Coconut Pecan Frosting Recipe for German Chocolate Cake
Written by MasterClass
Last updated: Jun 2, 2024 • 2 min read
Coconut pecan frosting is typical for German chocolate cake, but it complements other cakes, cupcakes, and chocolate brownies. This delicious frosting is essentially custard with the addition of toasted coconut and chopped pecans.
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What Is Coconut Pecan Frosting?
Coconut pecan frosting is the quintessential German chocolate cake frosting, featuring a custard base with chopped pecans and shredded coconut for texture and flavor. Classic coconut pecan frosting is a variation of German buttercream frosting that uses granulated sugar rather than the powdered sugar found in most American buttercream and cream cheese frosting recipes. Egg yolks make a rich, creamy frosting—the perfect accompaniment for homemade German chocolate cake.
3 Tips for Making Coconut Pecan Frosting
Coconut pecan frosting is a little different from other frosting recipes. If you haven’t made this style of frosting before, here’s what you need to know:
- 1. Chill the frosting before using it. The first step in making coconut pecan frosting is melting the butter and sugar on the stove. While the frosting is technically usable at room temperature, it benefits from chilling and setting before spreading it on a layer cake. The warm frosting’s texture may be too runny and slide off the cake’s sides instead of spreading evenly.
- 2. Toast the coconut and pecans. Place shredded coconut and chopped pecans on a sheet pan to toast in the oven, or toast them in a skillet on the stove. Toasting the coconut and pecans brings out a toasty, nutty flavor and helps those ingredients retain their crunch in the frosting. Learn how to make toasted coconut at home. Alternatively, capture the flavor of butter pecan ice cream by frying the pecans in butter and omitting the coconut.
- 3. Use the frosting for layer cakes or cupcakes. Coconut pecan frosting is the traditional choice for a German chocolate layer cake, but you can use it in so many ways. Make individual servings by spreading this frosting on German chocolate cupcakes. If you’re not a fan of chocolate, pair the frosting with your favorite vanilla cake recipe (or use store-bought cake mix) instead.
German-Style Coconut Pecan Frosting Recipe
makes
About 3 cups; enough frosting for a two-layer 9-inch cakeprep time
5 mintotal time
20 mincook time
15 minIngredients
Note: The total time doesn’t include 1 hour of inactive time.
- 1
Preheat the oven to 350 degrees Fahrenheit.
- 2
Place the chopped pecans and shredded coconut on a sheet pan.
- 3
Toast the coconut and pecans in the oven until golden brown and fragrant, about 7–10 minutes.
- 4
In a large bowl, whisk the egg yolks until frothy.
- 5
In a medium saucepan over medium heat, melt the unsalted butter.
- 6
Add the sugar and brown sugar to the butter.
- 7
Cook the butter and sugar mixture until the sugar dissolves.
- 8
Add the evaporated milk and vanilla extract and remove the pan from the heat.
- 9
Temper the egg yolks by very slowly whisking half of the hot butter, sugar, and evaporated milk mixture into the egg yolks.
- 10
Pour the egg yolk mixture back into the saucepan and return the pan to medium heat.
- 11
Cook the custard mixture, constantly stirring, until it thickens enough to coat the back of a wooden spoon, about 3–5 minutes.
- 12
Remove the saucepan from the heat and stir in the toasted coconut and pecans.
- 13
Transfer the frosting to a bowl and cover it tightly with plastic wrap pressed to the surface of the frosting.
- 14
Chill the frosting for at least 1 hour before using.
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