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Home » Cake Recipes

Coconut Pecan Frosting aka German Chocolate Frosting

Published: Jun 20, 2022 by Mindee · This post contains affiliate links and as an Amazon Associate I earn from qualifying purchases.

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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!

A little bowl of coconut pecan frosting.
Homemade Coconut Pecan Frosting aka German Chocolate Cake Frosting
Jump to:
  • Why You'll Love This Recipe
  • Ingredient Notes
  • Couple Things You'll Need
  • Step by Step Instructions
  • Recipe FAQs and Expert Tips
  • Related Recipes
  • Coconut Pecan Frosting Recipe

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 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 butter or unsalted butter.
  • Pecans - if you can find pecan chips or pecan pieces instead of the halves or rough chopped it's a huge time saver.
  • Vanilla? - If you would like to add a teaspoon of vanilla extract feel free to do so.
Ingredients for Coconut Pecan Frosting.
The simple ingredients you'll need to make this delicious frosting!

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.
Toasted pecans on a baking sheet.
Toast the pecans to enhance their flavor!
  • 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.
Beat eggs well and set aside.  Melt butter with sugar in a pot.
Get the eggs ready and heat 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.
Pour in the evaporated milk and bring to a simmer.  Vigorously whisk into the eggs and pour back in pot.
Temper the eggs with the hot liquid.
  • 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 makes 2 dozen german chocolate cupcakes.
  • Store leftover frosting in an airtight container. Put in the fridge to make it last longer, but it's also fine at room temperature.
Cook until liquid thickens, add the pecans and coconut.
Finish off this delicious coconut pecan frosting by adding the pecans and coconut for that wonderful texture!

Recipe FAQs and Expert Tips

Why did this curdle?

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.

Why did this thicken like a custard?

Because technically this is a custard. Yes, you frost german chocolate cake with it but it really is just a coconut pecan custard opposed to a traditional buttercream frosting.

Does it need to be refridgerated?

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

  • Rich Chocolate Buttercream Frosting
  • The Best Buttercream Frosting
  • Raspberry Lemonade Frosting
  • Whipped Cream Cheese Frosting
  • Orange Buttercream Frosting

Have you tried this recipe? If so, leave me a rating and a comment below! And don't forget to subscribe to my newsletter to get my latest recipes sent right to your email! You can also follow me on Facebook, Pinterest and Instagram!

Print
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A little bowl of coconut pecan frosting.

Coconut Pecan Frosting Recipe

★★★★★ 4.9 from 34 reviews
  • Author: Mindee
  • Prep Time: 5 min
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 3 Cups 1x
  • Category: Cake
  • Method: Simmering
  • Cuisine: American
Print Recipe
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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

Units Scale
  • 2 cups Chopped Pecans
  • 3 Large Eggs
  • 1 cup Sugar
  • 1 cup Evaporated Milk
  • ½ cup Butter
  • 2 ⅓ cup Sweetened Flaked Coconut

Instructions

  1. Preheat your oven to 350 degrees. 
  2. Line a baking sheet with tin foil.
  3. Chop up your pecans and them spread them across the pan.. 
  4. Bake for 4 minutes.  
  5. Remove from oven and set aside.
  6. Crack the eggs into a medium, deep bowl.  I prefer a 4 cup measuring cup.
  7. Whisk the eggs until they are well beaten.
  8. Set them aside.
  9. In a pot over medium heat, bring the butter, evaporated milk and sugar to a simmer.  
  10. When the butter, milk and sugar begins to simmer, remove it from the heat. 
  11. Pour it in a trickle into the eggs while whisking vigorously until all the liquid has been added.
  12. Pour the mixture back into the pot and return it to the stovetop.
  13. Over medium heat, while continuing to stir, bring the mixture back to a low simmer. 
  14. Cook until it coats the back of a spoon. 
  15. Remove from the heat.
  16. Stir in the coconut and pecans. 
  17. 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

Did you make this recipe?

Tag me on Instagram @mindeescooking and hashtag it #mindeescookingobsession

Thanks for stopping by! Before you go, be sure to check out a few of my most popular recipes!

  • Mini German Pancakes
  • Raspberry Cheesecake Sweet Rolls
  • Nutter Butter Peanut Butter Cheesecake
  • Easy Lemon Bundt Cake
  • Dill Pickle Deviled Eggs

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.

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Reader Interactions

Comments

  1. Jeff

    February 18, 2021 at 5:55 pm

    Truly my favorite!!!

    ★★★★★

    Reply
  2. Jessica

    December 25, 2020 at 9:08 am

    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!

    ★★★★★

    Reply
  3. Gretchen Flynn

    June 27, 2020 at 10:25 pm

    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.

    ★★★★★

    Reply
  4. Brooke

    June 13, 2020 at 11:22 pm

    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!

    ★★★★★

    Reply
  5. Diane K Holcombe

    May 04, 2020 at 5:34 pm

    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
  6. Dain

    April 26, 2020 at 9:06 pm

    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
  7. Veronica perez

    January 15, 2020 at 11:33 am

    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
  8. Bea

    October 07, 2019 at 7:19 pm

    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
  9. Eunice

    July 19, 2019 at 8:14 am

    Turned out great!
    Thanks for sharing!

    ★★★★★

    Reply
  10. Jane

    July 08, 2019 at 3:02 pm

    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
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Hi! I'm Mindee! Not only do I love to try and create all kinds of recipes, I LOVE to share them! Teaching others how to be successful in cooking in their own kitchens is one of my favorite things to do! Learn more about me or jump right in and check out my recipes!

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