Recipe by Sierra
"This is a yummy frosting to top a German chocolate cake with. It is a traditional recipe with coconut and walnuts."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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!
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".
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.
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!
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.
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!!!!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Frosting for German Chocolate Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 144
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a warm German cake frosting with pecans and coconut.
A classic sweet chocolate cake topped with a creamy coconut and pecan frosting.
This rich, authentic cake is dense with chocolate, coconut, and nuts.