Classic Coconut Pecan German Chocolate Cake Icing
German chocolate cake frosting recipe is a cooked topping that is similar to caramel and is made with evaporated milk, egg yolks, sugar, and butter. At the end you add in some toasted coconut and chopped pecans. thick and chewy and nutty and not like a whipped buttercream frosting. This version uses a combination of brown and granulated sugar for a deeper caramel flavor. It also has a quick temperature check so you know the egg yolks are done right. Here’s how to make a pudding-thick and spreadable (not runny) frosting.
Why you’ll love this one:
- Deep caramel flavor: Brown sugar, butter, and evaporated milk cook into a rich toffee-like base.
- One saucepan: Everything cooks in one pot, with the mix-ins stirred in off the heat.
- Make ahead friendly: The frosting can be made several days in advance of assembling the cake.
- Works beyond cake: Also good on brownies, cupcakes, and chocolate bars.
- Signs of doneness: Spoon-coating, slow bubbles, and a thermometer reading tell you when it is ready.
Ingredient Notes
- Evaporated milk: This is condensed, unsweetened milk that gives body to the frosting without watering it out. Don’t use sweetened condensed milk. It’s much sweeter and thicker. Using whole milk or cream will change the consistency.
- Egg yolks: They contribute thickness and richness to the frosting. The frosting is cooked so the yolks are brought up to a safe temperature as it thickens.
- Brown and granulated sugar: Brown sugar for a touch of caramel. Granulated sugar keeps the flavor from becoming too heavy.
- Sweetened flaked coconut: It’s the classic option. Very large coconut chips are harder to bite through and don’t mix well with the frosting.
- Pecans: Optional, but toasting them first adds a definite nuttier flavor.
Ingredients Substitutions
Pecans: Substitute with walnuts; they have a slightly bitterer flavor. If you want a nut-free version, skip them.
Coconut: Unsweetened coconut is okay, but the frosting will not be as sweet, so you might want to add a little more sugar.
Butter: Salted butter is okay. Do not add salt, or add just a pinch. Homemade Egg Noodle Recipes — Easy From Scratch
Serve it on a classic layered German chocolate cake where it belongs. It’s also good on chocolate cupcakes, brownies, or a plain old sheet cake.
Reheating and Storage
Store frosting in an airtight container in the refrigerator for up to 4 days. Allow to rest at room temperature for about 20 minutes; stir before spreading. For longer storage, freeze up to 2-3 months and thaw overnight in the refrigerator. This frosting has egg yolks and dairy, so store a frosted cake in the refrigerator, and don’t leave it out for more than 2 hours.
Serving Suggestions
Serve it on a layered German chocolate cake, which is its classic home. It’s also good on chocolate cupcakes, brownies, or a simple sheet cake.
Ingredients
- 1 cup evaporated milk (not sweetened condensed milk) (240 ml)
- ½ cup (100 g) light brown sugar, firmly packed
- ½ cup (100 g) sugar
- 3 large egg yolks
- 1/2 cup (1 stick or 113 g) unsalted butter, cut into pieces
- ¼ tsp salt (fine)
- 1 tsp pure vanilla extract
- 1 1/3 cups sweetened flaked coconut
- 1 cup pecans, toasted and chopped (if desired)
Guidelines
Execution
Get your tools and mix-ins ready: Make sure your cake layers are fully cooled; Warm layers will melt the icing. Chop the pecans. Spread on a baking sheet and toast at 350°F for about 8 minutes, or until fragrant. Let cool. Have an instant-read thermometer at hand.
Whisk yolks and milk: In a medium saucepan, off heat, whisk egg yolks into evaporated milk until smooth. You only want to break up the yolks, not add any air. This keeps streaks of yolk from scrambling later.
Add base ingredients: Add the brown sugar, granulated sugar, butter pieces, and salt and whisk. When everything is added while the pan is still cold, the yolks cook gently and evenly.
