This coconut pecan frosting is a sweet, and buttery frosting loaded with coconut and pecans. It’s a favorite frosting for German chocolate cake, and also tastes delicious on brownies, or cookies.
If you haven’t tried coconut pecan frosting before, then you are missing out. It has a delicious caramel flavor, and is loaded with crunchy pecans. It’s so good, I could eat it by the spoonful.
This frosting is most commonly used on German chocolate cake, so it can also be referred to as German chocolate cake frosting.
It’s a bit different than a buttercream, or cream cheese frosting because it is cooked on the stove top, and made with a granulated sugar instead of a powdered sugar.
If you are a coconut lover, you will be addicted to this frosting.
This is a quick overview of the ingredients you’ll need for this Coconut Pecan Frosting Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- egg yolks – use egg yolks from large eggs, they are usually easier to separate from the egg whites when the eggs are cold
- evaporated milk – you want evaporated milk, not sweetened condensed milk
- vanilla extract – I recommend using a pure vanilla extract
- granulated sugar
- unsalted butter – you can use salted if that’s what you have
- sweetened coconut flakes
- chopped pecans
How to make Coconut Pecan Frosting?
- Add the egg yolks, evaporated milk, and vanilla extract to a large saucepan and mix them together well.
- Add in the sugar and butter. Cook those over medium heat for about 10 to 12 minutes to let the mixture melt, and then thicken to a nice golden brown, light caramel color. Stir it almost constantly while you are cooking it.
- Remove the custard mixture from the heat and stir in the shredded coconut, and chopped pecans.
- Let frosting cool to room temperature, then serve frosting over your favorite chocolate baked goods; brownies, cookies, cake, etc.
Tips and Tricks:
- For deeper flavors, toast the coconut or pecans in a dry pan on the stove top for about 2 to 5 minutes, or on a sheet pan in the oven.
- You want to cook the frosting to a pudding like consistency before you add the coconut and pecans to make sure it is thick enough to coat your cake.
- This makes about 2 cups of frosting. You might want to make a double batch if you want to have enough frosting for in between cake layers of a 2-layer cake, or 3-layer cake, and the sides of the cake.
When to use German Chocolate Frosting:
This yummy coconut pecan frosting is typically used on top of German chocolate cake, but it is delicious on other baked goods as well. Here are some favorites.
- Homemade German Chocolate Cake
- Chocolate Cupcakes or Coconut Cupcakes
- Cookies – in the middle of chocolate whoopie pies, on top of cake mix cookies, or even on a chocolate chip cookie.
Make Ahead and Storage Instructions:
Technically this frosting doesn’t need to be refrigerated, and can be stored at room temperature in an airtight container for up to 3 days.
Personally I like to store it in the fridge, so it will last a little longer. You can store it in the fridge in a covered plastic container for up to 5 days. Let it soften to room temperature before frosting it on cakes, cupcakes, or cookies.
This frosting can also be frozen. Once it is cooled you can transfer it to a freezer safe airtight container, or a freezer bag. The frosting can be stored in the freezer for up to 3 months.
When you’re ready to use the frosting let it thaw overnight in the refrigerator, then let it come to room temperature for about 30 minutes. Stir it before using it to frost your cakes.
This homemade Coconut Pecan Frosting is so much better than the store bought canned version. It’s a delicious frosting, sweet, rich, and delicious on top of your favorite baked goods.
More frosting recipes:
- Vanilla Buttercream Frosting
- Cream Cheese Frosting
- Raspberry Buttercream // The Crumby Kitchen
- Cookie Dough Frosting // Partylicious
Connect with Like Mother, Like Daughter
Be sure to follow us on social media, so you never miss a single post!
Coconut Pecan Frosting
- 4 large egg yolks
- 12 oz evaporated milk
- 1/2 TBS vanilla extract
- 1 1/2 cups granulated sugar
- 3/4 cup unsalted butter
- 7 oz sweetened coconut flakes
- 1 1/2 cups finely chopped pecans
- Add the egg yolks, evaporated milk, and vanilla extract to a large sauce pan, and stir them together until well combined.
- Add in the sugar and butter and stir them into the mixture as much as you can.
- Cook the mixture over medium heat for about 10 to 15 minutes, stirring almost constantly, until it turns to be a golden brown color, and thickened.
- Remove the custard mixture from the heat, and stir in the coconut and pecans.
- Cool the frosting to room temperature until ready to use.