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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!
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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.
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.
Frequently Asked Questions about Coconut Pecan Frosting
Egg yolks, evaporated milk, white and brown sugar, butter, coconut, pecans and vanilla.
Yes, there is no gluten in this frosting.
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.
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.
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Coconut Pecan Frosting
- In a small bowl, slightly beat the egg yolks and set aside.
- Combine milk, sugars, butter, and vanilla in a saucepan.
- Stirring constantly, bring the mixture to a full boil over medium heat. Remove from heat. The mixture may appear a bit curdled.
- Quickly stir a small amount of the hot liquid from the saucepan into the beaten egg yolks.
- Add the egg yolk mixture to the saucepan and blend well. Return to a boil, again stirring constantly.
- 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.
- 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.