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!
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!
- 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.
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.
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Coconut Pecan Frosting Recipe
- 2 Cups Chopped Pecans
- 3 Large Eggs
- 1 Cup Sugar
- 1 Cup Evaporated Milk
- ½ Cup Butter
- 2 ⅓ Cup Sweetened Flaked Coconut
- 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.
- 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.
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