Baked by an Introvert
Jen Sobjack
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.