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German Chocolate Cake Fosting
German chocolate cake frosting is thick and creamy with coconut and pecans. It’s the perfect topping for chocolate cake, cupcakes, and more!
Prep Time
5
minutes
minutes
Cook Time
6
minutes
minutes
Chill Time
2
hours
hours
Total Time
2
hours
hours
11
minutes
minutes
Servings
12
Ingredients
4
large egg yolks
12
ounces
(
340
g
)
evaporated milk
1
cup
(
200
g
)
granulated sugar
⅓
cup
(
67
g
)
light brown sugar
,
packed
½
cup
(
113
g
)
unsalted butter
,
cut into pieces
⅛
teaspoon
salt
1
teaspoon
pure vanilla extract
2 ¼
cups
(
254
g
)
sweetened shredded coconut
1 ½
cups
(
170
g
)
chopped pecans
Get ingredients with
Instructions
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.
Notes
Make ahead tips
The frosting can be made up to 3 days in advance. Keep refrigerated until ready to use.