Description
A rich and creamy frosting made with sweetened coconut and chopped pecans, perfect for topping German chocolate cakes and other desserts.
Ingredients
- 1 cup evaporated milk
- 1 cup granulated sugar
- 3 large egg yolks
- 1/2 cup unsalted butter
- 1 teaspoon vanilla extract
- 1 1/3 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- In a medium saucepan, combine evaporated milk, sugar, egg yolks, and butter.
- Cook over medium heat, stirring constantly, until the mixture thickens and turns golden brown, about 10–12 minutes.
- Remove from heat and stir in vanilla extract, shredded coconut, and chopped pecans.
- Allow the frosting to cool to room temperature before spreading on cake or cupcakes.
Notes
- Make sure to stir continuously to avoid curdling the eggs.
- Store leftover frosting in the refrigerator for up to a week.
- Can be made a day ahead to save time.