Coconut Pecan Frosting

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Coconut Pecan Frosting (aka German Chocolate Cake Frosting) is so easy to make! Let me show you the simple secret to making it perfect every time!

Coconut Pecan Frosting (aka German Chocolate Cake Frosting) is super easy to make!  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.   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.

Which is it?  German chocolate cake frosting or coconut pecan frosting?

Technically, it’s proper name is coconut pecan frosting but it’s more commonly known as german chocolate frosting because it’s the frosting you used for german chocolate cake.  I refer to it by both names.

What is the german chocolate cake or coconut pecan frosting made of?

It’s made of hot evaporated milk, sugar and butter thickened with eggs with coconut and pecan chips mixed it.

How to make perfect coconut pecan frosting:

• 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 stove-top.
• 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. 
• Tip: If you need your coconut pecan frosting to cool quickly you can spread it out on a baking sheet and put it in the fridge for about 15 minutes or so.

Can you freeze german chocolate cake or coconut pecan frosting?

I personally wouldn’t.  I think freezing it would cause it to separate when thawing.

Does coconut pecan frosting or german chocolate cake frosting need to be refrigerated?

No, it doesn’t, but it will last longer if you do.  You would need to allow it to come to room temperature before using it if you choose to refrigerate it.

And since we are all about the homemade frosting here:

Rich Chocolate Buttercream Frosting

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Raspberry Lemonade Frosting

No Fail Royal Icing

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Coconut Pecan Frosting Recipe

★★★★★ 5 from 12 reviews

• Author: Mindee
• Prep Time: 5 min
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 3 Cups 1x
• Category: Dessert
• Method: Simmering
• Cuisine: American

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Description

Coconut Pecan Frosting (aka German Chocolate Cake Frosting) is so easy to make! Let me show you the simple secret to making it perfect every time!

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Scale 1x2x3x

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Stir in the coconut and pecans.  Cool completely before frosting you cake.

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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.

Last Updated on September 28, 2019