Coconut Pecan Frosting

A saucepan with fresh made German Chocolate Cake Frosting in it.

It's easy to make coconut pecan frosting from scratch. And let me just tell you, this is THE BEST homemade German chocolate cake frosting ever! We use sugar, cream, and egg yolks to create the creamy base then add butter (makes it so yummy), toasted pecans and toasted coconut to get the iconic frosting flavor we all love!

Course Dessert

Cuisine German

Prep Time 5

Cook Time 10

Total Time 15

Servings serving

Calories 4180kcal

Author Whitney Wright

Ingredients

1 cup heavy cream or evaporated milk
1 cup granulated sugar
3 egg yolks
1/2 teaspoon salt
1/2 cup unsalted butter cubed
1 teaspoon vanilla extract
1 cup pecans toasted and finely chopped
2 cups sweetened shredded coconut toasted

Instructions

In a medium saucepan whisk the cream, sugar, egg yolks, and salt. Set over medium heat and cook, stirring occasionally.
Bring to a low simmer and cook until slightly thickened.
Remove from the heat and add the butter, vanilla, toasted coconut and pecans. Mix to combine. Set aside to cool to room temperature.

Notes

This frosting may appear fairly thin but will thicken as it cools.

Coconut: Toast the coconut! If you don’t, the frosting’s texture and consistency will not be the same.

Pecans: The toasted pecans aren’t as important, but definitely helps with the flavor.

Store: This frosting can store in an airtight container for 1 week. Before using the frosting remove from the fridge an hour prior to frosting your baked goods to allow it to come to room temperature and be more spreadable.

This recipe will frost 24 German Chocolate cupcakes.

Half this recipe to frost these German Chocolate brownies.

Will frost a 3 tiered 8 inch German Chocolate Cake. (Will only frost in between layers, can keep the sides bare like in this Traditional German Chocolate Cake, or you have the option to use a chocolate buttercream to frost the outside edges of the cake).

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