Cook until thickened: Place pan over medium-low heat. Stir constantly with a heatproof spatula, scraping the bottom and sides. Cook, stirring, until mixture thickens to custard consistency and coats the back of the spoon, about 10 to 15 minutes. You will see tiny bubbles form, and they will rise slowly. Check with a thermometer; it should read at least 160°F. If thick and under 160°F, continue cooking and stirring. If you see little specks of cooked egg, reduce the heat and stir. Times vary with your pan and hob, so follow the cues more than the clock. Take the pan off the heat, then add the vanilla, coconut, and pecans and stir until they are evenly coated.
Cool and spreadable: Transfer frosting to a bowl and cool to room temperature, stirring occasionally, for about 30 to 45 minutes. It gets thicker when it cools. If still loose, refrigerate for 10-minute increments, stirring in between, until spreadable.
Frost the cake: Spread half the frosting between two cooled layers of cake. Spread remaining frosting on top. In the classic style, the sides of the cake are left bare.
More Tips.
Additional tips
- Keep the heat low: Medium-low heat and constant stirring are your best defense against scrambled yolks.
- Cool cake layers completely: Warm cake layers will make the frosting thin and greasy.
- Don’t judge it hot. The frosting looks thinner when hot and firms as it cools, so wait before deciding it’s too thin.
- Once the mixture thickens, use a heatproof spatula instead of a whisk: it reaches the edges of the pan, where the mixture can burn and cook too quickly.
- Add mix-ins off the heat: This keeps the coconut from getting soggy and the pecans crisp.
Fixing Runny Frosting
| Problem | Likely cause | Fix |
|---|---|---|
| Still thin after cooling | Not cooked long enough | Rewarm gently on low heat, stirring, for a few more minutes, then cool again. |
| Slightly loose | Not cooled long enough | Chill in 10-minute intervals, stirring between |
| Tiny yellow bits | Heat too high | Lower the heat next time; strain out the bits and, if needed, whisk smooth before adding mix-ins. |
| Too thick | Overcooked or chilled | Stir in a teaspoon or two of evaporated milk at a time |
Nutrition Facts
German Chocolate Cake Frosting
About 24 servings per batch
Serving size
2 tablespoons (about 30 g)
| Total Fat 12 g | 16% |
| Saturated Fat: 5 g | 25% |
| Trans Fat 0 g | |
| Cholesterol 45 mg | 15% |
| Sodium 15 mg | 1% |
| Total Carbohydrate: 16 g | 6% |
| Dietary Fiber 1 g | 4% |
| Total Sugars: 15 g | |
| Includes 14 g added sugars | 28% |
| Protein 2 g |
*Percent Daily Values are based on a 2,000-calorie diet. Nutrition information is estimated and may vary depending on the ingredients and serving size.
Common Questions
German chocolate cake frosting recipe is not German.
Nope. The name originates from Sam German, an American baker who created a sweet baking chocolate in 1852. A recipe for a cake using it appeared in a Dallas newspaper in 1957, and the name stuck. Easy Butter Cookie Recipe for Crisp, Buttery Cookies
Can I substitute sweetened condensed milk for evaporated milk?
No. Sweetened condensed milk is much sweeter and thicker, so the frosting would set up differently and be too sweet.
How can I tell when the frosting is done cooking?
It should be thick like custard, coat the back of a spoon, and read 160°F on a thermometer, minimum.
Can I make it up ahead?
Yes. Make it 3 to 4 days in advance, keep it covered in the refrigerator, and allow it to soften slightly before spreading.
Why is my icing grainy?
The sugar may not have dissolved, or the mixture was overheated. Gentle heat and constant stirring helps prevent it. You could also try gently warming it with a teaspoon of evaporated milk, stirring until smooth.
Conclusion
To make a good German chocolate cake frosting recipe, you need to heat it gently, stir it patiently, and let it cool plenty. Watch the visual and temperature cues, and you get a rich, chewy coconut-pecan topping that stays put between cake layers.
