Coconut Pecan Frosting
Prep time
Total time
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: Dessert | Cake 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
  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.
Recipe Notes
Method: Stovetop Storage: Refrigerate
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