Sure, a moist German chocolate cake is rich and decadent on its own, but no chocolate cake is complete without frosting. Just ask your kids. Or Mama, for that matter.Our Coconut-Pecan Frosting Recipe is the perfect German chocolate cake icing. Thick, nutty, and delicious, we dare say this icing might be the very best reason to slice into a piece of chocolate cake.This coconut-pecan icing begins with toasted pecans. While you're waiting patiently for the pecans, it's a cinch to concoct the base of your coconut icing by creating a mixture on the stove using evaporated milk, sugar, egg yolks, and butter. Once your base is bubbling and becomes caramel in color, remove from heat, stir in your other few ingredients, and let it sit.The best part? A small amount of this homemade chocolate cake frosting goes a long way, so you won't have to worry about having enough for every bite. You will want to make sure you've got a glass of milk on hand, though. 

Coconut-Pecan Frosting

pecans

evaporated milk

sugar

butter

egg yolks,

coconut

vanilla extract

Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes).


Meanwhile, cook evaporated milk, sugar, butter, and egg yolks in a heavy 3-qt. saucepan over medium heat, stirring constantly, 3 to 4 minutes or until butter melts and sugar dissolves. Cook, stirring constantly, 12 to 14 minutes or until mixture becomes a light caramel color, is bubbling, and reaches a pudding-like thickness.


Remove pan from heat; stir in coconut, vanilla, and pecans. Transfer mixture to a bowl. Let stand, stirring occasionally, 45 minutes or until cooled and spreading consistency.


I've been making this cake for about 15 years. It always gets rave reviews by everyone in my family and my friends who eat it. In fact, at any family function, I'm asked to bake it.   The ONLY GC Cake I will make!!! Absolutely delicious and the Frosting is out of this world! Can't beat it.

A delicious frosting and an easy to follow recipe. I cooked it following the instructions. The cake I made is a chocolate pound cake which I slice in half and pile on the frosting. I use the recipe for "Classic Southern Pound Cake " from  the May 2017 Southern Living magazine.  I simply add 3 heaping tablespoons of Dutch process cocoa. I do a lot with this cake. I use the recipe to make a coconut pound cake. My friend's favorite is a lemon blueberry pound cake based on this recipe. It's the best pound cake I have ever tried!

Perfect consistency on the first try! I read a lot of different German Chocolate Frosting recipes before settling on this one and the number one complaint was not getting  the right consistency. I had no problem getting it just right on the first try with this one.I substituted light brown sugar (1 1/2 cups packed) instead of granulated sugar and ended up using 1x7 oz bag of sweetened flakes coconut. I chose to grind the pecans a bit smaller than the come from the grocery.

This thick, nutty frosting pairs perfectly with Mama's German Chocolate Cake.

coconut-pecan frosting

Total: 1 hours, 40 minutes

Servings: 5

Author : Southern Living Editors

Ingredients

Instructions

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