Most people searching for German Chocolate Cake Frosting are chasing layers of soft chocolate cake.
But what they actually remember is the frosting.
This rich coconut pecan frosting gives the cake its name. The cake itself is mild and moist, but the frosting—thick, buttery, toasted—carries every bite. You could spread it on cardboard and still go back for seconds.
You’ll learn how to make the original German Chocolate Cake frosting from scratch, how to build the cake itself if you’re ready to go all-in, and how to use this frosting in more ways than you think. I’ll also walk you through how to store it without it drying out, and how to toast pecans so they actually taste like something.
I’ve made this frosting more than ten times. Some days, I make it without the cake.
How to Make German Chocolate Cake Frosting (And Build the Cake Too)
German Chocolate Cake starts with mild chocolate layers and finishes with this signature coconut pecan frosting. You can bake any soft, tender chocolate cake as a base. I use buttermilk and Dutch-process cocoa in mine to balance out the sweetness of the topping.
While the cake cools, make the frosting on the stove. Add evaporated milk, sugar, egg yolks, and a stick of butter to a saucepan. Set it over medium heat and whisk constantly. It takes around 10 to 12 minutes for the custard to thicken to a smooth, pudding-like texture.
Take it off the heat. Stir in the coconut, toasted pecans, vanilla, and a pinch of salt.
Let it cool to room temperature. As it cools, it thickens and becomes easier to spread between the layers and across the top. No frosting on the sides—this cake wears its filling proudly.
If you’re curious how this frosting compares to a classic chocolate frosting, the difference is night and day. German Chocolate Cake frosting is cooked and chunky; chocolate frosting is whipped and smooth. Both have their place—but only one has coconut and crunch.
Toasting Pecans and Mastering the Custard Base
Toasting pecans changes everything. Toss them in a dry skillet over medium heat, stir often, and pull them off after 3 to 4 minutes. They should smell nutty and deepen slightly in color.
To avoid curdled custard, control the heat. Keep it medium or slightly lower and never let the mixture boil. Stir nonstop with a whisk, especially toward the end when it begins to thicken.
Measure everything beforehand. Once the mixture thickens, it all happens fast. Having the coconut, vanilla, salt, and pecans ready helps you fold them in before the custard cools down.
How I Use German Chocolate Cake Frosting Beyond the Cake
The obvious use? Spread it thick between chocolate cake layers.
But that’s not where it ends. I’ve topped cupcakes with it. I’ve sandwiched it between two cookies. I’ve spooned it over brownies, pancakes, and even warm chocolate pie.
It works great as a no-bake layer in trifles, too. Paired with whipped cream and crushed graham crackers, it becomes something close to magic.
More recently, I used it as a dip for chocolate orange balls. That was unexpected—and popular.
Best Storage Tips for Homemade German Chocolate Cake Frosting
Cool the frosting fully before using it. Once it’s thickened, you can store it in an airtight container in the fridge for up to 5 days. Bring it back to room temperature before spreading. It softens nicely and spreads without pulling your cake apart.
For longer storage, freeze it in small containers for up to a month. Thaw in the fridge overnight and stir before using.
I’ve used leftover frozen frosting as a topper for chocolate hummus. Sounds odd—but it worked.
Why I Always Make It From Scratch
I’ve tried the canned version. It’s nothing like this.
The first time I made it from scratch, I rushed. Boiled the mixture. Scrambled the yolks. Tossed the batch. After that, I slowed down.
Now, I give it the 12 minutes it needs. I toast the pecans. I keep the whisk moving. That little time at the stove? It gives you a frosting that tastes like it came from someone’s grandmother’s recipe box.
It’s the one part of the cake that leaves people asking for the recipe.
Save This Recipe for Later and Share Your Take
Pin this recipe to your favorite dessert board. You’ll want it on hand the next time someone asks for real German Chocolate Cake.
Tried it? I’d love to hear how it turned out for you. Share your version in the comments—did you go traditional or do something completely unexpected with it? Let’s swap frosting stories.
German Chocolate Cake Frosting (From Scratch)
This rich, homemade German Chocolate Cake frosting has a thick, creamy texture packed with sweetened coconut and toasted pecans. The custard-style base comes together on the stovetop for a deep, buttery flavor. It’s traditionally used on classic German Chocolate Cake but also works well on cupcakes, brownies, or spooned over ice cream.
Ingredients
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- ½ cup unsalted butter (1 stick)
- 1 tsp pure vanilla extract
- 1 ⅓ cups sweetened shredded coconut
- 1 cup chopped pecans (lightly toasted if possible)
- ¼ tsp salt
Instructions
- PREP INGREDIENTS: Measure all ingredients before starting. Once the mixture thickens on the stovetop, it moves quickly, so having everything ready helps prevent overcooking.
- WHISK THE CUSTARD BASE: In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter. Cook over medium heat, whisking constantly to keep the mixture smooth and prevent the eggs from scrambling.
- COOK UNTIL THICKENED: Continue stirring for 10 to 12 minutes, or until the mixture thickens to a pudding-like consistency and coats the back of a spoon. Do not boil the mixture, and adjust the heat if it starts bubbling.
- ADD COCONUT, PECANS, AND VANILLA: Remove the pan from heat. Stir in vanilla extract, shredded coconut, chopped pecans, and salt until evenly combined. The residual heat will soften the coconut and help blend the flavors.
- COOL TO ROOM TEMPERATURE: Allow the frosting to cool completely before using. It will thicken further as it cools, making it easier to spread onto cake layers or other desserts.
Notes
Lightly toasting the pecans before adding them to the frosting adds extra depth and flavor. You can toast them in a dry skillet over medium heat for 3 to 4 minutes, stirring frequently.
