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 it together and let it sit to 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
Homemade Coconut Pecan Frosting
Materials
- 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
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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.
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.