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Home » Recipes » Dessert » Coconut Pecan Frosting

Coconut Pecan Frosting

By: Rebecca  |  Published: April 1, 2019  |  Updated: April 4, 2019  |   View Our Affiliate Disclosure Policy

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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.

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

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!

German Chocolate Cake with Coconut pecan Frosting in a 9x13-inch cake pan.

How To Make Coconut Pecan Frosting:

This Coconut Pecan Frosting Recipe is made with evaporated milk, egg yolks, vanilla, chopped pecans, sugar, butter, and shredded coconut.

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.

Coconut Pecan Frosting in a large mixing bowl with a white spoon.

Coconut Pecan Frosting Is Absolutely 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!

White mixing spoon full of Coconut Pecan Frosting above a bowl of more frosting.

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!

Overhead photo of a pan of German Chocolate Cake with Coconut Pecan Frosting.

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

Coconut Pecan Frosting

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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.

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White mixing spoon full of Caramel Pecan Frosting above a bowl of more frosting.

Coconut Pecan Frosting

Rebecca Hubbell
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.
4.63 from 8 votes
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Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Course Dessert
Cuisine American
Servings 2 cups
Calories 1421

Ingredients
  

  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks slightly beaten
  • 1/2 cup unsalted butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup chopped pecan pieces
  • 1 1/2 cup shredded coconut

Instructions
 

  • Combine the evaporated milk, sugar, egg yolks, butter, vanilla, and salt in a saucepan. 
  • Cook over medium heat, stirring constantly until mixture thickens, about 12 minutes. Remove from heat. 
  • Add the shredded coconut and chopped pecans to the mixture and beat with a hand mixer until cool and of spreading consistency.
  • Makes about 2 1/2 cups or enough to cover tops of three layers.

Nutrition

Calories: 1421kcalCarbohydrates: 122gProtein: 16gFat: 101gSaturated Fat: 50gCholesterol: 364mgSodium: 499mgPotassium: 694mgFiber: 6gSugar: 115gVitamin A: 1745IUVitamin C: 2.8mgCalcium: 345mgIron: 2.9mg
Tried this Recipe? Tag me now!Mention @sugarandsoulco or tag #sugarandsoulco!
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About Rebecca Hubbell

I love sharing mouthwatering and fun recipes with all of you! My recipes are inspired by classic comfort food, the places I travel, and pop culture! I have a serious sweet tooth and love a good cocktail and pancakes and bacon are definitely my weakness! So stick around a discover something delicious!

Reader Interactions

Comments

  1. Christie Eddins says

    June 17, 2020 at 1:27 pm

    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

    Reply
    • Rebecca Hubbell says

      June 17, 2020 at 4:56 pm

      Hi Christie, I’m honestly not sure as I always use it right away.

      Reply
  2. Sheila Iverson says

    February 4, 2020 at 2:53 pm

    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.

    Reply
    • Rebecca Hubbell says

      February 4, 2020 at 2:58 pm

      You should cook it until it thickens, about 12 to 15 minutes, did you cook it for that long?

      Reply
      • Sheila Iverson says

        February 5, 2020 at 11:09 am

        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!

  3. Katia Castillo says

    November 14, 2019 at 1:38 pm

    Question is this recipe for sweetened or unsweetened coconut?

    Reply
    • Rebecca Hubbell says

      November 14, 2019 at 4:15 pm

      I use Baker’s sweetened coconut. But you can use unsweetened if you prefer.

      Reply
  4. Nicole says

    November 13, 2019 at 2:47 pm

    5 stars
    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!

    Reply
    • Nicole says

      November 13, 2019 at 2:49 pm

      5 stars
      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!

      Reply
      • Rebecca Hubbell says

        November 13, 2019 at 4:31 pm

        I’m so glad you enjoyed it, Nicole! It is definitely one of those frosting recipes you want to put on everything!

  5. Patsy says

    November 8, 2019 at 11:52 pm

    2 stars
    Not pleased with the turnout. It was not glossy. It spread nice but that’s the only good thing about it.

    Reply
    • Rebecca Hubbell says

      November 11, 2019 at 2:35 pm

      Hi Patsy, was that glossiness your only issue? Did it taste fine?

      Reply

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I love sharing sweet and savory recipes that are tested and perfected in my kitchen so they'll be an instant favorite in yours!

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