Coconut Pecan Frosting Recipe

Coconut Pecan Frosting aka German Chocolate Frosting

4.83 from 39 votes

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!

Prep Time5

Cook Time15

Total Time20

Course: Cake

Cuisine: American

Keyword: coconut pecan frosting, german chocolate frosting

Servings: serving

Calories: 1517kcal

Author: Mindee

Cost: 15

Ingredients

2 Cups Chopped Pecans
3 Large Eggs
1 Cup Sugar
1 Cup Evaporated Milk
½ Cup Butter
2 ⅓ Cup Sweetened Flaked Coconut

Instructions

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.

Notes

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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