Homemade Coconut Pecan Frosting
Homemade Coconut Pecan Frosting, the perfect topping for German chocolate cake, and it’s even better when made from scratch. This classic recipe is easy to make right on your stove top, and you can make it while the cake is in the oven. The sweetness from the coconut with the savory of the pecans is a timeless treat.
It’s not just for cakes, though. I just posted a recipe for German Chocolate Chip Squares where you can substitute Homemade Coconut Pecan Frosting instead of buying canned.
This recipe makes a little more than the canned, however; it makes 2 3/4 cups, which is great for either a 2-layer cake, or for 24 cupcakes.
In my pictures you’ll see I made a 6″ 2-layer cake, plus 16 cupcakes. It was the perfect amount, which I love, and I didn’t scrimp on even one cupcake. Truth be told, I love a little cake with my frosting, if you know what I mean.
If it’s the coconut you love, I also have a recipe for Macaroon Brownie Topping with a similar recipe using coconut flakes that you put over brownies.
Making Homemade Coconut Pecan Frosting
In a medium to large sauce pan add the evaporated milk, sugar, brown sugar, egg yolks, and butter. Bring to a low boil, then allow to simmer on medium-low for about 15 minutes. It needs to thicken up, which it will, you just have to be patient. It takes about 15 minutes or so and you should stir it often.
Let’s go back to the sugars, if that’s ok. The recipe calls for 1/2 cup sugar AND 1/2 cup brown sugar. To make your life easier, you can mix and match here.
In other words, if you prefer one sugar over the other, use 1 cup of that one.
Sometimes my brown sugar is hard as a rock and I don’t always know it until I go to use it. It’s nice that it doesn’t change the recipe too much by using all regular sugar, or all brown sugar.
Once the frosting has thickened up, and I always let it simmer a few minutes more just in case, then you can remove it from the heat.
Add in the vanilla extract, coconut flakes, and the pecans. Mix together and let it cool.
When can I start frosting?
Once it’s reached room temperature, it’s ready to use.
If the frosting is still warm, it could make your cake soggy… too cold, it’ll be hard to spread.
For more frosting ideas, check out these other recipes:
- Mocha Frosting
- Pumpkin Pudding Frosting
- Orange Cupcakes with Vanilla Frosting
- Dark Chocolate Cake
- Chocolate Banana Pudding Cake
FAQ
- Why is my coconut pecan frosting runny?
This usually happens if the frosting wasn’t cooked long enough. The mixture should simmer until it thickens and coats the back of a spoon. It will also thicken more as it cools. - How do I thicken coconut pecan frosting?
If the frosting is too thin, return it to the stove and cook it for a few more minutes while stirring constantly. As the mixture heats, it will reduce and thicken. - Can I use sweetened or unsweetened coconut?
Either works, but sweetened shredded coconut is most commonly used and will give the frosting a sweeter flavor and softer texture. - Do I have to use pecans?
Pecans are traditional, but you can substitute chopped walnuts if needed. The flavor will be slightly different but still delicious. - What cake goes best with coconut pecan frosting?
This frosting is most famously used on German chocolate cake, but it also pairs well with chocolate cake, yellow cake, or even brownies.
If you tried and love this recipe, please leave a 5-star rating on the recipe card and consider leaving a comment below. Thank you so much.
Homemade Coconut Pecan Frosting
Ingredients
- 1 cup evaporated milk
- 1/2 cup sugar
- 1/2 cup brown sugar
- 3 egg yolks, slightly beaten
- 1/2 cup butter
- 1 tsp. vanilla extract
- 1 1/3 cups sweetened coconut flakes
- 1 cup pecans, chopped
Instructions
- Combine milk, sugars, egg yolks, and butter in sauce pan. Simmer on medium-low until thickened. (approx. 15 minutes)
- Remove from heat and add vanilla, flakes, and pecans.
- Allow to cool to room temperature before frosting. Enjoy!
