Is German Chocolate Cake your favorite? Do you want to learn how to make the frosting from scratch? My recipe is different from all the rest and that one difference takes all worry about messing it up away!
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Why Choose This Recipe
- Recently updated with detailed pictures and instructions!
- Uses the entire egg, not just the yolk
- Uses a technique that guarantees success
- Perfect to frost my Death by Chocolate Cake!
Ingredient Notes
- Eggs - Yes, the whole egg not just the yolks. It is not a mistake that I've listed to use the whole egg.
- Butter - Doesn't matter whether butter is salted or unsalted.
- Pecans - if you can find pecan chips instead of the halves or rough chopped it's a huge time saver.
Step by Step Instructions
- Chop up your pecans while your oven preheats to 350 degrees.
- Line a baking sheet with foil and spread the pecan chips across it.
- Toast for 4-5 minutes in the oven.
- Set aside.
- Crack 3 eggs, yes, the entire egg, into a deep bowl. My preference is a 4 cup measuring cup for this.
- Beat the eggs with a whisk really well and set aside.
- Put the butter and sugar in a pot.
- Pour in the evaporated milk.
- Over medium heat, bring the contents in the pot to a simmer.
- Here's the trick you won't find in anyone else's recipe....temper the eggs!
- While whisking vigorously, pour the hot liquid into the eggs in a small stream. This will cook the eggs without scrambling them.
- Pour the hot egg mixture back into the pot and return to the stove.
- Cook over medium heat until the liquid thickens enough to coat the back of a spoon. This should take 3 or so minutes.
- Remove from the heat.
- Stir in the pecans and coconut.
- Cool before using!
Recipe FAQs and Expert Tips
This happens when you over cook/ over thicken this, however, it does not mean your frosting is ruined. It's just thick. It should still taste fine and the texture should still be smooth so go ahead and stir in the pecans and coconut.
Because technically this is a custard. Yes, you "frost" a german chocolate cake with it but it really is just a coconut pecan custard opposed to a traditional frosting.
No, it doesn't, but it will last longer if stored in the fridge. You will need to allow it to return to room temperature before frosting a cake or cupcakes with it.
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Coconut Pecan Frosting Recipe
- Prep Time: 5 min
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 3 Cups 1x
- Category: Cake
- Method: Simmering
- Cuisine: American
Description
Is German Chocolate Cake your favorite? Do you want to learn how to make the frosting from scratch? My recipe is different from all the rest and that one difference takes all worry about messing it up away!
Ingredients
- 2 Cups Chopped Pecans
- 3 Large Eggs
- 1 Cup Sugar
- 1 Cup Evaporated Milk
- ½ Cup Butter
- 2 ⅓ Cup Sweetened Flaked Coconut
Instructions
- Preheat your oven to 350 degrees.
- Line a baking sheet with tin foil.
- Chop up your pecans and them spread them across the pan..
- Bake for 4 minutes.
- Remove from oven and set aside.
- Crack the eggs into a medium, deep bowl. I prefer a 4 cup measuring cup.
- Whisk the eggs until they are well beaten.
- Set them aside.
- In a pot over medium heat, bring the butter, evaporated milk and sugar to a simmer.
- When the butter, milk and sugar begins 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.
Notes
- I did recently update this recipe to call for more pecans and coconut than previously listed.
- YES! You use the whole egg. This is not a mistake or misprint. I realize that other recipes call for just the yolks. This one uses the entire egg.
- If you over cook this it will "curdle" or be like a thick custard, however, it is not ruined!!! This frosting is technically a custard. Even if it "curdles" the taste and texture should still be fine, just thick. Add the pecans and coconut and use it as you planned.
Keywords: german chocolate frosting, coconut pecan frosting
Any nutritional analysis on this Site is based on an estimate, calculated by Nurtifox plugin (or other third-party source) from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Enedd Babb
I’ve baked German Chocolate cake for many years. It’s always a favorite! I love this cake but I didn’t like making the coconut pecan frosting, until now!
Mindee, I came upon your recipe and it has been a game changer!
I live in Barbados and in NYC. Now the Bajan friends and family had never tasted German Chocolate cake. I started making it and they would go crazy! They are always asking me to make this cake. But I was so tired of the mixture scrambling the eggs. Then I discovered your recipe! It’s the only recipe I use now, so easy! It’s a life saver! Thank you so much for sharing this recipe.
★★★★★
Mindee
That is great!!! Thank You!!
Debbi
I was hoping I this would be my new go to coconut pecan frosting. There was a heavy taste of the evaporated milk. Ok know everything was measured accurately. I think if I added vanilla that may have helped. Thank you for giving me a recipe to try. Hopefully ilone day I will find my tried and true recipe.
★★★
Mindee
That's odd. It's very possible that it was the brand of evaporated milk that was the culprit. I also wonder if the can you used was old.
Julianne
Amazing! This allows the flavor of pecans and coconut to shine and isn't sickeningly sweet. This recipe is a keeper!
★★★★★