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Coconut Pecan Frosting might be the classic recipe for frosting on German Chocolate Cake, but it’s also a delicious frosting for anything you want to add it to: it’s great on cookies, brownies, even as a dip. This recipe will show you exactly how to make this decadent frosting with sweetened coconut and pecans so you can add it to anything you like.
Classic coconut pecan frosting is actually a cooked custard, and getting it to that perfect, scoopable, spreadable consistency can be tricky. I’ve spent years perfecting this stovetop method to ensure it turns out thick, rich, and deeply caramelized every single time. It’s sweet and jam-packed with texture, and it’s so good you’ll want to eat it straight out of the pan with a spoon. Whether you’re upgrading a box mix or topping a homemade cake, this is the only recipe you’ll ever need.
German Chocolate Frosting Ingredients
- Evaporated Milk: This gives the custard its signature creamy, canned-milk flavor depth. Do not substitute regular whole milk (it won’t get thick enough) or sweetened condensed milk (which will make it an un-pourable, overly sweet mess).
- Egg Yolks: These provide the structure and rich color. Use large eggs, and make sure no egg whites slip into the mix, or you’ll end up with white specks of cooked egg in your frosting.
- Sweetened Shredded Coconut: Standard grocery store shredded coconut works perfectly. If you only have unsweetened flaked coconut, chop it finely and add an extra tablespoon of sugar to the base.
- Pecans: Raw chopped pecans work great, but if you want to take this frosting to the next level, toast them in a dry skillet for 3-5 minutes before stirring them into the custard. The nutty flavor is so good!
- The ratio of sweetened shredded coconut and chopped pecans is optimized to absorb just enough of the warm liquid base so the frosting holds its shape when stacked.
Dorothy’s Testing Notes and Tips
- When I originally developed this for my German Chocolate Brownies, I tried rushing the stovetop process by cranking up the heat. Big mistake: it scrambled the egg yolks instantly. My biggest takeaway from testing: Cook this over medium-low heat and stir constantly with a rubber spatula, making sure to scrape the bottom of the pan. It takes about 10-12 minutes to thicken to a rich, pudding-like consistency. Also, remember that it will continue to thicken significantly as it cools. Don’t worry if it looks a tiny bit loose right off the stove; a bit of cooling on the counter (and then the fridge) fixes everything.
- Instead of relying on cornstarch or excess sugar to thicken, this recipe uses egg yolks and evaporated milk to create a true, velvety custard base that sets up beautifully as it cools.
- If you see little yellow or white bits in your frosting after cooking (before adding the coconut and pecans), immediately pour the liquid custard through a fine-mesh strainer before adding the coconut and pecans to catch the cooked egg bits.
- If the frosting ends up too runny for cake filling or topping, likely it wasn’t cooked enough or hasn’t cooled down completely. Chill to set it faster and see if that does the trick.
- This recipe yields enough frosting to top a 9×13-inch cake or fill and top an 8- or 9-inch round layer cake (not the sides, just filling and topping).
Coconut Pecan Frosting Recipe
Ingredients
- 1 cup evaporated milk
- 1 ¼ cups (250g) granulated sugar
- 4 large egg yolks, lightly beaten
- ½ cup (113g) unsalted butter, sliced into tablespoons
- 1 teaspoon vanilla extract
- 1 ½ cups (112g) shredded sweetened coconut
- 1 heaping cup (120g) chopped pecans
Instructions
- Combine the evaporated milk, sugar, egg yolks, and butter in a medium saucepan. Cook over medium heat, stirring constantly, until the butter has melted and the mixture thickens and bubbles. Once it bubbles, reduce heat to low and cook for 2 more minutes.
- Remove the pan from the heat and stir in the vanilla, coconut, and pecans. Cool about 1 hour, until the mixture is spreadable.
- Spread frosting over the top of the cooled brownies. Cut into squares.
- Store in refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to make Coconut Pecan Frosting
- It’s important to whisk your egg yolks and sugar until smooth. Melt the butter first before adding them and you’ll have a yellow mixture to start.
- Once it boils it will get thicker and coat the back of the spoon.
- Check if it needs to be strained before adding the mix-ins.
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How to use Homemade Coconut Pecan Icing
- Top your favorite brownies
- Classic chocolate cupcakes or vanilla cake
- Warm blondies or sugar cookie bars
- As a filling sandwiched between two oatmeal cookies
- Top chocolate cookies to make a delicious frosted cookie.
