This German Chocolate Frosting is sweet and packed with delicious coconut and toasted pecans. Use it with cakes, cupcakes, or pies for a decadent dessert.
German Chocolate Cake is an indulgent dessert - traditionally it's a classic German chocolate cake with thick, creamy coconut pecan frosting in between the cake layers. The filling is so delicious though that I don't stop at just regular chocolate cake - I've used it to make German Chocolate Cupcakes - as well as a topping for a chocolate pie.
The homemade German Chocolate Frosting recipe is a great standalone recipe that can be used in a number of creative (and tasty) ways. So I think it deserves a recipe post all to itself.
Coconut and pecans are a winning combination, I love using them together in things like my Coconut Pecan Cookies. But this creamy German chocolate cake frosting is one you'll want to come back to time and time again - for various German chocolate desserts!
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Why You'll Love This German Chocolate Frosting Recipe
- This is the best coconut pecan filling you will try - so full of flavor and delicious nutty aromas.
- The recipe is super easy and comes together quickly. It can be made ahead of time too.
- It's so versatile, whether you're making a homemade German chocolate cake or experimenting with other desserts, this frosting will shine.
What is German Chocolate Frosting?
Contrary to popular belief, German Chocolate Cake is actually not a German recipe. In fact, it's an American recipe developed in the southern states. It gets its name because the original recipe uses a special kind of sweet chocolate in the cake, invented by someone called Samuel German.
The frosting itself doesn't have any chocolate in it at all, but because it is derived from this cake, the wonderful coconut-pecan combination keeps the name of German chocolate frosting.
Ingredients for German Chocolate Frosting
This easy recipe only has a few basic ingredients that come together into the most delicious frosting.
- Evaporated Milk - You'll find cans of evaporated milk usually in the baking or coffee aisle of the grocery store. Do not confuse it with condensed milk which is a thicker, sweeter product.
- Butter - Unsalted butter is best as we will add some salt.
- Egg Yolks - We only need the egg yolks for this recipe so save the egg whites for something else. Use large eggs and always free-range if you can.
- Light Brown Sugar - Using light brown sugar will help to create a lovely caramel flavor in the frosting.
- Coconut - Look for unsweetened desiccated coconut (shredded coconut), you can choose different sizes of coconut flakes depending on how chunky you'd like your frosting to be - this is purely down to preference.
- Pecans - You can have coconut pecan filling without pecans! We will be toasting these to bring out the nutty flavor.
- Salt - A pinch of salt will help to balance out some of the sweetness.
- Vanilla - You can use vanilla extract or vanilla. bean paste - this will add a nice flavor base for the pecan coconut frosting.
See recipe card for quantities.
Recommended Equipment
How to Make German Chocolate Frosting
Toast Pecans
Line a baking sheet with parchment paper and spread the pecans out in an even layer.
Toast them in the oven at 350°F / 180°C for 8 minutes, or until they start to darken slightly and you can smell a delicious nutty aroma filling your kitchen.
Take the pecans out of the oven and let them cool slightly before roughly chopping them. Set aside until needed.
Heat Ingredients
Whisk together the egg yolks and evaporated milk. Don't try to add any air here, just break up the eggs so there are no little specs of egg, as these could scramble when put on the heat, and nobody wants scrambled egg in their frosting!
In a medium saucepan, combine the evaporated milk and egg mixture with the butter, light brown sugar, vanilla, and salt. Heat on the stove top over medium heat, stirring gently until the ingredients are all melted and combined.
Keep heating, stirring constantly until the mixture thickens and comes to a low boil. Let it boil for 30 seconds - It should be a lovely light caramel color and slightly thicker than when you started.
Add Nuts
Remove from the heat and add in the dry ingredients - the chopped pecans and coconut. Mix everything together until evenly dispersed.
Let the German chocolate frosting cool to room temperature before using it. It will thicken as it cools and become a spreadable, scoopable consistency.
How to Make German Chocolate Cake Frosting Ahead of Time
German chocolate cake frosting is ideal for making ahead of time. In fact, giving it time to chill and set can make it even easier to work with. Here's how you can do it:
- Make frosting - As directed, make the frosting and let it cool to room temperature.
- Store - This frosting in best stored in an airtight container. It can be kept for up to 5 days.
- Return to the correct temperature - When you are ready to use your frosting, let it return to room temperature naturally, or heat it gently in the microwave to loosen it up, stirring between bursts. Alternatively, use a double boiler to do this.
