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!
- 2 Cups Chopped Pecans
- 3 Large Eggs
- 1 Cup Sugar
- 1 Cup Evaporated Milk
- 1/2 Cup Butter
- 2 1/3 Cup Sweetened Flaked Coconut
- 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.
- 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