Reviewed: Oct. 19, 2011

MADE THIS RECIPE & I ADDED 1/2 TEASPOON COCONUT EXTRACT. IT WAS ABSOLUTELY DIVINE.

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Reviewed: Sep. 22, 2011

This frosting is awesome! I always double it and add 4TBS cornstarch. It sets up perfectly! I always add 1 bag of coconut and 1 bag of walnuts. One time I forgot the eggs accidentally, but it turned out great! Tasted the same! So now I don't use the eggs and it still tastes great. Thanks for the yummy recipe!

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Joyful Cook

Cooking Level: Beginning

Reviewed: Aug. 10, 2011

wonderful! i accidently left out the butter and it was the perfect consistency to frost my cake with. would also recommend a little vanilla and a pinch of salt to add even better flavor. (i also used pecans instead of walnuts)

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Tammy G.

Cooking Level: Intermediate

Reviewed: Jul. 16, 2011

The frosting tasted delicious, but not very thick/creamy- although I'm not sure it was supposed to be? It would have helped to have suggestions for how long to cook it. I basically poured it onto the cake and it dribbled down the sides. Was that supposed to happen? Also, large quantity! I only used about half of it.

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krisD

Cooking Level: Beginning

Reviewed: Mar. 7, 2011

I used pecans and toted them with the coconut and then add extra non-tosted coconut. This was the best I have ever made

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knihttnac

Cooking Level: Intermediate

Home Town: Union Bridge, Maryland, USA

Living In: Sanford, North Carolina, USA

Reviewed: Feb. 9, 2011

Delicious frosting. Tip of advice though, SLOWLY incorporate the corn starch into the mixture to avoid clumps and also, whisk the egg yolks in a separate bowl before adding to mixture. The first time I made this I had chunks of egg in the mixture and had to start over.

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malimomma

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Southern Pines, North Carolina, USA

Reviewed: Nov. 10, 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!!!!

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Reviewer:

hoffmanlb

Reviewed: Oct. 9, 2010

Tasted good but subsistancy was too loose, The melted butter seemed to appear as frosting cooled.

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Lillian

Reviewed: Oct. 4, 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".

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BettyCrockerHomemaker69

Reviewed: Aug. 16, 2010

Creamy and delicious. I made Chocolate Wacky Cake VIII from this site and wanted to splurged by frosting it with a German chocolate cake frosting because I love coconut and pecans and was happy when I found this one because it doesn't use canned products which sometimes leave behind that "canned" taste. This frosting wasn't sickening sweet and the half and half (by the way I used fat-free and doubled the cornstarch just to make sure it would be thick enough) made it wonderful ... the fresh cream blended well with the other ingredients. At first I didn't think it would set up enough but it did. My version did not make a thick sticky frosting like other cake frostings but I spread it out over a single layer cake and refridgerated it and it set up well. I substituted pecans for the walnuts and used both more nuts and coconut just because with an added tsp. of vanilla.

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