Coconut pecan frosting is a rich coconut pecan frosting that has hints of caramel in it. This is the perfect homemade frosting for German chocolate cake!
Coconut pecan frosting is the best way to top off a German chocolate cake! This decadent frosting has shredded coconut chopped pecans in a buttery, caramel base.
The frosting is so easy to make; it only takes 30 minutes to whip up a batch. And the homemade frosting is so much better than the store bought!
Give it a try, and you may never buy canned German chocolate cake frosting again!
Ingredient notes and substitutions
- Egg yolks: The yolks help to thicken and add richness to the frosting.
- Evaporated milk: I use full-fat evaporated milk. It’s important to use evaporated milk, not regular milk, as regular milk can curdle.
- Brown sugar: Feel free to substitute dark brown sugar if you prefer.
- Salted butter: I use salted butter, but you could substitute unsalted butter + 1/4 teaspoon of salt.
- Shredded coconut: For frosting that isn’t as sweet, use unsweetened shredded coconut.
- Pecans: I use unsalted chopped pecans.
How to make coconut pecan frosting
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including instructions, is given below.
Step 1: Add the egg yolks, milk, and brown sugar to a large saucepan. Whisk until combined.
Step 2: Add butter. Heat saucepan over low heat.
Step 3: Cook for 10 minutes, whisking regularly, until mixture has thickened. Don’t overcook it or you won’t get plenty of gooeyness in the frosting.
Step 4: Remove from heat.
Step 5: Whisk in vanilla extract.
Step 6: Add coconut and pecans, and stir in.
Step 7: Let topping cool for 15 minutes. It will continue to thicken up slightly as it cools.
Step 8: Spread topping over cake, and let cool to room temperature before serving.
Recipe Tips!
- Low heat: It’s important to cook the mixture over low heat. This will allow it to thicken and not scorch.
- Cakes that pair well with this frosting: You can pair this frosting with store-bought or homemade German chocolate cake. This frosting also pairs well with white cake.
Storage
Store any leftover frosting in an airtight container in the refrigerator. The frosting will keep for up to 4 days when properly stored in the fridge.
More frosting recipes!
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Coconut Pecan Frosting
Equipment
- Saucepan
Ingredients
- 3 egg yolks
- 1 cup evaporated milk
- 1 ½ cups light brown sugar packed
- 1/4 cup salted butter
- 1 teaspoon vanilla extract
- 2 ½ cups sweetened shredded coconut
- 1 ½ cups chopped pecans
Instructions
- Add the egg yolks, milk, and brown sugar to a large saucepan. Whisk until combined.
- Add butter.
- Heat saucepan over low heat.
- Cook for 10 minutes, whisking regularly, until mixture has thickened.
- Remove from heat.
- Whisk in vanilla extract.
- Add coconut and pecans, and stir in.
- Let topping cool for 15 minutes.
- Spread topping over cake, and let cool to room temperature before serving.
Notes
- Evaporated milk: I use full-fat evaporated milk. It’s important to use evaporated milk, not regular milk, as regular milk can curdle.
- Brown sugar: Feel free to substitute dark brown sugar if you prefer.
- Salted butter: I use salted butter, but you could substitute unsalted butter + 1/4 teaspoon of salt.
- Shredded coconut: For frosting that isn’t as sweet, use unsweetened shredded coconut.
- Pecans: I use unsalted chopped pecans.
- Yield: This recipe yields enough to frost a 9×13-inch sheet cake or the top and middle of a double layer 9-inch round cake.Â
- Nutrition values are estimates.Â
Nutrition
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Comments & Reviews
Karen says
Would there be a problem to increase the pecans and lessen the coconut by even amounts.
Kate says
I don’t think it would be a problem if you slightly lessened/increased the pecans and coconut.