Why You’ll Love This Recipe
This recipe for homemade German chocolate frosting, loaded with coconut and toasted pecans, is classic, iconic, and so easy to make. And it is so very, very good! There’s really nothing else like it in the world of frostings and dessert toppings.
- This frosting turns any chocolate cake into something extra special. I suggest pairing it with my decadent German Chocolate Cake to start.
- This stuff is so good, I suggest making a double batch in case you “accidentally” eat too much before frosting your cake. Honestly a bowl of German chocolate frosting, eaten from a bowl with a spoon, is kind of a dessert unto itself.
- Use it to frost chocolate cookies and brownies. It’s also a great topping for a classic New York style cheesecake.
After you preview the recipe card, be sure to look below for ingredient substitutions, recipe and storage tips, and suggestions for pairings and fun variations!
German Chocolate Cake Frosting
Whether you’re topping a traditional chocolate cake or using it for other treats, this homemade German chocolate frosting is simple to make and transforms any dessert into a decadent delight. Made from scratch with real ingredients, this frosting will become a staple in your recipe collection.
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Servings: 8
Calories: 562kcal
Ingredients
- 1 (12 oz. can) evaporated milk
- 1 1/4 cups sugar
- 3/4 cup butter
- 4 egg yolks
- 2 teaspoons vanilla
- 2 2/3 cups sweetened flaked coconut
- 1 1/2 cups pecans toasted and chopped
Instructions
- In a medium saucepan, combine 1 (12 oz. can) evaporated milk, 1 1/4 cups sugar, 3/4 cup butter, 4 egg yolks and 2 teaspoons vanilla. Cook over medium heat, stirring occasionally, until the butter is melted.
- Continue cooking for about 12 minutes, whisking constantly, until the mixture becomes thick and golden. Remove from heat.
- Place the 2 2/3 cups sweetened flaked coconut and 1 1/2 cups pecans, chopped in a large bowl. Pour the mixture over and stir to fully combine. Cool to room temperature before using.
Nutrition
Calories: 562kcal | Carbohydrates: 49g | Protein: 4g | Fat: 41g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 222mg | Potassium: 196mg | Fiber: 5g | Sugar: 43g | Vitamin A: 672IU | Vitamin C: 0.2mg | Calcium: 34mg | Iron: 1mg
Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!
Ingredient Notes and Substitutions
- Alternatives to Evaporated Milk: Half-and-half or heavy cream can be used in place of evaporated milk for a richer flavor and texture. Whole milk will work, but give you a less creamy frosting. Coconut milk can be used for a dairy-free version, although your frosting may have a slightly tropical flavor (not necessarily a bad thing)!
- For a deeper, more caramel-like flavor, try using brown sugar in place of the white sugar. You can also use sugar substitutes, but you may need to adjust the quantity to get the desired level of sweetness.
Recipe Tips
- Toasting the pecans before adding them to the frosting adds lots of flavor and a slight crunch that really elevates this frosting. Simply spread your pecans on a baking sheet and toast at 350°F for 5-7 minutes. Be sure to let them cool before chopping.
- Once you start heating the evaporated milk mixture, be sure to whisk continuously to prevent curdling and achieve a smooth, thick consistency.
- Don’t be tempted to turn up the heat! It’s crucial to keep the heat at medium. Cooking over high heat can cause the mixture to thicken too quickly or scorch, and the egg yolks may curdle.
Storage and Freezing
- Refrigerator: Store the frosting in an airtight container in the refrigerator for up to 1 week. Let it sit at room temperature for 15–20 minutes and give it a good stir before using. If the frosting is too thick after being stored, stir in a tablespoon of milk or cream to loosen it up a bit. Avoid microwaving the frosting to soften–this may alter the texture.
- Freezer: Place frosting in a freezer-safe container or zip-top bag, removing excess air. Freeze for up to 3 months. To thaw, transfer the frosting to the refrigerator overnight. Let it come to room temperature and stir before spreading.
Variations and Fun Twists
- Chocolate Lover’s Frosting: Stir in ½ cup melted semi-sweet chocolate or chocolate chips
- Caramel Pecan Frosting – Swap sugar for brown sugar and add a drizzle of caramel sauce.
- Nut-Free: Simply omit the pecans, and add a bit of extra coconut if you like.
- Almond Joy Frosting: Swap pecans for chopped toasted almonds and add a dash of almond extract.
Pairings
Don’t limit yourself to using this frosting just for German chocolate cake! It’s great for finishing off all kinds of cakes, cookies and bars.
These are some of our desserts to pair with this frosting.
1 comment
Dawn Dee Girouard
This is the best! I’m thinking of other ways to use it besides on Chocolate Cake. Making brownies right now!