German chocolate cake isn’t german chocolate cake without coconut pecan frosting. You’ll love how easy it is to make it from scratch!
My husband requests German chocolate cake every year for his birthday. The only thing he likes better than the cake is the coconut pecan frosting. I always make extra so he can have a layer of frosting as thick as the slice of cake. Coconut pecan frosting is super easy to make. I decided to share my recipe because I’ve noticed a lot of recipes instruct you to do one thing that will likely ruin your frosting and leave you scrambling to the store quick to buy a premade can of frosting. Ew. So click on over and I’ll show you how to make coconut pecan frosting from scratch and to perfection every time.
The first thing you want to do is lightly toast the pecan chips. Spread them out on a baking sheet lined with foil and bake them at 350 degrees for 4 minutes. Remove them from the oven and set them aside.
Here is the trick to perfect coconut pecan frosting. I’ve seen a lot of recipes instruct you to add the eggs to the other ingredients and then bring it to a boil. The problem with that is the eggs cook too quickly and you end up with scrambled eggs chunks in your frosting. But if you temper your eggs with the hot frosting liquid instead the eggs will be cooked quickly without being scrambled. So in a small pot over medium heat, bring the butter, evaporated milk and sugar to a simmer. In a glass measuring cup or bowl, whisk the eggs until well beaten. Trickle the hot frosting liquid into the eggs while whisking vigorously. Once all the hot liquid has been whisked into the eggs pour it back into the pot and return to the stovetop.
Over medium heat bring the mixture to a low simmer while continuing to stir. Cook until it coats the back of a spoon. Remove from the heat.
Stir in the pecans and coconut. Cool completely before frosting your cake. If you need your coconut pecan frosting to cool quickly you can spread it out on a baking sheet and put it is the fridge for about 15 minutes or so.
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German chocolate cake isn’t german chocolate cake without coconut pecan frosting. You’ll love how easy it is to make it from scratch!
Ingredients
- 1 Cup Sugar
- 1 Cup Evaporated Milk
- 1/2 Cup Butter
- 3 Large Eggs
- 1 1/3 Cup Sweetened Flaked Coconut
- 1 Cup Pecan Chips
Instructions
- Preheat your oven to 350 degrees. Line a baking sheet with tin foil and spread the pecan chips across it. Bake for 4 minutes. Remove from oven and set aside.
- In a pot over medium heat, bring the butter, evaporated milk and sugar to a simmer. While that is heating, whisk the eggs well in a large measuring cup or bowl.
- When the butter, milk and sugar begin to simmer, remove it from the heat. Pour it in a trickle into the eggs while whisking vigorously until all the liquid has been added. Pour the mixture back into the pot and return it to the stovetop.
- Over medium heat, while continuing to stir, bring the mixture back to a low simmer. Cook until it coats the back of a spoon. Remove from the heat.
- Stir in the coconut and pecans. Cool completely before frosting you cake.
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Other recipes I know you’ll love:
Rich Chocolate Buttercream Frosting
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Worked perfectly the first time! I have made German chocolate cakes every year for my husband’s birthday as well, and every year I am either making it twice or fishing out hard scrambled egg bits. This frosting came out fluffy, not too sweet, and made more than enough in one batch to make a thick layer. Thank you for the wonderful advice!
Yay! I’m so glad you liked it! Thank you so much for your comments!