German chocolate frosting is the cooked coconut pecan frosting that goes on German chocolate cake. It is a stovetop custard of evaporated milk, brown sugar, egg yolks and butter, thickened for 10 to 12 minutes and then loaded with sweetened shredded coconut and toasted pecans. One batch frosts a 2 layer 9 inch cake or 24 cupcakes.
Despite the name, the frosting itself has no chocolate in it. The cake takes its name from German’s sweet baking chocolate, and the gooey, caramel colored coconut pecan topping is what everyone remembers. This is the from scratch version I have made for years, with the details that keep it glossy and thick instead of runny or curdled.
Following a special diet?
Every recipe on this site can be converted to gluten-free, vegan, dairy-free, keto, nut-free or egg-free with adjusted ratios so nothing falls flat.
Try the Recipe Converter →The Short Version
- Makes: enough for one 2 layer 9 inch cake or 24 cupcakes
- Time: about 10 minutes prep, 10 to 12 minutes on the stove, 30 to 45 minutes to cool
- Base: 1 can (12 oz) evaporated milk, 1 1/4 cups brown sugar, 4 egg yolks, 1 cup butter
- Mix-ins: 2 cups sweetened shredded coconut and 1 1/2 cups toasted chopped pecans
- Done when: the custard coats the back of a spoon and holds a line when you run a finger through it
- Keeps: 3 days in the fridge in an airtight container
What Goes Into Coconut Pecan Frosting
Butter, brown sugar, egg yolks and evaporated milk make the custard. Use full fat evaporated milk. Low fat versions cook up thinner and set into a looser spread, while full fat gives the glossy, caramel like body that defines a proper German chocolate cake frosting.
Brown sugar is what gives the frosting its toffee flavor and deep golden color. After the custard thickens you add vanilla, a pinch of salt, sweetened shredded coconut for chew, and toasted pecans for crunch. A quarter teaspoon of cinnamon is optional and adds a warm background note that suits fall baking.
Evaporated Milk or Sweetened Condensed Milk?
Some German chocolate cake frosting recipes use sweetened condensed milk and skip the sugar. I have made it both ways and stay with evaporated milk plus brown sugar. It gives you control over the sweetness, a deeper caramel flavor and a cleaner set. Sweetened condensed milk makes the frosting noticeably sweeter and slightly gummy, and it is harder to tell when the custard is done.
Toast the Pecans First
Toasting is not optional here. Raw pecans taste flat and slightly bitter under all that sweetness. Spread the chopped pecans on a baking sheet and toast them at 350°F for 7 to 8 minutes, until golden and fragrant. No oven free? A dry skillet over medium heat works in 3 to 4 minutes if you keep stirring. Let the nuts cool completely before they go into the warm custard.
Cooking the Custard Without Curdling It
Melt the butter in a medium saucepan over medium heat and stir in the brown sugar until it dissolves. In a separate bowl, whisk the egg yolks and evaporated milk until completely smooth, then pour this slowly into the pan while whisking.
Now stay at the stove. Keep the heat at medium or slightly lower, stir constantly and never let it boil hard. Over 10 to 12 minutes the mixture turns from thin and milky to thick and velvety. When it coats the back of a spoon, it is ready. Measure the coconut, pecans, vanilla and salt before you start, because the last minutes move fast.
Take the pan off the heat and stir in the vanilla, salt, coconut and pecans until evenly combined. The frosting will look loose and very chunky while warm. That is normal.
Cooling and Spreading
Let the frosting cool at room temperature for 30 to 45 minutes, stirring now and then. It thickens a lot as it cools and is ready when a spoonful holds its shape. Warm frosting melts into the cake crumb and slides off the layers, so wait.
For a classic German chocolate cake, spread it thickly between the layers and over the top and leave the sides bare. The frosting is the star, and the traditional cake shows it off.
If Your Frosting Goes Wrong
- Runny after cooling: the custard was not cooked long enough. Return it to low heat and stir until it coats a spoon, then cool again.
- Grainy or scrambled bits: the heat was too high or the yolks went in too fast. Strain the custard before adding the mix-ins next time, and keep the heat at medium.
- Too thick to spread: it was chilled. Let it sit at room temperature for 30 minutes and stir.
- Too sweet: add the pinch of salt and use well toasted pecans. Both balance the sugar.
