Coconut Pecan Frosting

Why You’ll Love This Recipe

Coconut Pecan Frosting is a rich, caramel-like topping famously used in German chocolate cake. With its buttery base, sweetened shredded coconut, and chopped pecans, it offers a chewy, nutty texture and a deep, toasty flavor that perfectly complements chocolate cakes, brownies, and cupcakes. It’s indulgent, versatile, and easy to make from scratch.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

evaporated milksugaregg yolksunsalted buttervanilla extractsweetened shredded coconutchopped pecans

directions

In a medium saucepan, whisk together the evaporated milk, sugar, egg yolks, and butter over medium heat.

Cook the mixture, stirring constantly, until it thickens—about 10–12 minutes. It should be golden and coat the back of a spoon.

Remove from heat and stir in the vanilla extract.

Fold in the shredded coconut and chopped pecans until evenly combined.

Let the frosting cool to room temperature before spreading over cakes or cupcakes.

Servings and timing

This recipe yields enough frosting for one 9-inch layer cake or 24 cupcakes.
Preparation time: 5 minutes
Cooking time: 12 minutes
Cooling time: 30 minutes
Total time: 45–50 minutes

Variations

Add a pinch of salt for a flavor boost.

Use toasted pecans for deeper nutty flavor.

Substitute coconut milk for evaporated milk for extra coconut richness.

Add a tablespoon of bourbon or rum for an adult twist.

Use brown sugar instead of white sugar for a more caramel-like depth.

storage/reheating

Store Coconut Pecan Frosting in an airtight container in the refrigerator for up to 5 days.
Bring to room temperature before using or warm gently in short bursts in the microwave, stirring between each.
Do not freeze, as the texture may be compromised upon thawing.

FAQs

Can I make this frosting in advance?
Yes, it stores well in the refrigerator and can be made up to 5 days ahead.

Does it have to be refrigerated?
Yes, because it contains eggs and milk, it must be stored in the fridge.

Can I use unsweetened coconut?
You can, but the flavor will be less sweet and slightly different in texture.

Is it only for German chocolate cake?
No, it’s great on brownies, cupcakes, and even as a filling for sandwich cookies.

Why did my frosting curdle or separate?
This can happen if it’s cooked at too high heat or not stirred constantly. Use medium heat and whisk often.

Can I use canned coconut milk instead of evaporated milk?
Yes, though it may alter the flavor slightly and be a bit thicker.

What’s the best way to cool it quickly?
Transfer to a shallow dish and stir occasionally to release heat faster.

How do I toast pecans?
Spread on a baking sheet and bake at 350°F (175°C) for 5–7 minutes until fragrant.

Can I double the recipe?
Yes, just be sure to use a large enough saucepan and stir frequently to prevent burning.

Is this frosting gluten-free?
Yes, all the ingredients are naturally gluten-free. Always check labels to be sure.

Conclusion

Coconut Pecan Frosting is a luscious, textured topping that brings classic Southern flavor to any dessert. Whether you’re topping a traditional German chocolate cake or experimenting with new sweets, this frosting adds a sweet, nutty richness that turns any treat into something special.

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