I’m sharing my Easy Coconut Pecan Frosting, a stovetop homemade coconut and pecan topping for German chocolate cake with a little trick I use while the cake is in the oven.

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I never thought I’d care so much about a topping, but this German Chocolate Frosting Recipe stole me. It’s surprising and simple, the kind of thing you brag about without meaning to.

Sweetened shredded coconut gives a chewy, almost addictive sweetness while chopped pecans bring a toasty, slightly savory bite that makes you reach again and again. I call it my Easy Coconut Pecan Frosting when I’m feeling casual, and somehow people always lean in and ask where it came from.

There’s a little bit of mischief in making it, like you found a delicious secret.

Ingredients

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Creamy concentrated milk adds richness and body more calcium than regular milk subtle sweetness
Pure sweetener gives glossy shine and sweet taste mostly simple carbs no fiber
Velvety emulsifier gives custardy texture and protein adds fat and a golden color
Buttery fat makes frosting silky adds calories and saturated fat its rich and comforting
Tiny splash of flavor that rounds sweetness aromatic no nutrients but big impact
Sweet chewy flakes add texture and simple carbs some fiber and tropical coconut flavor
Crunchy nuts with healthy monounsaturated fats and protein adds earthiness and nutty crunch

Ingredient Quantities

1 cup evaporated milk

1 cup granulated sugar

3 large egg yolks

1/2 cup (1 stick) unsalted butter

1 teaspoon vanilla extract

1 1/2 cups sweetened shredded coconut, the sweet kind

1 cup chopped pecans

1/4 teaspoon salt

How to Make this

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1. Preheat a small dry skillet over medium and toast 1 cup chopped pecans for 3 to 5 minutes, shaking the pan, until fragrant; set aside to cool, then chop finer if you want smaller pieces.

2. In a medium heatproof bowl whisk 3 large egg yolks until smooth and slightly lighter.

3. In a medium heavy bottom saucepan combine 1 cup evaporated milk and 1 cup granulated sugar; warm over medium, stirring, until the sugar dissolves and the mixture is hot around the edges but not a rolling boil.

4. Temper the yolks: slowly drizzle about 1/3 cup of the hot milk mixture into the yolks while whisking constantly, then pour the tempered yolk mix back into the saucepan.

5. Add 1/2 cup (1 stick) unsalted butter cut into pieces to the pan and cook over medium low, stirring constantly with a wooden spoon or heatproof spatula and scraping the bottom, until the mixture thickens and coats the spoon, about 10 to 12 minutes; use low heat so the eggs don’t scramble.

6. Remove from heat and stir in 1 teaspoon vanilla extract and 1/4 teaspoon salt.

7. Stir in 1 1/2 cups sweetened shredded coconut and the toasted 1 cup chopped pecans; let the mixture sit off the heat for 5 minutes so the coconut softens and the nuts soak up some flavor.

8. Cool to room temperature, stirring occasionally so it cools evenly; spread on your cake while slightly warm for easier spreading, or chill briefly if you want a thicker, scoopable frosting. Store leftovers covered in the fridge up to a week and gently warm before using.

Equipment Needed

1. Small dry skillet to toast the pecans, you’ll do this over medium heat
2. Medium heavy bottomed saucepan to warm the milk and cook the custard
3. Medium heatproof bowl for whisking the egg yolks
4. Whisk for beating the yolks till smooth
5. Wooden spoon or heatproof spatula to stir and scrape the bottom so the eggs don’t scramble
6. Measuring cups and spoons (1 cup, 1/3 cup, 1/4 tsp etc)
7. Knife and cutting board to chop the pecans finer if you want smaller pieces
8. Spatula or offset spatula for spreading the frosting on the cake, or a spoon if you prefer

FAQ

Q: Is this frosting safe since it uses egg yolks? A: Yes if you cook it properly. Whisk the yolks into the hot milk mix and cook until the mixture thickens and reaches 160°F (71°C) to pasteurize the eggs, or use pasteurized egg yolks to avoid risk. If you skip that step you raise the chance of foodborne illness.

Q: How do I know when the frosting is thick enough? A: It should coat the back of a spoon and hold a slight ribbon when you lift the spoon. If it still runs, keep cooking a few minutes while stirring, if it’s too stiff stir in a tablespoon of warm milk until you like the texture.

Q: Can I make this ahead and how long will it last? A: Yes, store in an airtight container in the fridge for up to 3 to 4 days. Reheat gently in a saucepan over low heat, stirring, until pourable; bring back to at least 160°F if you want the eggs re pasteurized.

Q: Can I freeze the frosting? A: You can freeze for about a month, thaw in the fridge overnight then reheat gently. The coconut may soften and texture can change slightly but it still tastes great.

