Description
Okay, let’s get one thing straight — German chocolate frosting is NOT from Germany. Plot twist, right? It’s actually named after some dude named Samuel German who invented a type of baking chocolate. But who cares about history when we’re talking about this absolutely divine, coconut-pecan masterpiece that turns any regular chocolate cake into something that’ll make people weak in the knees?
This isn’t your basic buttercream situation. We’re talking about a rich, caramel-colored, gooey frosting that’s packed with toasted coconut and crunchy pecans. It’s like eating a candy bar in frosting form, and honestly, I’ve been known to eat it straight from the bowl with a spoon. Don’t judge me.
Ingredients
For the Frosting Base:
- 1 cup evaporated milk (not condensed milk — don’t mess this up!)
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup (1 stick) unsalted butter
- 1 tsp vanilla extract
- Pinch of salt
For the Good Bits:
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans (toasted if you’re feeling fancy)
Optional But Recommended:
- Extra coconut and pecans for decorating
- A shot of bourbon (just kidding… or am I?)
Instructions
If you want to be extra (and you should), toast your pecans in a dry skillet over medium heat for 3-4 minutes until fragrant. Set aside to cool.
Pro tip: Don’t walk away during this step. Nuts go from perfect to burned in about 30 seconds.
In a medium saucepan, whisk together the evaporated milk, sugar, and egg yolks until smooth.
Add the butter and cook over medium heat, stirring constantly (like, don’t stop stirring) for 10-12 minutes until it thickens enough to coat the back of a spoon.
You’ll know it’s ready when you can run your finger across the back of the spoon and it leaves a clean line. If you’re not sure, it probably needs another minute or two.
Remove from heat and stir in vanilla and salt.
Fold in the coconut and pecans. This is where it gets real, people.
Let it cool for about 30 minutes, stirring occasionally. It’ll thicken as it cools — this is exactly what we want.
Once it’s cooled to room temperature, it’s ready to spread on your cake. Don’t worry if it looks a little loose at first — it firms up perfectly on the cake.
Notes
- Stir constantly — this prevents the eggs from scrambling and keeps everything smooth
- Use room temperature ingredients — they blend better and cook more evenly
- Don’t rush the cooling — patience gives you the perfect spreadable consistency
- Toast everything — toast the coconut AND the pecans for maximum flavor
- Make it ahead — this actually tastes better after sitting overnight
- Prep Time: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~120 kcal
- Fat: ~8g
- Carbohydrates: ~12g
- Protein: ~2g