• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Mindee's Cooking Obsession
  • Home
  • Recipes
  • About Me
  • Privacy Policy
  • Disclaimer
menu icon
go to homepage
  • Desserts
  • Salads
  • Cookies
  • Breakfast
  • Bread
  • Main Dish
  • Thanksgiving
  • Christmas Recipes
  • Side Dishes
  • Quick Breads and Muffins
  • Appetizer Recipes
  • Cake Recipes
  • Candy Recipes
  • Chicken Recipes
  • Drink Recipes
  • Fish and Seafood Recipes
  • Halloween Recipes
  • Instant Pot
  • Pasta Recipes
  • Pie Recipes
  • Sandwich Recipes
  • Side Dish Recipes
  • Soup Recipes
  • Trending Recipes
  • Nutritional & Safety Disclaimer
  • About Me
  • Privacy Policy
search icon
Homepage link
  • Desserts
  • Salads
  • Cookies
  • Breakfast
  • Bread
  • Main Dish
  • Thanksgiving
  • Christmas Recipes
  • Side Dishes
  • Quick Breads and Muffins
  • Appetizer Recipes
  • Cake Recipes
  • Candy Recipes
  • Chicken Recipes
  • Drink Recipes
  • Fish and Seafood Recipes
  • Halloween Recipes
  • Instant Pot
  • Pasta Recipes
  • Pie Recipes
  • Sandwich Recipes
  • Side Dish Recipes
  • Soup Recipes
  • Trending Recipes
  • Nutritional & Safety Disclaimer
  • About Me
  • Privacy Policy
×

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.

Sharing is caring!

34.2K shares
  • Share496
  • Yummly
Jump to Recipe·Print Recipe

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
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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
Pin Recipe

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.

More Cake Recipes

  • Pumpkin Sheet Cake with Cream Cheese Frosting
  • Fresh Peach Cobbler Pound Cake Recipe
  • Best Buttercream Frosting Recipe
  • Whipped Cream Cheese Frosting Recipe

Reader Interactions

Comments

  1. Chanel

    March 19, 2022 at 6:09 pm

    Ummmm….I don’t know about everybody else Ms. Mindee but this…THIS right here, is my ABSOlute—go to Coconut Pecan recipe from now on!!!!

    Yes Lord.

    The process is awesome and fail proof in my opinion to get that smooth, custard finish which even a seasoned baker like my self can be left with when incorporating the eggs into hot mixture. Sometimes tempering eggs can be errrr…temperamental.

    I LOVE that I don’t have to waste whites or go through the process of separating an egg.

    I actually used my Cuisinart Immersion Stick which helped me achieve that steady but vigorous motion needed—to keep the eggs moving in that hot liquid. The finished icing was ‘unbroken’.

    I added during the sugar, butter & milk step split vanilla bean pods which aided in that nicely balanced sweetness.

    This recipe is printed, starred and saved.

    Thank you girl.

    Beautiful recipe on a classic.

    ★★★★★

    Reply
    • Mindee

      March 21, 2022 at 6:03 am

      You are very welcome! I love my immersion stick for this recipe too! Thank you so much for your kind words!

      Reply
  2. Miranda

    January 31, 2022 at 7:23 pm

    Not my go to coconut pecan frosting recipe . It wasn’t sweet enough, and seems like adding some vanilla might have been a good choice. I had to add sugar.

    ★★

    Reply
    • Mindee

      February 01, 2022 at 6:30 am

      Everyone has different taste! Thanks for trying!

      Reply
  3. Nancy

    December 23, 2021 at 1:10 pm

    Made one change to the recipe. I used Swerve granular for the sugar. The frosting was great.

    ★★★★★

    Reply
  4. Suzanne

    November 01, 2021 at 4:44 pm

    Perfect recipe for my Mom’s favorite cake frosting! I’m able to find organic evaporated milk in my local grocery and I think that makes a difference. Thank you!!

    ★★★★★

    Reply
    • Mindee

      November 02, 2021 at 6:15 am

      You're very welcome!

      Reply
  5. Wanda Sparks-Bunch

    September 17, 2021 at 5:10 pm

    Hi Mindy hi I was wondering can I use low fat can milk to make this recipe and do I have to roast my pecans or can i use them right out the bag

    Reply
    • Mindee

      September 17, 2021 at 5:49 pm

      No, the frosting won't set up well with low fat milk. The fat is necessary. Toasting the pecans is totally up to you. I've done is both ways.