Q: Can I swap ingredients like unsweetened coconut or different nuts? A: Sure, use unsweetened coconut if you want less sweetness, and swap pecans for walnuts or almonds if you prefer. Toast the nuts first for better flavor and crunch.

Q: Will the coconut and pecans stay crunchy on the cake? A: The pecans will keep some crunch but may soften over time, the sweetened coconut will absorb moisture and get softer. To keep more texture fold them in just before spreading, and toast the nuts for extra crispness.

Homemade Coconut Pecan Frosting Recipe Substitutions and Variations

Evaporated milk: swap with 1 cup whole milk plus 2 tbsp nonfat dry milk (or use 1 cup half and half), it will be a tad thinner but works fine for the custard
Granulated sugar: replace with 1 cup packed light brown sugar for deeper caramel flavor and a slightly moister frosting
3 large egg yolks: use a no-egg cornstarch thickener, whisk 3 tbsp cornstarch with 3 tbsp cold milk till smooth, temper into the hot milk-sugar mix and cook until thick—gives similar body and avoids raw yolks
1/2 cup unsalted butter: use 1/2 cup solid coconut oil if you need dairy free, keep it chilled so the frosting firms up; expect a mild coconut note

Pro Tips

1) Temper the yolks slowly and dont rush it. Pour the hot milk in a thin stream while whisking, use a little measuring cup with a spout if you can. If you dump it in too fast you get scrambled egg bits and thats a pain to fix.

2) Keep the heat low while you cook the custard, stir constantly and scrape the bottom. It takes time to thicken, so be patient, but if it starts to smell or you see curdling pull it off and whisk—turn the heat down and finish slowly.

3) Toast the pecans until you can really smell them, then let them cool completely before chopping. If theyre still warm the oil makes the frosting greasy. Save a few larger pieces for garnish, it looks nicer and adds texture.

4) Let the frosting rest off heat for a few minutes so the coconut softens, then decide if you want spreadable or scoopable. Spread while a little warm for easier smoothing, or chill briefly to firm it up. Store in the fridge and warm gently before using so it spreads again.

Homemade Coconut Pecan Frosting Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I’m sharing my Easy Coconut Pecan Frosting, a stovetop homemade coconut and pecan topping for German chocolate cake with a little trick I use while the cake is in the oven.

Servings

servings

Calories

297

kcal

Equipment: 1. Small dry skillet to toast the pecans, you’ll do this over medium heat
2. Medium heavy bottomed saucepan to warm the milk and cook the custard
3. Medium heatproof bowl for whisking the egg yolks
4. Whisk for beating the yolks till smooth
5. Wooden spoon or heatproof spatula to stir and scrape the bottom so the eggs don’t scramble
6. Measuring cups and spoons (1 cup, 1/3 cup, 1/4 tsp etc)
7. Knife and cutting board to chop the pecans finer if you want smaller pieces
8. Spatula or offset spatula for spreading the frosting on the cake, or a spoon if you prefer

Ingredients

1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
1/2 cup (1 stick) unsalted butter
1 teaspoon vanilla extract
1 1/2 cups sweetened shredded coconut, the sweet kind
1 cup chopped pecans
1/4 teaspoon salt

Directions

Preheat a small dry skillet over medium and toast 1 cup chopped pecans for 3 to 5 minutes, shaking the pan, until fragrant; set aside to cool, then chop finer if you want smaller pieces.
In a medium heatproof bowl whisk 3 large egg yolks until smooth and slightly lighter.
In a medium heavy bottom saucepan combine 1 cup evaporated milk and 1 cup granulated sugar; warm over medium, stirring, until the sugar dissolves and the mixture is hot around the edges but not a rolling boil.
Temper the yolks: slowly drizzle about 1/3 cup of the hot milk mixture into the yolks while whisking constantly, then pour the tempered yolk mix back into the saucepan.
Add 1/2 cup (1 stick) unsalted butter cut into pieces to the pan and cook over medium low, stirring constantly with a wooden spoon or heatproof spatula and scraping the bottom, until the mixture thickens and coats the spoon, about 10 to 12 minutes; use low heat so the eggs don't scramble.
Remove from heat and stir in 1 teaspoon vanilla extract and 1/4 teaspoon salt.
Stir in 1 1/2 cups sweetened shredded coconut and the toasted 1 cup chopped pecans; let the mixture sit off the heat for 5 minutes so the coconut softens and the nuts soak up some flavor.
Cool to room temperature, stirring occasionally so it cools evenly; spread on your cake while slightly warm for easier spreading, or chill briefly if you want a thicker, scoopable frosting. Store leftovers covered in the fridge up to a week and gently warm before using.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.