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Home ยป Recipes ยป Cake Recipes

Coconut Pecan Frosting aka German Chocolate Frosting

Updated: Oct 1, 2023 by Mindee ยท This post may contain affiliate links ยท 60 Comments

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 for frosting 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 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.
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 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.
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 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.

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 as opposed to a traditional buttercream frosting.

Does it need to be refrigerated?

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

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Coconut Pecan Frosting aka German Chocolate Frosting

Coconut Pecan Frosting Recipe

Mindee
Is German Chocolate Cake your favorite?ย  Do you want to learn how to make the frosting from scratch?ย  My recipe is different from all the rest, and that one difference takes all worry about messing it up away!
4.83 from 39 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Cake
Cuisine American
Servings 3 serving
Calories 1517 kcal

Ingredients
  

  • 2 Cups Chopped Pecans
  • 3 Large Eggs
  • 1 Cup Sugar
  • 1 Cup Evaporated Milk
  • ยฝ Cup Butter
  • 2 โ…“ Cup Sweetened Flaked Coconut

Instructions
 

  • Preheat your oven to 350 degrees.ย 
  • Line a baking sheet with tin foil.
  • Chop up your pecans, and then spread them across the pan.
  • Bake for 4 minutes.ย ย 
  • Remove from oven and set aside.
  • Crack the eggs into a medium, deep bowl.ย  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.ย ย 
  • When the butter, milk, and sugar begin to simmer, remove it from the heat.ย 
  • Pour it in a trickle into the eggs while whiskingย vigorouslyย 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.ย 
  • Cook until it coats the back of a spoon.ย 
  • Remove from the heat.
  • Stir in the coconut and pecans.ย 
  • Cool completely before frosting your cake.

Notes

  • I recently updated this recipe to call for more pecans and coconut than previously listed.
  • YES!ย  You use the whole egg.ย  This is not a mistake or misprint.ย  I realize that other recipes call for just the yolks.ย  This one uses the entire egg.
  • If you overcook this, it will "curdle" or be like a thick custard; however, it is not ruined!!!ย  This frosting is technically a custard.ย  Even if it "curdles," the taste and texture should still be fine, just thick.ย  Add the pecans and coconut, and use it as you planned.

Nutrition

Calories: 1517kcalCarbohydrates: 133gProtein: 24gFat: 107gSaturated Fat: 48gPolyunsaturated Fat: 17gMonounsaturated Fat: 35gTrans Fat: 0.1gCholesterol: 188mgSodium: 464mgPotassium: 992mgFiber: 18gSugar: 100gVitamin A: 479IUVitamin C: 3mgCalcium: 396mgIron: 6mg
Keyword coconut pecan frosting, german chocolate frosting
Tried this recipe?Let us know how it was!

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

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Comments

  1. Chanel

    March 19, 2022 at 6:09 pm

    Ummmmโ€ฆ.I donโ€™t know about everybody else Ms. Mindee but thisโ€ฆTHIS right here, is my ABSOluteโ€”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 errrrโ€ฆtemperamental.

    I LOVE that I donโ€™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 neededโ€”to keep the eggs moving in that hot liquid. The finished icing was โ€˜unbrokenโ€™.

    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
    • Kim M

      November 07, 2023 at 3:54 pm

      Holy Moly! If you're still using this frosting from a can...you are missing out! So, so, so DELICIOUS and pretty simple to make. Don't take my word for it, try it yourself! Thank you for this recipe!

      Reply
      • Mindee

        December 03, 2023 at 3:53 am

        Thanks for the review Kim!

        Reply
  2. Miranda

    January 31, 2022 at 7:23 pm

    Not my go to coconut pecan frosting recipe . It wasnโ€™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 Momโ€™s favorite cake frosting! Iโ€™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 husbandโ€™s favorite cake is german chocolate. I just made this frosting for his birthday cake and he said itโ€™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

    Iโ€™ve baked German Chocolate cake for many years. Itโ€™s always a favorite! I love this cake but I didnโ€™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! Itโ€™s the only recipe I use now, so easy! Itโ€™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
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