German Chocolate Frosting Recipe
This easy German chocolate Icing, made with coconut, pecans, and a brown sugar caramel, is perfect for spreading over cake, cupcakes, brownies, and cookies. It’s quick and easy to prepare and can be made well ahead of time, making it an instant favorite.
Servings: 10 people
Calories: 289kcal
Ingredients
- 3/4 cup pecans roughly chopped
- 3 large egg yolks
- 1 cup evaporated milk
- 1 cup sugar
- 4 tablespoons butter
- 1/2 teaspoon salt
- 1½ cups sweetened shredded coconut
- 1½ teaspoons vanilla extract
- 1/2 teaspoon coconut extract
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, then heat over medium heat, 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 toasted pecans. (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 frosting over brownies, cake, or cookies. Enjoy!
Notes
Storing Instructions: store in an airtight container in the fridge for up to 5 days.
Freezing: store frosting in freezer bags or another airtight container for up to 2 months. To thaw, transfer to the fridge overnight or pull out to room temperature until spreadable.
Nutrition
Calories: 289kcal | Carbohydrates: 30g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 74mg | Sodium: 217mg | Potassium: 161mg | Fiber: 1g | Sugar: 29g | Vitamin A: 278IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg