German Chocolate Cake Frosting
Thick and creamy German chocolate cake frosting is studded with pecans and sweetened shredded coconut. It’s perfect for icing a classic German chocolate cake as well as brownies, cupcakes, and more!
Ingredients
- 1 cup granulated sugar (200 grams)
- 1 cup evaporated milk NOT sweetened condensed milk (240 ml)
- 3 large egg yolks room temperature and lightly beaten
- ½ cup unsalted butter (115 grams)
- 1 teaspoon pure vanilla extract
- 1 ½ cups sweetened shredded coconut (120 grams)
- 1 cup chopped pecans (115 grams)
Instructions
- Add the granulated sugar, evaporated milk, and egg yolks to a large saucepan and whisk until fully combined. Slice the butter into tablespoon-sized pieces and add to the saucepan.
- Place over medium heat, stirring often until the butter completely melts, about 4 to 5 minutes.
- Continue cooking and stirring constantly until the mixture starts to boil, thicken, and turns a very light caramel color. This may take about 10 to 15 minutes.
- Remove from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans.
- Transfer the frosting to a heat-safe bowl and let it cool completely, about 1 to 1.5 hours.
- Once cooled, use it to decorate cakes or cupcakes.
Video
Notes
Storage Instructions: Frosting may be stored in an airtight container in the fridge for up to 4 days.
Freezing Instructions: Freeze in a large freezer bag for up to 3 months. Thaw overnight in the refrigerator.