German Chocolate Cake Frosting (Coconut Pecan Frosting)
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Quick and easy German chocolate cake frosting recipe, homemade with simple ingredients. Also known as coconut pecan frosting. Rich, thick, creamy. Loaded with butter, brown sugar, toasted pecans and shredded coconut.
This is the best German chocolate cake frosting you will ever taste. Shhh, don’t tell my mother-in-law! This frosting is delicious anytime of year and for an type of celebration. It will wow all of your guests with it’s rich and decadent flavor. Make sure to add my Easy Maple Frosting (4 Ingredients) and Cinnamon Roll Icing (Without Cream Cheese) to your collection of delicious frostings while you are at it.
How To Make German Chocolate Cake Frosting (Coconut Pecan Frosting) From Scratch?
- In a saucepan– Add butter, brown sugar, evaporated milk. Mix and cook over medium heat until you have a smooth mixture.
- Remove this mixture from heat when it’s at a simmer.
- Gradually, pour whisked eggs while whisking vigorously– Until all the eggs have been incorporated.
- Place the saucepan back on medium heat.
- Continue cooking on medium heat– Mix constantly until mixture thickens and coats the back of the spoon.
- Remove from heat– Mix in coconut and pecans.
- Let it cool completely– It will thicken slightly more as it cools. Then, enjoy it on a German chocolate cake.
What Goes Well With Homemade German Chocolate Cake Icing?
The classic pairing is German chocolate cake, but it can also be used on cakes, cupcakes, cookies, brownies and bars. You can spread it with a spatula or use decorator tips for piping swirls and creating fancy cake decorations.
Brownies and Bars
Can you refrigerate coconut pecan frosting? Yes, in a sealed container for up to 3 days. Bring to room temperature before using.
Can you freeze coconut pecan frosting? No, because it can separate while thawing.
How To Thicken Frosting?
The easiest way to do this is by cooking it longer until it’s reduced further. It will also thicken a little as it cools, so keep that in mind when checking the consistency.
How To Make Frosting Thinner?
Simply add more milk! This frosting is thinner than a classic American butter cream and other classic frostings, so keep that in mind when you are making it.
Variations For German Chocolate Frosting/Icing
Use coconut sugar– You can use granulated sugar too. I like to use brown sugar because it tastes the best in my opinion but that does make the frosting darker.
Add extracts– like vanilla or even maple or bourbon for a fall twist on this frosting.
Tips And Techniques
MOST IMPORTANT TIP– Many recipes suggest adding eggs into the sugar mixture and then bring it to a boil. The biggest problem with that is the eggs can end up cooking and you will end up with bits of scrambled eggs in the frosting. However, if you temper the whisked eggs withe hot sugar mixture away from direct heat, the eggs will not scramble. Do not omit this step!!
Evaporated milk vs. condensed milk– I use full fat evaporated milk because condensed milk has added sugars and that makes the frosting sickly sweet.
Pecans must be toasted– To provide an enhanced nutty flavor.
Cool completely before icing– This prevents the frosting from becoming a sticky mess.
Ingredients should be at room temperature– This allows them to blend together smoothly and evenly.
Use unsalted butter– It prevents this icing from becoming too salty.
Use sweetened shredded coconut– This enhances the flavor of the frosting and provides a great sweetness.
Don’t replace butter with shortening – Because butter is richer and more flavorful than shortening and leads to a better tasting frosting.
Quantity– This recipe is enough to fill and frost an 8 inch round cake.
More Pecan Desserts
Coconut Pecan Frosting (German Chocolate Cake Frosting)
- 1/2 cup Butter Unsalted
- 1 cup Brown sugar Or you can use 1/2 cups granulated sugar and 1/2 cup brown sugar
- 1 cup Evaporated milk
- 3 Eggs Large, Whisked
- 2 cups Shredded coconut Sweetened
- 1 cup Pecans Chopped, Toasted
In a medium-size nonstick saucepan, add butter, brown sugar, evaporated milk. Mix and cook over medium heat until you have a smooth mixture.
Remove this mixture from heat when it's at a simmer and not vigorously boiling.
Gradually, pour whisked eggs while whisking vigorously until all the eggs have been incorporated.
Place the saucepan back on medium heat.
Continue cooking on medium heat, while mixing constantly until mixture thickens and coats the back of the spoon.
Remove from heat and mix in coconut and pecans.
Let it cool completely as it will thicken slightly more as it cools. Then, enjoy it on a German chocolate cake.
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 3 days.
- This recipe is enough to fill and frost an 8 inch round cake.
- If the frosting is too thin, you can cook it for longer until it’s reduced further. If it’s too thick, you can thin it out by mixing in some milk.