This is your foolproof guide to making German Chocolate Frosting, and you can count on this recipe to be handed down from one generation to the next. Decadently rich and lusciously thick and creamy, this German chocolate frosting with coconut and pecan has everything you could possibly want in a frosting: flavor and texture in abundance.
This icing is the star of the show on both our German chocolate cake and our German chocolate cupcakes.
Table of Contents
Why This Recipe Works
This Texas-born cake is up there in popularity with Texas sheet cake and other Southern desserts like caramel cake, peach cobbler, and pecan pie.
A mix of crunchy and sweet, this icing recipe is perfectly harmonious with just about any chocolate cake recipe. Though this recipe may seem a little intimidating compared to your average vanilla or cream cheese frosting, trust us when we say that it is foolproof. The most important thing is to plan ahead.
The frosting comes together on the stovetop and needs time to chill in the refrigerator before using.
This recipe is very well-balanced--just enough nuttiness to counter the sweetness, and the texture is the perfect combination of crunchy, chewy, and gooey thanks to the coconut and pecans we add to the brown sugar mixture.
You can use this frosting beyond your standard German chocolate cake recipe. This recipe would also be delicious on vanilla cupcakes and our easy chocolate cupcakes.
You can also make our brownies and double chocolate chip cookies next level with German chocolate frosting on top!
And for other foolproof frosting recipes, be sure to add our sugar cookie frosting (that hardens!) and strawberry shortcake cupcakes to your dessert to-make list!
Ingredients
Butter | Make sure you use unsalted butter for this recipe.
Evaporated Milk | Be sure to use evaporated milk only for this recipe. This is not to be confused with sweetened condensed milk or regular milk. Regular, fresh milk will not work in this recipe. The frosting will be too liquidy if you attempt to sub it in.
Brown Sugar | Thanks to a touch of molasses, brown sugar has a richness neither granulated sugar nor powdered sugar holds a candle to. Use light or dark brown sugar for this recipe.
Egg Yolks | Egg yolks are the thickener in this coconut pecan frosting. Cold eggs are easier to separate than room-temperature eggs, but we highly recommend you avoid using cold eggs in this recipe. Instead, we suggest separating the egg yolks in advance and allowing them to sit for about 30 minutes to come to room temperature before using.
Vanilla Extract | Vanilla extract ups the flavor ante of almost anything it touches, including this German chocolate frosting.
Coconut | Make sure you buy a sweetened, shredded coconut for this recipe.
Pecans | Of course, this recipe couldn't possibly be complete without chopped pecans. If you want your frosting to be over-the-top delicious, feel free to toast them before adding them to the mix!
How to Make German Chocolate Frosting
Add the butter, milk, and sugar to a large saucepan over medium heat and allow to melt, stirring occasionlly.
Add the egg yolks to a small bowl and ladle in about 2 tablespoons of the warm stovetop mixture. Stir and repeat once more.
Then, add the egg mixture to the saucepan and stir. Simmer for about 10 minutes, stirring often, until the mixture has thickened.
Remove from the heat and stir in the vanilla and salt, followed by the coconut, and pecans.
Transfer to a bowl and place in the refrigerator to chill for about 2-3 hours.
Note: If the frosting is difficult to spread fresh out of the fridge, let it sit out for about 30 minutes.
How to Store German Chocolate Frosting
Make Ahead | This frosting recipe can definitely be made ahead of time and kept in an airtight container in the refrigerator until ready to use.
Store | If you have extra or need to store for a longer period of time, store your frosting in an airtight container for up to five days.
Freeze | To ensure the best quality, place the cooled frosting into a freezer-safe container, leaving a bit of space at the top as it will expand when frozen. Store for two to three months.
5 Must-Try Southern Desserts
German Chocolate Frosting
Ingredients
For the German Chocolate Frosting:
- 12 tablespoons unsalted butter, room temperature
- 1 (12-ounce) can evaporated milk
- 1 ¼ cup light brown sugar, lightly packed
- 4 egg yolks, room temperature
- ½ teaspoon pure vanilla extract
- ½ teaspoon fine sea salt
- 2 cups sweetened, shredded coconut
- 1 ½ cup chopped pecans
Instructions
Make the Frosting
- Add the butter, milk, and sugar to a large saucepan over medium heat and allow to melt, stirring occasionlly.
- Add the egg yolks to a small bowl and ladle in about 2 tablespoons of the warm stovetop mixture. Stir, and repeat once more.
- Then, add the egg mixture to the saucepan and stir. Simmer for about 10 minutes, stirring often, until the mixture has thickened.
- Remove from the heat and stir in the vanilla and salt, followed by the coconut, and pecans.
- Transfer to a bowl and place in the refrigerator to chill for about 2-3 hours.
Nutrition
Cathy Hall says
This frosting was outstanding! My brother requested German Chocolate cake for his birthday and everyone loved this. I’m saving this recipe !!!
Kelly Anthony says
Yay! That's so awesome. Thanks for sharing, Cathy 🙂
Debi says
Will defIinitely make this again. Thank you for sharing!