Serving Suggestions for Homemade German Chocolate Frosting
This coconut pecan frosting is so versatile you can use it in a lot of different ways.
- Classic Cake - The classic German chocolate cake recipe involves a classic chocolate cake with this frosting as the filling and topping. You probably wouldn't try to frost the entire cake with this as it won't attach very well to the sides of the cake. But this filling will give you the best German chocolate cake, just spread it onto your cake layers with an offset spatula.
- Sheet Cake - If you don't want to faff around with cake pans, you could also just make a fudgy chocolate cake recipe in a sheet pan and spread the German chocolate frosting on top.
- Cupcakes - Try making German Chocolate Cupcakes instead. Just bake the chocolate cake batter in cupcake liners and scoop or spread the coconut pecan frosting in mounds on top. I have a recipe for German Chocolate Cupcakes here.
- Dessert Topping - Use the frosting to top other desserts such as this German Chocolate Pie.
How to Store German Chocolate Frosting
You can make this homemade frosting ahead of time. Store it in a large bowl covered with plastic wrap and keep it in the fridge until you need to use it. When you are ready to use, remove it from the fridge about an hour beforehand to let it come to room temp again, otherwise, it may be too difficult to handle and spread. The frosting will be good in the fridge for up to 5 days.
The same storage rules apply once it is on a cake or dessert - store it in the fridge, preferably in an airtight container.
FAQs
If your German chocolate cake frosting isn't thickening as it should, here are a few simple troubleshooting tips to help get that perfect texture:
- Cook for longer - When heating the ingredients, keep them on a medium for a little longer until the mixture reaches its desired thickness.
- More nuts and coconut - If your frosting is just slightly on the thin side, adding in some extra pecans and desiccated coconut will bulk it up and soak up some of the excess moisture.
- Cornstarch - As a last resort, you could make up a cornstarch slurry and add it to your frosting. Mix 1 teaspoon of cornstarch with 1 tablespoon of cold water, then stir into the warm frosting and heat until thickened. Do this gently to avoid over-thickening or changing the texture too much.
Long story short: yes, you can definitely substitute butter with margarine, but there are a few baking trade-offs to consider before you do:
- Personally, I would always choose butter over margarine. Butter carries beautiful flavors that add a depth and richness to bakes, often complimenting other the flavors. Margarine tends to have a milder taste, so doesn't add much more than a nice texture to your bakes.
- Margarine will not set up as firmly as butter, so your german chocolate cake frosting may be a little on the softer side.
- If margarine is your preferred ingredient of choice, it's best to pick a full‑fat, non-hydrogenated margarine to ensure better melting and richness. To add any lost flavor, pop in an extra ½ teaspoon of vanilla or a small pinch of salt to compensate.
In short, margarine can be a great substitute is you use it correctly, but butter will always be a winner in my eyes.
More Pecan Desserts:
If you love pecans, try these delicious pecan recipes:
Recipe
Homemade German Chocolate Frosting Recipe
Ingredients
- 1 can Evaporated Milk 12oz / 355ml
- 1 ½ sticks Unsalted Butter 170g
- 3 Large Egg Yolks
- 1 ¼ cups Light Brown Sugar 275g
- ¼ teaspoon Salt
- 2 ⅔ cup Dessicated Coconut 200g
- 2 cups Pecans 250g
- 1 teaspoon Vanilla Extract
Equipment
- 1 Large saucepan
Instructions
- Put the pecans on a baking sheet and bake at 350°F for 8 minutes. Let them cool slightly and then chop roughly. Set aside.2 cups (250g g) Pecans
- Whisk together the egg yolks and evaporated milk, then pour into a large saucepan and add the butter, brown sugar, salt and vanilla. Heat over medium heat, whisking slowly just to keep the mixture moving.1 can (355 ml) Evaporated Milk, 1 ½ sticks (170 g) Unsalted Butter, 3 Large (3) Egg Yolks, 1 ¼ cups (275 g) Light Brown Sugar, ¼ teaspoon (¼ tsp) Salt, 1 teaspoon Vanilla Extract
- Heat the mixture until it thickens and begins to boil. Once it starts boiling, keep mixing for about 30 seconds, then turn off the heat and add in the coconut and chopped pecans. Mix them in until evenly dispersed.2 ⅔ cup (200 g) Dessicated Coconut, 2 cups (250g g) Pecans
- Let the German chocolate frosting cool completely before using it.
Chris Radwanski
I could eat this stuff straight out of the bowl! I’ll admit I did take a few cheeky tablespoons full while Jules wasn’t looking. It’s so darn good!