Description
This German Chocolate Cake Frosting recipe is the perfect complement to your homemade or store-bought German Chocolate Cake. It’s rich, decadent, and full of coconut and pecans.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large egg yolks
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
- 1 (7 ounce) package sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- In a medium saucepan, combine the granulated sugar, evaporated milk, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes). Be careful not to let it boil.
- Remove from heat and let cool slightly.
- In a large bowl, beat the softened butter with an electric mixer until light and fluffy.
- Gradually add the cooled sugar mixture to the butter, beating until well combined.
- Stir in the vanilla extract, shredded coconut, and chopped pecans.
- Let the frosting cool completely before frosting your cake.
Notes
- For a smoother frosting, you can pulse the coconut in a food processor a few times before adding it.
- This frosting can be made ahead of time and stored in the refrigerator for up to 3 days. Bring it to room temperature and re-whip before using.
- Adjust the amount of coconut and pecans to your liking.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop and Mixer
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 350
- Sugar: 35g
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 30g