Coconut-Pecan Frosting

coconutA wonderfully versatile and tasty frosting is the one most associated with German chocolate cake–Coconut pecan frosting.

In reality, there is no German chocolate cake without this essential topping, which is odd given the “German” is meeting the “tropical isle”, but it’s a match made in heaven and we love the duo.

Here is the basic recipe. This makes enough to do a three layer cake but not the sides.

Double or triple it if you must, and frankly this stuff freezes just fine so don’t be afraid to make enough.



  1. 2 c pecans, roughly chopped
  2. 1   12 oz can evaporated milk
  3. 1   1/2 c sugar
  4. 3/4 c butter
  5. 6 egg yolks
  6. 2 c sweetened coconut
  7. 1  1/2 tsp vanilla


  1. Whisk together the eggs, milk, sugar and place over medium heat. Add the butter. Stir pretty constantly, until all is dissolved.
  2. Cook at a very soft bubbling, for about 14 minutes or so, until a light caramel color is arrived at the mixture has thickened  to a pudding like consistency.
  3. Stir in the nuts and coconut and the vanilla and take off the heat and cool until spreadable.

Serves: 1 three layer cake tops only

2 thoughts on “Coconut-Pecan Frosting

  1. Pingback: Caramel Frosting | familyrecipebooks

  2. Pingback: Coconut – Pecan Frosting | familyrecipebooks

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