German chocolate cake frosting recipe

Creamy German chocolate cake icing has pecans and sweetened shredded coconut. This icing works beautifully on German chocolate cakes, brownies, cupcakes, and more! 

– 1 cup granulated sugar (200 grams) – 1 cup evaporated milk NOT sweetened condensed milk (240 ml) – 3 large egg yolks room temperature and lightly beaten – ½ cup unsalted butter (115 grams) – 1 teaspoon pure vanilla extract – 1 ½ cups sweetened shredded coconut (120 grams) – 1 cup chopped pecans (115 grams)



Whisk egg yolks, evaporated milk, and granulated sugar in a large pot until mixed. Slice butter into tablespoon-sized pieces and add to saucepan.


Stir often over medium heat until butter melts, 4–5 minutes. Keep stirring until the mixture boils, thickens, and turns a light caramel color. This may take 10–15 minutes.


Stir in vanilla, shredded coconut, and chopped pecans after removing from heat. Let the frosting cool in a heat-safe basin for 1–1.5 hours.


Also See: 

French toast casserole recipe