Ways to Use German Chocolate Frosting
Beyond the classic cake, it tops German chocolate cupcakes, fills sandwich cookies, and turns a pan of brownies into something special. Spoon it over pancakes or vanilla ice cream, or layer it in a trifle with whipped cream and crushed graham crackers.
If you like this flavor, the coconut pecan frosting is a close cousin, and chocolate fudge frosting is the pick when you want something smooth and all chocolate. For a spice or pumpkin cake in fall, try maple frosting.
Storing and Making It Ahead
Store the cooled frosting in an airtight container in the fridge for up to 3 days. Bring it back to room temperature and stir before using, because cold frosting tears the cake. You can also freeze it in small containers for up to a month and thaw it overnight in the fridge. A frosted German chocolate cake keeps covered in the fridge for 3 days.
Quick Answers
Is German chocolate frosting the same as coconut pecan frosting?
Yes. German chocolate frosting and coconut pecan frosting are the same cooked custard with coconut and pecans. The first name comes from the cake it is made for.
Does German chocolate frosting have chocolate in it?
No. The classic frosting has no chocolate. The chocolate is in the cake.
How much frosting do I need for a German chocolate cake?
One batch covers a 2 layer 9 inch cake with the tops and middle frosted, or about 24 cupcakes. For a 3 layer cake, make 1 1/2 batches.
Can I make it without eggs?
The egg yolks are what thicken the custard. Without them you need a different recipe, usually one based on sweetened condensed milk.
What can I use instead of German chocolate frosting?
Chocolate ganache or a chocolate fudge frosting both work on German chocolate cake if someone does not like coconut, though the cake will taste like a regular chocolate cake.
If you make this for a birthday or holiday cake, leave a comment and a star rating below. It helps other bakers find the recipe.
German Chocolate Frosting Recipe
This German chocolate frosting is the classic coconut pecan frosting for German chocolate cake, made from scratch on the stovetop. Evaporated milk, brown sugar, egg yolks and butter cook into a thick, glossy custard in 10 to 12 minutes, then sweetened shredded coconut and toasted pecans are folded in. It makes enough German chocolate cake frosting for a 2 layer 9 inch cake or 24 cupcakes. Use it between cake layers, on German chocolate cupcakes, over brownies or as a coconut pecan filling for cookies. Full fat evaporated milk gives the richest caramel flavor, and the frosting keeps for 3 days in the fridge or 1 month in the freezer.
Ingredients
- 1 cup (2 sticks) unsalted butter
- 1 1/4 cups light brown sugar, packed
- 4 large egg yolks
- 1 can (12 oz) evaporated milk
- 1 1/2 teaspoons vanilla extract
- 2 cups sweetened shredded coconut
- 1 1/2 cups chopped pecans, toasted
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon (optional)
Instructions
- TOAST THE PECANS: Preheat oven to 350°F (175°C). Spread the chopped pecans on a baking sheet in a single layer and toast them for 7 to 8 minutes, or until they are golden brown and fragrant. Remove from the oven and allow them to cool completely while preparing the custard base.
- MAKE THE CUSTARD BASE: In a medium saucepan, melt the butter over medium heat. Add the brown sugar and stir until it dissolves into the melted butter. In a separate bowl, whisk together the egg yolks and evaporated milk until smooth and well combined. Slowly pour the egg mixture into the butter and sugar, whisking constantly to avoid curdling the eggs. Continue cooking over medium heat, stirring constantly with a wooden spoon or silicone spatula, until the mixture thickens enough to coat the back of a spoon—this will take about 10 to 12 minutes. Do not leave the stove during this step to avoid scorching or curdling.
- FINISH THE FROSTING: Remove the saucepan from heat. Stir in the vanilla extract, salt, shredded coconut, and toasted pecans. Mix until all ingredients are evenly distributed and the frosting is thick and textured. Allow the frosting to cool at room temperature for 30 to 45 minutes, stirring occasionally. It will continue to thicken as it cools and will be ready to spread once it reaches a scoopable consistency.
Notes
Use full fat evaporated milk for the creamiest texture. Cook the custard over medium heat and stir constantly so the yolks do not curdle; it is ready when it coats the back of a spoon. Let the frosting cool until it holds its shape before spreading. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month. Bring to room temperature and stir before using.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 140Total Fat 8.5gSaturated Fat 3.0gTrans Fat 0.0gUnsaturated Fat 5.2gCholesterol 41mgSodium 66mgCarbohydrates 15gFiber 1.4gSugar 13gProtein 2.4g
