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.
Jeff
Truly my favorite!!!
★★★★★
Jessica
This recipe was so easy to follow. I added a 1/2 tsp of Mexican Vanilla and OMG! It’s the best Pecan frosting I’ve ever tasted. Thank you so much!
★★★★★
Gretchen Flynn
OMG!!! The “Best-ever German Chocolate Cake icing I’ve ever made or digested!” This icing even beats out my Grandmother’s! Moms too , since it’s her mother! Thank you for this awesome recipe ! This is everyone of my friends fav cake . Always asked for.
★★★★★
Brooke
I am admittedly not a huge fan of cake but LOVE frosting. A family member loves german chocolate cake so I made him one for his birthday, and I didn't have the canned frosting. I'm glad I made it from scratch because this recipe is SO GOOD.
I was out of evaporated milk and substituted heavy whipping cream instead and it was wonderful! I might just scrape the frosting off of the last piece and not wat the cake. 😉
Thank you!
★★★★★
Diane K Holcombe
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!
★★★★★
Dain
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.
★★★★★
Veronica perez
Great recipe! Easy to make and frosting came out great! Not too sweet but still very good. Better than the stuff from the jar.
★★★★★
Bea
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.
★★★★★
Eunice
Turned out great!
Thanks for sharing!
★★★★★
Jane
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.
★★★★★