The Best German Chocolate Cake Frosting
You say German Chocolate Cake Frosting, I say Coconut Pecan Frosting, but we all say we can’t do without this delicious homemade frosting chock full of caramel flavor and the fabulous texture of coconut and nuts. So good!
This homemade frosting is a classic for a reason. This tantalizing combination of flavors and textures is commonly referred to as German Chocolate Frosting or Coconut Pecan Frosting. No matter what you call it, it will definitely hit the spot on your next family dessert! Perfectly caramel-y with coconut flakes and crunchy pecans this homemade delight is the perfect topping not only on classic German Chocolate Cake but also Cupcakes, Brownies & even Cookies – yummmmmmmy!!
Ingredients You Will Need
How to Make
Step 1: Add the butter and brown sugar to a medium saucepan.
Step 2: Pour in the Evaporated Milk and the egg yolks.
Step 3: Turn on the heat to low.
Step 4: Stir the mixture continuously until the butter is fully melted, the brown sugar has completely dissolved and the ingredients are thoroughly incorporated.
Step 5: Increase the heat to medium-low and bring the mixture to a low boil. When the bubbles begin to cover the surface of the caramel mixture stop stirring and set a timer for 5 minutes. Allow the mixture to cook without stirring.
Step 6: Turn off the heat, add the Vanilla, and stir until mixed.
Step 7: Add the shredded coconut and mix.
Step 8: Add the chopped pecans and mix.
Step 9: Allow the frosting to cool completely before you use it to top your dessert.
How to Serve
How much frosting will you need? That always depends on how thick or thin you apply the frosting or how much decorating you do but here are a couple of guidelines. Our recipe should make enough Coconut Pecan Icing to cover a 9″ x 13″ sheet cake or a two-layer 8″ cake. If you are making cupcakes, you should be able to frost 18-20 cupcakes if you apply the frosting with a knife.
Expert Tips and FAQ’s
Frosting stored in an air-tight container in the refrigerator should be good for up to a week. If you carefully wrap the frosting in order to avoid freezer burn, the frosting should be fine in the freezer for 3-4 months.
Yes, because the frosting includes egg yolks it will need to be refrigerated. We store the baked goods frosted with this Coconut Pecan Frosting in the refrigerator but then remove them from the refrigerator a couple of hours before we will serve them so the frosting comes back up to room temperature (which is how it tastes best.)
Other Frosting Recipes You Will Love
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The Best German Chocolate Cake Frosting
You say German Chocolate Cake Frosting, I say Coconut Pecan Frosting, but we all say we can't do without this delicious homemade frosting chock full of caramel flavor and the fabulous texture of coconut and nuts. So good!
Ingredients
- 1/2 cup Butter (We use Salted Sweet Cream Butter)
- 1 cup Brown Sugar (packed)
- 1 cup Evaporated Milk
- 3 Egg Yolks
- 1 teaspoon Vanilla
- 2 cups Shredded Coconut
- 1 1/2 cups Chopped Pecans
Instructions
- Add the butter and brown sugar to a medium saucepan.
- Pour in the Evaporated Milk and the egg yolks.
- Turn on the heat to low.
- Stir the mixture continuously until the butter is fully melted, the brown sugar has completely dissolved and the ingredients are thoroughly incorporated.
- Increase the heat to medium-low and bring the mixture to a low boil. When the bubbles begin to cover the surface of the caramel mixture stop stirring and set a timer for 5 minutes. Allow the mixture to cook without stirring.
- Turn off the heat, add the Vanilla, and stir until mixed.
- Add the shredded coconut and mix.
- Add the chopped pecans and mix.
- Allow the frosting to cool completely before you use it to top your dessert.
Did you Make this Recipe? Leave a review below, then snap a picture and tag @twosisterscrafting on Instagram so we can see it!
