Coconut Pecan Frosting

Coconut pecan frosting is a rich, homemade frosting that's perfect for German chocolate cakes.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 10

Resting time 15

Total Time 30

Servings servings

Calories 222kcal

Add the egg yolks, milk, and brown sugar to a large saucepan. Whisk until combined.
3 egg yolks, 1 cup evaporated milk, 1 ½ cups light brown sugar
Add butter.
¼ cup salted butter
Heat saucepan over low heat.
Cook for 10 minutes, whisking regularly, until mixture has thickened.
Remove from heat.
Whisk in vanilla extract.
1 teaspoon vanilla extract
Add coconut and pecans, and stir in.
2 ½ cups sweetened shredded coconut, 1 ½ cups chopped pecans
Let topping cool for 15 minutes.
Spread topping over cake, and let cool to room temperature before serving.

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 9x13-inch sheet cake or the top and middle of a double layer 9-inch round cake.
Nutrition values are estimates.