      Reply
  6. Jane

    August 27, 2021 at 11:10 am

    I've never made a German chocolate cake before but I've always wanted to - what stopped me was that I found making the frosting a bit intimidating. For my best friends birthday I decided to give it a try - usually she wants my carrot cake (for decades tbh- lol) but this year she said to try something different. This method was so easy even I had success with it! And yes, I may have snuck a spoon of it here and there, for quality control you understand :P. Thank you for this simple technique, it worked like a charm!

    ★★★★★

    Reply
  7. Jane

    June 19, 2021 at 9:12 am

    My husband’s favorite cake is german chocolate. I just made this frosting for his birthday cake and he said it’s the best he has tasted. Definitely keeping this recipe.

    ★★★★★

    Reply
    • Mindee

      June 21, 2021 at 6:09 am

      Awesome! Thank you!

      Reply
  8. Enedd Babb

    April 18, 2021 at 12:56 pm

    I’ve baked German Chocolate cake for many years. It’s always a favorite! I love this cake but I didn’t like making the coconut pecan frosting, until now!
    Mindee, I came upon your recipe and it has been a game changer!

    I live in Barbados and in NYC. Now the Bajan friends and family had never tasted German Chocolate cake. I started making it and they would go crazy! They are always asking me to make this cake. But I was so tired of the mixture scrambling the eggs. Then I discovered your recipe! It’s the only recipe I use now, so easy! It’s a life saver! Thank you so much for sharing this recipe.

    ★★★★★

    Reply
    • Mindee

      April 19, 2021 at 5:14 am

      That is great!!! Thank You!!

      Reply
  9. Debbi

    March 28, 2021 at 7:52 pm

    I was hoping I this would be my new go to coconut pecan frosting. There was a heavy taste of the evaporated milk. Ok know everything was measured accurately. I think if I added vanilla that may have helped. Thank you for giving me a recipe to try. Hopefully ilone day I will find my tried and true recipe.

    ★★★

    Reply
    • Mindee

      March 29, 2021 at 6:14 am

      That's odd. It's very possible that it was the brand of evaporated milk that was the culprit. I also wonder if the can you used was old.

      Reply
  10. Julianne

    March 27, 2021 at 9:29 pm

    Amazing! This allows the flavor of pecans and coconut to shine and isn't sickeningly sweet. This recipe is a keeper!

    ★★★★★

    Reply
« Older Comments
Newer Comments »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

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!

Follow Me On Social Media

  • Facebook
  • Pinterest
  • Instagram

Christmas Recipes

Chocolate Dipped Peanut Butter Ritz

Candy Cane Cookies aka Peppermint Chocolate Chip

Cheesy Ham and Potato Soup

Almond Brittle

Easy Turtle Pretzels

A pile of jam filled thumbprint cookies.

Oatmeal Jam Thumbprint Cookies

Ham and Cheese Pot Pie ready to eat.

Ham and Cheese Pot Pie

Peppermint Melt Away Cookies

Show Me More!!!

Top 10 Recipes

Nutter Butter Peanut Butter Cheesecake

Homemade French Bread

Plate of 3 mini german pancakes.

Mini German Pancakes

A little bowl of coconut pecan frosting.

Coconut Pecan Frosting aka German Chocolate Frosting

Three soft crumbl oreo cookies sprinkled with extra oreo crumbs.

Soft "Crumbl" Oreo Cookies

Watermelon sticks arranged for a picnic or party.

Easy Watermelon Sticks (With How to Video)

A deviled egg half on a plate.

Secret Ingredient Deviled Eggs

Slices of fresh white bread

Easy White Bread Recipe (1 Loaf)

A dipping bowl filled with tartar sauce placed on a plate next to some fish fillets.

4 Ingredient Tartar Sauce with Capers

Sticks of Italian Cheese Bread

Copycat Italian Cheese Bread

Check out my Web Stories!!!

Footer

↑ back to top

About

  • Privacy Policy
  • Contact

Social

  • Facebook
  • Pinterest
  • Instagram

As an Amazon Associate, I earn from qualifying purchases.

Copyright © 2023 Mindee's Cooking Obsession LLC.

 

  • 496Facebook
  • Pinterest
  • Yummly
34.2K shares