This easy German Chocolate Frosting made with coconut, pecans, and a brown sugar caramel is perfect for spreading over cake, cupcakes, brownies, and cookies. It’s quick to prepare and can be made well in advance, making it an instant favorite.
German Chocolate Frosting isn’t actually German and doesn’t look much like frosting, but it is one of the most delicious ways to finish chocolate cake. We'll show you how to make this gooey caramel, coconut, and pecan frosting that can be used for all sorts of baked treats.
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Easy German Chocolate Frosting
This classic coconut pecan German Chocolate Icing has a brown sugar caramel base that thickens as it cools. The flavors of dark chocolate, nutty pecan, and sweetened coconut are so perfectly balanced, and the textures are hard to beat.
Once you realize how simple this recipe is to make, you may find yourself making German Chocolate Cake all the time. For something a little different, you can also try our fudgy German Chocolate Brownies or these German Chocolate Cookies.
Homemade German Chocolate Frosting Ingredients
- Egg Yolks - you only need the yolks so either save the whites for another use or discard.
- Evaporated Milk - make sure you use evaporated milk and not sweetened condensed milk.
- Sugar - you’ll need white granulated sugar to make the topping.
- Butter - you can use either salted or unsalted butter, depending on your personal preference.
- Salt - sea salt will work well.
- Coconut - sweetened shredded coconut works great. You can use unsweetened if you prefer.
- Vanilla Extract - this gives the flavor a little boost.
- Coconut Extract - it’s not completely necessary, but coconut extract will really enhance the coconut flavor.
- Pecans - for the best flavor, be sure to toast the pecans before using. You will be chopping these so feel free to save a little money and buy pecan pieces rather than whole pecans.
How to Make German Chocolate Frosting
- Toast the pecans. Heat a skillet over medium heat, then add the chopped pecans to the dry skillet. Stir and toss them frequently, cooking for about 1-2 minutes or until fragrant and golden brown. You need to watch them closely so they do not burn. Once toasted, remove from heat to cool.
- Make the brownie topping. In a medium sized pot, add the egg yolks, evaporated milk, sugar, butter, and salt. Whisk to combine. Heat over medium, whisking constantly until the mixture comes to a boil. Continue to boil for 2 minutes stirring constantly. After 2 minutes, remove from the heat and add the shredded coconut, vanilla extract, coconut extract, and toasted pecans. (Note: if you aren't serving this right away, wait to add the pecans until you're ready to serve it)
- Cool. Let it cool completely either in the fridge or at room temperature, then spread the German Chocolate Frosting over brownies, cake, or cookies. Enjoy!
Frequently Asked Questions
Yes! This frosting has an amazing shelf life and can be made pretty far in advance. It will last for up to 5 days in the fridge or even 2 months in the freezer.
Yup - this frosting can be frozen for up to 2 months and then pulled out to room temperature until it is spreadable once you are ready to use it. I like to freeze it in freezer bags, but any airtight container will work.
If you followed the directions and are concerned that your frosting is still runny, keep in mind that it will thicken as it cools. It’s a good idea to let it come to room temperature before using, or even toss it into the fridge for 30 minutes.
Storing and Make Ahead Instructions
- Refrigerator: store in an airtight container in the fridge for up to 5 days.
- Freezer: store frosting in freezer bags or another airtight container for up to 2 months. To thaw you can transfer to the fridge overnight or pull out to room temperature until spreadable.
German Chocolate Cake Frosting Recipe
Ingredients
German Chocolate Frosting
- 3 large Egg Yolks
- 1 cup Evaporated Milk
- 1 cup Sugar
- 4 Tablespoons Butter
- ½ teaspoon Salt
- 1½ cups Shredded Coconut
- 1½ teaspoons Vanilla Extract
- ½ teaspoon Coconut Extract
- ¾ cup Pecans roughly chopped
Instructions
- Heat a skillet over medium heat, then add the pecans to the dry skillet. Stir and toss them frequently, cooking for about 1-2 minutes or until fragrant and golden brown. You need to watch them closely so they do not burn. Once toasted, remove from heat to cool.
- In a medium sized pot, add the egg yolks, evaporated milk, sugar, butter, and salt. Whisk to combine. Heat over medium, whisking constantly until the mixture comes to a boil. Continue to boil and whisk for 2 minutes.
- After 2 minutes, remove from the heat and add the shredded coconut, vanilla extract, coconut extract, and pecans. (Note: if you aren't serving this right away, wait to add the pecans until you're ready to serve it)
- Let it cool to room temperature, then spread the German Chocolate Frosting over brownies, cake, or cookies. Enjoy!
Nutrition
More Easy Frosting Recipes
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- Eggnog Buttercream Frosting
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This German Chocolate Cake Frosting recipe is super simple and perfect for spreading on cakes, cupcakes, and brownies. It's got coconut and pecans in a gooey brown sugar caramel.
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