German Chocolate Cake Frosting (Coconut Pecan) – A Rich, Nutty, and Creamy Delight

If you're craving a frosting that's rich, decadent, and loaded with coconut and pecans, then this German Chocolate Cake Frosting is exactly what you need. This frosting is the perfect complement to any chocolate cake, especially the iconic German chocolate cake. The combination of creamy caramelized base, sweet shredded coconut, and crunchy pecans makes this frosting an absolute favorite for cake lovers. Whether you're frosting a layered cake or adding it to cupcakes, this indulgent topping will take your desserts to the next level!

Scroll to the bottom for recipe!

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Why You’ll Love German Chocolate Cake Frosting (Coconut Pecan)

This frosting is not your typical buttercream; it's cooked to create a caramel-like texture that pairs beautifully with the rich flavors of coconut and pecans. The lightly beaten egg yolks provide richness, while the evaporated milk creates a smooth, creamy consistency. The result? A sweet, nutty, and slightly caramelized frosting that spreads easily over cakes and cupcakes. With every bite, you'll get a perfect balance of flavors—sweet, crunchy, creamy, and nutty!

This frosting is also versatile. While it's traditionally used for German Chocolate Cake, it can also be used as a filling for cupcakes or sandwiched between cookies. You can even enjoy it as a topping for brownies or other chocolate desserts!

The Inspiration Behind German Chocolate Cake Frosting (Coconut Pecan)

This frosting dates back to the mid-20th century when it was first used as a topping for German Chocolate Cake, named after Sam German, who created the sweet baking chocolate used in the cake. The frosting is what really sets this cake apart from other chocolate cakes, thanks to its unique combination of caramelized coconut and pecans. With this recipe, you'll recreate the classic flavor that has been loved for generations, but with a modern, easy-to-follow twist!

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Cooking Tips for Perfect German Chocolate Cake Frosting

1. Keep Stirring: When cooking the sugar, evaporated milk, and egg yolks, it's crucial to stir constantly to prevent the mixture from sticking to the pan and to ensure even cooking.
2. Wait for the Color Change: You'll know the frosting is ready when it turns a very light caramel color and thickens to a spreadable consistency. Patience is key here!
3. Cooling Is Essential: Make sure to let the frosting cool completely before using it on your cake. This will give the frosting time to firm up, making it easier to spread.

Nutritional Information (Per Serving, Based on 12 Servings):

• Calories: 280 kcal
• Fat: 19g
• Carbohydrates: 26g
• Protein: 3g
• Sodium: 80mg
• Fiber: 1g

Serving Suggestions

German Chocolate Cake Frosting is best served atop a moist chocolate cake, but it’s also wonderful on cupcakes, brownies, or even as a filling for cookies. The sweetness of the frosting pairs perfectly with rich, dark chocolate desserts, creating an unforgettable treat that’s ideal for birthdays, holidays, or any special occasion.

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Storage and Freezing Tips

• Storage: Store any leftover frosting in an airtight container in the refrigerator for up to 5 days. Allow the frosting to come to room temperature before using it to frost cakes or cupcakes.
• Freezing: The frosting can be frozen for up to 3 months. Transfer it to an airtight container and thaw overnight in the refrigerator before using.

Fun Fact: The Origins of German Chocolate Cake

Did you know that German Chocolate Cake isn't actually German? It’s named after Sam German, who developed a sweet baking chocolate for Baker’s Chocolate Company in 1852. The cake, along with its signature coconut-pecan frosting, was created later in the U.S., and its popularity skyrocketed in the 1950s thanks to a recipe featured in a Texas newspaper!

German Chocolate Cake Frosting Recipe

Ingredients:

• 1 cup granulated sugar (200 grams)
• 1 cup evaporated milk (240 ml)
• 3 large egg yolks, room temperature and lightly beaten
• ½ cup unsalted butter (115 grams)
• 1 teaspoon pure vanilla extract
• 1 ½ cups sweetened shredded coconut (120 grams)
• 1 cup chopped pecans (115 grams)

Instructions:

1. Combine the base ingredients: Add the granulated sugar, evaporated milk, and lightly beaten egg yolks to a large saucepan. Whisk the mixture until fully combined.
2. Add the butter: Slice the butter into tablespoon-sized pieces and add it to the saucepan.
3. Cook the mixture: Place the saucepan over medium heat, stirring often, until the butter completely melts (about 4 to 5 minutes). Continue cooking and stirring constantly until the mixture starts to boil, thickens, and turns a very light caramel color. This process will take about 10 to 15 minutes.
4. Finish the frosting: Remove the saucepan from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans until evenly distributed.
5. Cool the frosting: Transfer the frosting to a heat-safe bowl and allow it to cool completely, about 1 to 1.5 hours. The frosting will thicken as it cools.
6. Use to decorate: Once cooled, use the frosting to decorate cakes or cupcakes. It works especially well with German Chocolate Cake but can also be paired with other chocolate-based desserts.

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This German Chocolate Cake Frosting is a rich, nutty, and coconut-filled topping that will transform any dessert into something truly special. Whether you’re making a classic German Chocolate Cake or experimenting with different treats, this frosting will add the perfect touch of sweetness and texture. Enjoy the combination of creamy caramel, crunchy pecans, and sweet coconut in every bite!

Happy baking!