This Pecan Coconut Frosting is a must-try! With sweetened flaked coconut and toasted pecans, this cooked frosting brings rich texture and flavor to every bite. Made with simple ingredients like brown sugar, evaporated milk, and a touch of vanilla, this caramel-like frosting is the perfect topping to German Chocolate Cake.
This recipe yields 2 cups of frosting. It needs time to cool before topping your favorite cake, so be sure to allow time for that when planning.
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This classic recipe for shredded coconut frosting is not like a traditional buttercream frosting. Otherwise known as German Chocolate frosting, it is cooked so has a caramel-like base and is loaded with shredded coconut and toasted chopped pecans, giving this delicious frosting a thick, rich texture and flavor. Use this decadent frosting to top German Chocolate Pound Cake. It can also be used to fill cake layers of traditional german chocolate cake recipes.
Ingredients needed to make German Chocolate Cake Frosting
- Chopped pecans: Look for a bag of chopped pecans in the baking section of your grocery store. If you cannot find chopped pecans, buy whole pecans and give them a rough chop on a cutting board before toasting them.
- Evaporated milk: Look for cans or cartons of evaporated milk in the baking aisle of the grocery store. Evaporated milk helps make this frosting rich and creamy. I recommend using whole milk or 2% varieties in this recipe. If you cannot find evaporated milk, half and half is a great substitute.
- Brown sugar: Either light brown sugar or dark brown sugar will work in this recipe. Dark brown sugar has more molasses in it than does light brown sugar, giving more flavor and depth. Be sure to pack the brown sugar into the measuring cup when measuring your ingredients.
- Granulated sugar: regular white sugar should be used for this recipe. I would not recommend substituting with a sugar alternative.
- Butter: Use unsalted butter for this recipe. If using salted butter, omit the added salt in this recipe. Because salted butters vary in terms of their salt content, I recommend using unsalted butter and adding your own salt so you can control the level of salt in the recipe.
- Egg yolks: the egg yolks help give this coconut-pecan frosting richness. Be sure to remove the whole eggs from the fridge at least 30 minutes prior to baking so they have time to come to room temperature so they can evenly incorporate into the other ingredients. I recommend separating the eggs when they are first removed from the fridge, as they'll be easier to separate when cold. Use the egg whites in your morning omlette or whip up an Angel Food Cake!
- Salt: just a pinch will help balance the sweetness of this frosting
- Vanilla extract: I prefer to use real vanilla extract versus imitation vanilla. I think it makes a difference in the flavor of the baked cake. Use the highest quality vanilla you can afford.
- Sweetened flaked coconut: Look for this in the baking aisle of your grocery store.
Step by step instructions to make homemade coconut pecan frosting
Step 1
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Step 2
Spread chopped pecans on baking sheet in a single layer. Bake pecans in the preheated oven for 8 - 10 minutes or until golden brown, toasted, and fragrant, stirring halfway through. Remove from the oven and allow to cool while you prepare the frosting.
Tip: toasting the pecans may seem like an unnecessary step, however, toasting the pecan pieces brings out the nutty flavor and takes this recipe from good to great!
Step 3
To a large saucepan with the heat off, add the evaporated milk, brown sugar, butter, egg yolks, and salt. Whisk together then turn the stove top to medium heat. Stir constantly, 3 - 4 minutes or until the butter melts and the sugar dissolves.
Step 4
Continue cooking at a low boil, stirring constantly, 12 - 14 minutes or until mixture becomes a light caramel color, is bubbling, and reaches a pudding-like thickness. Cook time may vary, so keep an eye on it as it's cooking.
Tip: drag a spatula through the frosting. If the frosting leaves a path on the bottom of the pan for a second or two, the frosting is done cooking.
Step 5
Remove the pan from the heat and immediately add the vanilla then the coconut and toasted pecans. Stir to evenly incorporate.
Step 6
Transfer the frosting mixture to a bowl. Let stand, stirring occasionally until cooled. Use a cookie scoop to top German Chocolate Pound Cake or fill a cake layer and smooth on top and sides of the cake. Garnish with extra crunchy pecans, shredded coconut, and mini chocolate chips. Slice and serve.
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How to store creamy coconut pecan frosting
This Coconut Pecan Frosting recipe is best used the day it’s made. If preparing this homemade frosting ahead of time, cover the bowl tightly with plastic wrap or place in an airtight container and refrigerate up to 5 days. Allow the frosting to come to room temperature before frosting; I would recommend removing from the fridge at least 1-2 hours before using to allow it to come to room temperature.
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Ingredients
- 1 cups chopped pecans
- 6 ounces evaporated milk
- ¼ cup brown sugar
- ½ cup granulated sugar
- ⅓ cup unsalted butter
- 3 large egg yolks room temperature
- pinch salt
- 1 teaspoon vanilla extract
- 1 cup sweetened flaked coconut
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Spread chopped pecans on baking sheet in a single layer. Bake pecans in the preheated oven for 8 - 10 minutes or until toasted and fragrant, stirring halfway through. Remove from the oven and allow to cool while you prepare the frosting.1 cups chopped pecans
- To a large saucepan with the heat off, add the evaporated milk, brown sugar, butter, egg yolks, and salt. Whisk together then turn the heat to medium. Stir constantly, 3 - 4 minutes or until the butter melts and the sugar dissolves.6 ounces evaporated milk, ¼ cup brown sugar, ½ cup granulated sugar, ⅓ cup unsalted butter, 3 large egg yolks, pinch salt
- Continue cooking, stirring constantly, 12 - 14 minutes or until mixture becomes a light caramel color, is bubbling, and reaches a pudding-like thickness. Tip: drag a spatula through the frosting. If the frosting leaves a path on the bottom of the pan for a few seconds, the frosting is done cooking.
- Remove the pan from the heat and immediately add the vanilla then the coconut and toasted pecans. Stir to evenly incorporate.1 teaspoon vanilla extract, 1 cup sweetened flaked coconut
- Transfer the frosting mixture to a bowl. Let stand, stirring occasionally until cooled.
Notes
- Frosting is best used the day it’s made.
- If preparing ahead of time, cover the bowl tightly with plastic wrap and refrigerate up to 5 days. Allow the frosting to come to room temperature before frosting; I would recommend removing from the fridge at least 1-2 hours before using to allow it to come to room temperature.
- Recipe slightly adapted from Southern Living.