How to Make Coconut Pecan Frosting For German Chocolate Cake

Frosting serves as a finishing touch on cakes, and there is something about coconut pecan frosting that makes a German chocolate cake absolutely irresistible. The combination of a generous amount of butter, mixed with nutty coconut and rich toasted pecans, is a sure-fire winner, and infinitely better than anything you are likely to dig out of a can. German chocolate cake is a lighter version of the heavier variety of chocolate cakes, and this frosting serves as a perfect complement.

Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Frosting for a 2-layer cake
Utensils: Heavy saucepan, spoon

Butter: 1 cup
Can sweetened condensed milk: 14 ounce
Egg: 1
Coconut: 1-1/2 cups
Coarsely chopped pecans, lightly toasted: 1 cup


  • 1

    To begin, place your heavy saucepan on the stove over medium heat. Allow it to warm up a bit, and then add in the butter. Let it melt and become slightly brown – butter that has been browned will always have more flavour, as compared to butter that is taken off the heat immediately after it melts.

  • 2

    Next, crack the egg open, and separate the yolk from the whites. Add the yolk to the melted butter on the stove, and follow it up by pouring in the can of condensed milk. Keep stirring the mixture constantly, and wait for it to reach a boil.

  • 3

    Once the mixture boils, take it off the heat, and place it on an even, heat-proof surface. Add in the coconut and the pecans, and stir them in thoroughly, until the frosting thickens just a little. Allow it to cool until it reaches room temperature, and once it does, your coconut pecan frosting is ready for use.

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