Coconut Pecan Frosting

5 from 2 votes
2 Comments

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Top your homemade German Chocolate Cake with this luscious, gooey coconut pecan frosting. It’s easy to prepare and elevates your cake from good to fabulous!

Spatula spreading homemade Coconut Pecan Frosting on a German Chocolate cake.
Featured with this recipe
  1. Ingredients in Coconut Pecan Frosting
  2. Tips on Making Coconut Pecan Frosting
  3. Frequently Asked Questions about Coconut Pecan Frosting
  4. More Frosting Recipes
  5. Coconut Pecan Frosting Recipe

This Coconut Pecan Frosting is the perfect topper to our delicious German Chocolate Cake. The sweet, tender cake pairs beautifully with the rich, sugary icing packed with chopped pecans and flaky coconut. Perfect on cupcakes, a whole cake or even chocolate pancakes! This stuff is so good, you’ll find yourself sneaking a spoonful before you’re done.

Ingredients in Coconut Pecan Frosting

This unique frosting is one of my favorite cake toppings! It’s easy to make and so full of flavor, you’ll absolutely love it. Here’s what you need:

  • Egg yolks – separate the eggs and keep the egg whites in the fridge for another recipe.
  • Evaporated milk – about one and a half cups or a 14 ounce can.
  • Light-brown sugar – This gives the frosting a gorgeous light caramel color.
  • White Granulated Sugar
  • Vanilla extract – two teaspoons
  • Butter – To control the flavor, I like to use unsalted butter for this recipe, but you can use anything you have on hand.
  • Coconut – Use sweetened coconut flakes for lots of yummy flavor
  • Pecans – Chop the pecan pieces up to the desired size.
Eggs, butter, coconut, pecans, milk, sugars and vanilla to make Coconut Pecan Frosting for German Chocolate Cake.

Tips on Making Coconut Pecan Frosting

This frosting can seem tricky to make, but it’s really easy. You just need to follow a couple of simple steps:

  • Beat the egg yolks in a separate bowl and set aside.
  • Make sure to stir the milk, sugars, butter and vanilla constantly until the sugar dissolves and the butter melts. It’ll come to a boil quickly. Keep stirring until the mixture comes to a full boil. Then remove from heat.
  • The mixture might look a bit curdled, but don’t worry! It’ll all come together in the end.
  • Quickly stir a small amount of the hot, sugary mixture into the beaten egg yolks. Just a little bit – you don’t want to scramble your eggs!
  • Once it’s cooled down a bit, transfer mixture to the saucepan and stir well. Return to a boil, and keep stirring constantly.
  • The mixture will take on a pudding-like thickness. At this point you can remove it from the heat and add the pecans and coconut. 
  • Cool to a spreading consistency, stirring occasionally as needed.
  • Spread half of the cooled frosting on top of one of German Chocolate cake layer. Stack the other layer of cake spread the remaining frosting on top.
Top view of a spoon next to a bowl of Coconut Pecan Frosting.

Frequently Asked Questions about Coconut Pecan Frosting

What is coconut pecan frosting made of?

Egg yolks, evaporated milk, white and brown sugar, butter, coconut, pecans and vanilla.

Is coconut pecan frosting gluten free?

Yes, there is no gluten in this frosting.

Can you freeze this frosting mixture?

Yes! You can either freeze the frosting by itself or freeze it after it’s iced. Just make sure it’s stored in an airtight container and it’ll keep its shelf life for up to four months.

Does this frosting need to be refrigerated?

Nope! Once frosted, you can keep the cake in an airtight container at room temperature for up to five days. However, you CAN refrigerate if you prefer a more chilled texture.

Read More:33+ Best Dessert Ideas

More Frosting Recipes

Top view of a spoon next to a bowl of Coconut Pecan Frosting.

Coconut Pecan Frosting

5 from 2 votes
Top your homemade German Chocolate Cake with this luscious, gooey coconut pecan frosting. It's easy to prepare and elevates your cake from good to fabulous!
Prep Time 5 mins
Cook Time 35 mins
Cooling time 15 mins
Total Time 55 mins
Course Dessert
Cuisine German
Servings 15

Ingredients

Instructions

  • In a small bowl, slightly beat the egg yolks and set aside.
    Egg yolks whisked in a bowl to make Coconut Pecan Frosting.
  • Combine milk, sugars, butter, and vanilla in a saucepan.
    Pot of butter, sugar and milk to make Coconut Pecan Frosting.
  • Stirring constantly, bring the mixture to a full boil over medium heat. Remove from heat. The mixture may appear a bit curdled.
    Pot of boiled mixture for Coconut Pecan Frosting with bowls of coconut and pecans on the side.
  • Quickly stir a small amount of the hot liquid from the saucepan into the beaten egg yolks.
    Hot mixture added to yolks to make Coconut Pecan Frosting.
  • Add the egg yolk mixture to the saucepan and blend well. Return to a boil, again stirring constantly.
    Yolks added to mixture in pot for Coconut Pecan Frosting. Pecans and coconut on the side.
  • Remove from heat and stir in coconut and pecans. Cool to a spreading consistency, stirring occasionally as needed. Follow instructions for frosting the cake above.
    Wooden spoon of Coconut Pecan Frosting.

Notes

  • Allow coconut pecan frosting to cool completely before spreading it on cake. 
  • This frosting can be made a day ahead. It can be stored at room temperature, no need to refrigerate.
  • To freeze for later use, store in an airtight container or a reusable plastic freezer bag in the freezer.

Nutrition Information

Serving: 15gCalories: 475kcalCarbohydrates: 36gProtein: 5gFat: 36gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.5gCholesterol: 118mgSodium: 138mgPotassium: 251mgFiber: 4gSugar: 32gVitamin A: 551IUVitamin C: 1mgCalcium: 106mgIron: 1mg

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Heidi Rasmussen

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Comments

  1. 5 stars
    My husband love German Chocolate Cake and this frosting recipe was truly fantastic! Easy to make and so tasty. I will be making again for sure!