Coconut Pecan Frosting

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Coconut Pecan Frosting
This is the original topping recipe used with German Chocolate Cake. The sweet coconut and pecan mixture includes egg yolks, butter, vanilla, sugar and evaporated milk. A classic recipe for a classic cake.
Recipe type: Frosting, Coconut
Prep time: 
Total time: 
Recipe Notes
Method: Stovetop Storage: Refrigerate

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Ingredients
Frosting:
  • 4 large egg yolks
  • 1 can (12 ounces) evaporated milk
  • 1½ teaspoons pure vanilla extract
  • 1½ cups granulated sugar
  • ¾ cup unsalted butter
  • 2⅔ cups shredded or flaked sweetened coconut
  • 1½ cups pecans, coarsely chopped
Instructions
Frosting:
  1. In a medium heavy saucepan over low heat, combine egg yolks, evaporated milk, and vanilla; use a wire whisk and whisk together until well blended. Add sugar and butter; cook on medium heat just to a boil, stirring constantly so mixture does not burn. Remove from heat and stir in coconut and pecans. Cool to room temperature.
  2. Using an offset spatula spread Coconut-Pecan Topping between cake layers and onto top of cake.

Coconut Pecan Frosting

Coconut Pecan Frosting

Coconut Pecan Frosting recipe