Nutrition
Homemade Coconut Pecan Frosting
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I’m excited to make this! Can I prepare it ahead of time?
Hi Morgan…happy you’re excited about it. I wouldn’t make it too far in advance, maybe a day. Keep it tightly sealed in the refrigerator if you do make it ahead, but it should be room temperature before trying to frost a cake with it. It won’t spread too well if it’s cold. Hope this helps.
It was a very good recipe just like my mother use to make which is what I was hoping for
Awesome…it’s what I was hoping for, too.
It says yields 24. What does that mean? How much does it make? Please
Hi Gaylene, sorry for the confusion. I went into more detail in the blog, so here’s a clip: “This recipe makes a little more than the canned, however; it makes 2 3/4 cups, which is great for either a 2-layer cake, or for 24 cupcakes.” I hope this helps.
This was the 75 servings recipe. I think it really turned out nice.
Just beautiful, well done. My mouth is watering thinking about it. Thanks for sharing.
Does the cake have to be stored in the fridge?
Nope, once frosted you can keep the cake in a sealed container for up to 5 days.
I forgot and added the vanilla along with the butter and sugars
. Will it harm the frosting?
Not at all, it should be fine. I forget too sometimes, but I’ve never noticed a difference in taste.
What can I add extra to make it a little bit thinner ?
Hi Lorie: My first thought is to warm it, that makes it easier to work with vs. when it’s cold. If it’s still too thick, (maybe cooked it a little long?), you could try heating it up again and adding a little more butter to it. Try warming it first, though. I hope this helps.
I made this, doubled the recipe and it turned out lumpy and quite thin, not like a frosting at all! What did I do wrong? I thought I’d followed the directions, but something is wrong! 😑
Hi Candy. I’m sorry to hear you had trouble with this. I imagine that by doubling it, you might have needed to cook it longer, maybe at a higher heat. Whenever I make it, I tend to get impatient, then wonder what I did wrong, did I forget something? …but then it thickens up. I hope you’ll try it again.
I made it just like the directions and it’s so think and hard. I pre measured everything & had everything ready. To add according to the instructions.
Hi Sandra, sorry you had trouble with this. If I had to guess, it sounds like you might have had the temp. a little high on your stove and basically over-cooked it, or your pan may get hotter than others. My best suggestion with a recipe like this is to keep an eye on it, keep stirring it to feel its consistency. I hope you’ll give it another try. Good luck!
How do you keep your egg jokes from curdling?
Great question! The trick is keeping the heat at medium-low and stirring frequently so the egg yolks heat slowly instead of scrambling. I also make sure all the ingredients are well combined before turning on the heat. If the mixture starts bubbling too aggressively, just lower the heat a bit. Slow and steady wins the frosting race.
Very delicious! This is the second time I have made this recipe. THANK YOU!
You’re so welcome, I love sharing this one. It was my Dad’s favorite — he was always asking my Mom to make it again. Glad you like it, too.
Love this recipe. It turned out so good.
Thank you for sharing.
Thank you, Carol…it makes me happy sharing one of my mom’s recipes.
This is so easy to make and is absolutely delicious !! Much better than store bought. I have made this several times, and always get compliments!!
Awesome, thanks Shannan.
I did follow the directions however it still seems to be a little thin and runny. How can I thicken that? Can I cook it a little bit more
Yes, if it’s still not thick enough, keep cooking it.
I added about 1/2 cup more the pecans and coconut and toasted them for depth of flavor. Was a great topper for German chocolate cake!
Thanks, Jenny, I’m glad you liked it.
love this receipe
Awesome!
As I am cooking this now does it thicken more after it cools or do I let it thicken while stirring
Hi Connie. It’s both, but most of the thickening happens while it’s cooking. You probably also noticed that it gets thicker once you add the coconut and pecans. Even though you were making this yesterday, I hope this helps.
This is the only recipe that I use, it turns out so delicious every time. Thanks
Thank you, Diane, I really appreciate that.