Make this Coconut Pecan Frosting recipe from scratch for your favorite German Chocolate Cake! This decadent frosting is gooey and sweet like caramel and loaded with coconut and pecans.
Coconut Pecan Frosting
No Southern baker should be without this amazing Coconut Pecan Frosting recipe. It is super sweet, super gooey and loaded with pecans and shredded coconut.
To make it, you use the same method as you would for custard, and it tastes like caramel mixed coconut and the crunch of pecans. Totally decadent and sweet and rich, and complements chocolate amazingly well.
What Do I Use Coconut Pecan Frosting for?
Coconut Pecan Frosting is a gooey frosting, with the consistency of a cross between custard or pudding and caramel.
Traditionally, it's used to fill and frost a German Chocolate Cake.
What to Do with Leftover Coconut Pecan Frosting
Here are some more ways to use it!
- German Chocolate Cookies
- German Chocolate Brownies
- German Chocolate Pie
- Mini tarts
- Chocolate pudding topping
- Sandwiched between 2 cookies
- Ice cream topping
Does Coconut Pecan Frosting Need to be Refrigerated?
If I made it ahead and haven't yet used it on a cake or other baked good, I prefer to keep it in the refrigerator. (Remove it for an hour to come to room temperature before spreading)
If it's on a cake or cookies, etc., it can stay covered at room temperature for up to 5 days.
How to Thicken Coconut Pecan Frosting
This frosting is made kind of like a custard or pudding. The thickeners are the egg yolks and cornstarch. Simply whisk the frosting base on the stove unless it reaches desired thickness. As long as you cook it for long enough on the stove, you shouldn't need anything else to make it thicker.
More Delicious Frosting Recipes
- Caramel Frosting - gooey spreadable frosting that's made with a homemade caramel base
- Marshmallow Frosting - gooey, sticky, sweet, and vanilla, just like a marshmallow
- Strawberry Buttercream - made with real, fresh (or frozen) strawberries!
- Whipped Mascarpone Frosting - light, fluffy, and delicately sweet!
- Pipe-able Cream Cheese Frosting - a cream cheese frosting that is thick enough to hold its shape when piped onto cupcakes!
Coconut Pecan Frosting Video
Coconut Pecan Frosting
- 2 cups evaporated milk
- 2 cups granulated sugar
- 6 egg yolks
- 1 cup butter sliced
- 2 teaspoons vanilla
- 3 cups shredded sweetened coconut
- 2 cups chopped pecans
- In a large saucepan over medium heat, add evaporated milk, sugar, egg yolks, and butter. Cook stirring constantly for 3 to 4 minutes or until butter melts and sugar dissolves.
- Continue cooking and stirring constantly until mixture becomes a light caramel color, is bubbling, and reaches a pudding-like thickness, about 12-15 minutes.
- Remove pan from heat. Stir in vanilla, coconut, and pecans.
- Transfer mixture to a bowl. Let stand, stirring occasionally, 45 minutes or until cooled and spreading consistency.
- Toast the coconut for more flavor. Place on a baking sheet, and bake at 325°F for about 5-10 minutes until golden. Then mix into frosting as called for in the recipe.
- Storage: Store covered in the refrigerator for up to a week. Leave out for an hour and stir well before spreading onto a cake.
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