Is German Chocolate Cake your favorite? Do you want to learn how to make the coconut-pecan frosting from scratch? My recipe is different from all the rest, and that one difference takes all worry about messing it up away! So ditch the canned stuff, and let me show you how it's done!
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Why You'll Love This Recipe
- This easy recipe uses the entire egg, not just the egg yolks!
- Uses a technique that guarantees success!
- Classic recipe! No artificial flavor! No corn syrup! The best nutty flavor!
- Great recipe for frosting 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 butter or unsalted butter.
- Pecans - if you can find pecan chips or pecan pieces instead of the halves or roughly chopped, it's a huge time saver.
- Vanilla? - If you would like to add a teaspoon of vanilla extract, feel free to do so.
Couple Things You'll Need
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 medium saucepan.
- 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, stirring constantly to avoid burning to the bottom of the pan.
- Remove from the heat.
- Stir in the pecans and coconut.
- Cool before using!
- There should be enough frosting to frost the inside, top of a 2-layer cake, and the sides of the cake OR make 2 dozen German chocolate cupcakes.
- Store leftover frosting in an airtight container. Put it in the fridge to make it last longer, but it's also fine at room temperature.
Recipe FAQs and Expert Tips
This happens when you overcook/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 German chocolate cake with it, but it really is just a coconut pecan custard as opposed to a traditional buttercream 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.
Related Recipes
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Coconut Pecan Frosting Recipe
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 then 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 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 your cake.
Notes
- I recently updated 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 overcook 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.
Nutrition
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Shakita Johnson
Great recipe. I love it.
Mindee
Glad you like this Shakita!
Julie
Hi Mindee... I was in the middle of making a more traditional "just the yolks" German chocolate frosting recipe and wasn't really paying attention and accidentally used 3 WHOLE EGGS instead of just the yolks!! In a panic, while stirring frantically with a fork, I googled looking to see if there was a recipe German chocolate frosting that used the whole egg, and lo and behold, your recipe appeared!! I quickly scanned the ingredients and directions about tempering (while still stirring the mixture furiously!), and knew it was too late to temper the eggs, but I figured since the ingredients were the same, I'd keep going to try to rescue my batch... After a decent amount of stirring, I mixed in the coconut and pecans... It looked thick and more golden than the store-bought variety, but it was fine... I tasted it I'm happy to say it tastes really good! I doubt anyone will realize the mistake I made. Thank you for "saving the day!"
Lona Hamilton
Just made it and it’s awesome! Thanks for the recipe. ❤️
Mary
Just made this and it is wonderful! I can just eat it by the spoonful.
Jeff
My all time favorite
Toni
Thank you so much for this recipe! I just made it. I only had about 3/4 C of evaporated milk so I supplemented whole milk to reach the one cup.
It is cooling now so I've only tasted a tiny bit. I think it is going to be pretty good and I'm so happy!
Has anyone tried to freeze what they don't use the first day? Any advise on the best way to store extra?
Mindee
I've heard from several people who say freezing this frosting works very well. If you're going to use it over the course of a few days I would just store it in the fridge.
Jennifer
I made this for my husband’s birthday and it turned out great. It is much easier than other coconut pecan frosting recipes I have tried in the past.
Katrina
Why make this instead of just buying a premade frosting from the store for about $2 a can? Well, for one, the ingredients are simple and no extra preservatives! Yea, it’s a bit labor intensive to do it for the first time and costs more for individual ingredients but you also get twice as much more than the premade stuff. My batch is currently cooling right now but I tasted a tablespoon of it straight out of the pot warm and it is SOOO GOOD!! I cannot wait to try it on the cake. Thank you for posting this recipe. I felt like a chemist doing all the steps.
Mindee
You're very welcome! I love that you enjoyed making it so much!
Connie
I will never buy the premade in the store again. This is phenomenal.I never made it from scratch before. Always had my mom do it. Lol. I wish I could have made this for my brother. It was his favorite cake. He would have loved it. Thank you for the recipe and making it so easy to make. I will be checking more recipes out on your page!! I could have eaten it all without the cake. Can’t wait to try with cake after dinner.
Carol RK
I will be making this soon. German chocolate cake is one of my husbands favorites, but I really don’t like all the fats in canned icing. Thank you for this easy recipe.
Tiffany
I’ve made this several times and it’s an excellent recipe,very easy to follow. I must admit I use ALL the tips to ensure it turns out perfect
Mindee
Thank you so much!!!