste testing” almost half of it waiting for it to cool, LOL. It’s so delicious!
I’m so glad you enjoyed it, Nicole! It is definitely one of those frosting recipes you want to put on everything!
Not pleased with the turnout. It was not glossy. It spread nice but that’s the only good thing about it.
Hi Patsy, was that glossiness your only issue? Did it taste fine?