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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!

Bowl of Coconut Pecan Frosting.

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:

Steps collage for 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

The Best Buttercream Frosting

Raspberry Lemonade Frosting

No Fail Royal Icing

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Coconut Pecan Frosting Recipe

★★★★★ 5 from 15 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!

Scale

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

  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.

Keywords: german chocolate frosting, coconut pecan frosting

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Comments

  1. Alice says

    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!

    Reply

  2. Britt says

    Thank you, thank you, and….THANK YOU! I found another recipe for the icing that said to add eggs into the boiling mixture. All I thought was, won’t this turn into egg drop soup?? And shocker, it did! Your recipe thay says to temper the eggs was perfection. This turned out amazing.

    Reply

  5. Becky says

    I too have made other coconut pecan frosting recipes and had bits of cooked egg show up in it – I’m excited to finally have a good recipe.

    ★★★★★

    Reply

    • Mary says

      Great tip on tempering the eggs! If you are lactose intolerant, try using coconut cream. Yum! M

      ★★★★★

      Reply

  13. Jane says

    Today was a day that the baking Gods didn’t want me to bake I guess. I got the butter, milk and sugar warming, turned my back for one moment to grab the whisk and it nearly boiled over! In a panic I started pouring it on the eggs and I guess I poured it too fast, it was a clumpy eggy mess. Nevertheless I persevered and put it back on the heat to finish cooking. I ended up straining the mixture before mixing in the pecans and what I thought was the coconut……turns out I nearly dumped in a bag of chocolate chips instead. Which meant I didn’t have any coconut 🙁 I’ll just pour it over slices of the cake so it’s not wasted. It still tastes good, like a pecan filled custard lol. Next I will make damn sure I not only have all the right ingredients but also make sure I don’t leave it for a second.

    ★★★★★

    Reply

  18. Bea says

    Bravo! Thankfully a recipe that uses the entire egg & not just the yolks. It’s okay if you’re wanting to make macarons too but I don’t usually make them when I’m making cake. This is the perfect recipe! BTW, it freezes beautifully.

    ★★★★★

    Reply

  20. Veronica perez says

    Great recipe! Easy to make and frosting came out great! Not too sweet but still very good. Better than the stuff from the jar.

    ★★★★★

    Reply

  21. Heather says

    When I made it, it thickened well on the stove, but the butter separated. So it was very clumpy and soupy because the butter didn’t mix in well. What did I do wrong??

    I did soften/half-melt the butter before adding it. Could that have done it?

    Reply

    • mindeescookingobsession says

      I’m sorry. I have never heard of the butter separating. Softening or melting the butter before wouldn’t effect it. The only thing I can think of is if you used margarine instead of butter or made other substitutions to the recipe.

      Reply

      • karen blaeholder says

        Mine turned out lumpy also and watery ….. not sure what I did wrong ….. I had to make my own evaporated milk, perhaps that is what did it. It still taste very good. I put it back on the stove to cook it down (get rid of the water) doing that now so we’ll see what happens.

        Reply

  22. Dain says

    I don’t bake a lot, but I make a German chocolate cake for my wife on special occasions as this is her favorite frosting and making it from scratch means a lot. I have struggled with getting it to turn out right until now. The tip about tempering the eggs made all the difference. Thank you!! Toasting the pecans is a nice extra touch – gives it that little extra something.

    ★★★★★

    Reply

  23. Diane K Holcombe says

    I have always loved German Chocolate cake with Coconut Pecan frosting.
    I have just used the store bought and preferred the one that requires cooking.
    Your recipe is the 1st I have attempted from scratch. I used Coconut sugar (my new preference) so the frosting is a little darker. It is delish and not as over the top sweet as the store bought. The roasted pecans add a great texture and taste.
    I made it as a treat for MY birthday today 🙂
    Thanks so much!

    ★★★★★

    Reply

  24. Joanne says

    Thank you. A recipe I don’t end up wasting egg whites (I always forget about them). Mine came out a bit soupy when I added the coconut and pecans, but I figured that was from them being frozen and I hadn’t dried them out enough, especially the coconut. I’m letting it cool now, so I’ll see if it thickens up some, if not I think I’ll just put it back on the stove to let the excess moisture evaporate some. My husband started making, my faborite, German Chocolate Cake for my birthday many years ago and I’m continuing the tradition.

    Reply

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