Frosting for German Chocolate Cake Recipe -
Frosting for German Chocolate Cake Recipe
  • READY IN 30 mins

Frosting for German Chocolate Cake

Recipe by  

"This is a yummy frosting to top a German chocolate cake with. It is a traditional recipe with coconut and walnuts."

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. In a medium saucepan, combine the half and half, butter, sugar, yolks and cornstarch. Bring to a boil over medium heat. Remove from the heat and stir in the coconut and walnuts. Cool to room temperature before frosting cake.
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Reviews More Reviews

Most Helpful Positive Review
Feb 29, 2004

My boyfriend started eating this frosting with a spoon it was SO good. One word of advice, wisk the cornstarch in with the half/half first so there are no lumps later. I used Pecans and toasted both them and the coconut as others suggested, it was WONDERFUL!

Most Helpful Critical Review
Oct 05, 2010

VERY disappointed. Very bland, and not at all what I have ever had on a German chocolate cake. This took more work, more expensive ingredients, and was far inferior to the regular brown sugar recipe. This is NOT a "keeper".


49 Ratings

Jul 23, 2003

OH man..I could eat this frosting till I couldn't see straight anymore. I love german chocolate cake...(no one's is as good as my mema's) but the frosting makes up for that. Our regular recipe calls for either milk or evaporated milk I believe, but half and half is certainly a great substitute. Thanks so much Sierra.

Dec 16, 2003

I have been looking for a good GC frosting -- this was it! I must admit, though, I used pecans, not walnuts. I'm fairly certain (??) that tradition would have you use pecans for a GC cake... besides, I am allergic to walnuts, so that never would have worked. :) It turned out great -- thanks!

Aug 09, 2004

Frosting was great! Tasted great on the german chocolate cake recipe. I changed one thing, I used pecans instead of the walnuts. Be sure to let it set to thicken.

Nov 16, 2010

This is my go-to recipe for german chocolate cake frosting ... so unbelievably good! My husband's all time favorite. The eggs must be tempered or you will have cooked egg in your frosting. I get the half & half, butter, sugar & cornstarch to a near boil then take out a small amount to temper with the yolks. Slowly add the whipped egg yolks into it, then slowly add all back into the pan - be sure to stir constantly with a whisk while pouring into pan. You must bring it all to a full boil to get the mixture to a thick custard like consistency. Then add the coconut & nuts. I do add about 1-1/2 cups of coconut to get a thicker frosting like consistency. SO GOOD!!!!

Nov 13, 2005

I thought this recipe was fantastic! I added 1 tsp. of vanilla and substituted pecans for the walnuts. I also toasted the pecans and coconut first.

Mar 15, 2005

Very tasty!! This frosting is not sickeningly sugary like some frostings, and I would willingly eat it even without a cake under it... However, be VERY careful not to overheat the frosting; on one memorable occasion I ended up picking out bits of cooked yolk at the end.


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  • Calories
  • 234 kcal
  • 12%
  • Carbohydrates
  • 22.2 g
  • 7%
  • Cholesterol
  • 79 mg
  • 26%
  • Fat
  • 16 g
  • 25%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 82 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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