Baked by an Introvert
German chocolate cake frosting is thick and creamy with coconut and pecans. It’s the perfect topping for chocolate cake, cupcakes, and more!
Whisk the eggs in a medium saucepan, then gradually whisk in the evaporated milk.
Whisk in the sugars, butter, and salt. Cook over medium-high heat, whisking constantly, until the mixture is boiling, frothy, and slightly thickened, about 6 minutes.
Transfer the mixture to a bowl and whisk in the vanilla. Stir in the coconut and pecans. Let cool until just warm, then refrigerate until cool, about 2 hours.