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

German Chocolate Cake Frosting

Recipe by  

"Coconut Pecan Frosting for German Chocolate Cake."

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Ingredients Edit and Save

Original recipe makes 1 frosting for 2 layer cake Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    30 mins


  1. In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Let cool to room temperature before spreading on cake.
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Reviews More Reviews

Most Helpful Positive Review
Sep 18, 2003

This frosting recipe was easy and turned out fabulous. Make sure you cook over medium to medium heat while stirring constantly to obtain a thick consistancy. I'm a grandma and the smell of the brown sugar, milk, eggs and butter cooking reminded me of my first job in the summer of 1963 where I made carmel corn from scratch each day. This recipe is well worth the little extra effort.

Most Helpful Critical Review
Sep 11, 2003

I didnt like it at all. Maybe I didnt make it right. I couldnt get it to get thick.

Oct 16, 2007

Wonderful frosting! The key to this thickening up is to stir and cook over medium heat for about 12 minutes.

Feb 23, 2008

I'm so glad I made this recipe and not one of the others that were on this site. This one looked a lot easier but didn't have as many ratings. I decided to give this one a try and it was wonderful! My husband loves German Chocolate cake and so I made it for his birthday. I decided to go for a home made frosting instead of out of the can, and I'm glad I did. This is easy to make. I boiled it for about 20 minutes on medium, added the nuts and coconut and let cool. I didn't have to add anything to get it to be thick enough, like I read about in other reviews of other recipes. This one turned out great and my husband loved it!

Sep 24, 2011

This German Chocolate Cake Frosting is different from the others because it calls for brown sugar. Most of the others call for White Sugar. Brown sugar is what my friends like. Also, I toasted the pecans and the coconut in a 350 degree oven for 15 minutes. I hate using partial containers of things like 8 ounces of evap milk from a 12 ounce can, so I upped the other ingredients accordingly...12 oz evap milk, 1 1/2 c sugar, 4 egg yolks, 3/4c butter, etc. You can't have too much of this frosting. It's like eating candy. Thanks, Denise.

Jul 21, 2013

Perfect traditional frosting for German Chocolate Cake! Easy and so-sooooo much tastier than a container of store bought. The recipe as written wasn't quite enough to frost a double layer 8 inch cake. I will make an additional 1/2 recipe to this next time - and will double the recipe if making a 3 layer cake. **After making this a few times since rating I would suggest the following slight changes: 1/2c white & 1/2c brown sugar; also increase the coconut to 2c, pecans to 1.5c; this perfects a box German Chocolate cake mix if you don't have time for scratch cake & works very well on cupcakes.**

Jan 18, 2005

Initially, I thought this was not very smooth and had an eggy flavor (I added 13c condensed milk to counter this), but it improved after cooling. My boyfriend loves this frosting. I cooked it for about 20-25 minutes, and it became very thick with a carmel flavor. I toasted the coconut and pecans before adding, and I would definitely recommend this.

Sep 21, 2002

This was absolutely the best frosting I have ever had. Mine turned out great,and it smelled so good while it was cooking. I could have eaten it all with a spoon rather than putting it on the cake.... YUM!


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  • Calories
  • 280 kcal
  • 14%
  • Carbohydrates
  • 25.8 g
  • 8%
  • Cholesterol
  • 78 mg
  • 26%
  • Fat
  • 19.2 g
  • 30%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 107 mg
  • 4%

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

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