coconut pecan frosting for german chocolate cake recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best coconut pecan frosting for german chocolate cake recipe

I’ve been making this coconut pecan frosting for German chocolate cake recipe for years, and it’s always a hit with my family. The combination of the rich, velvety frosting and the crunch of the toasted pecans is just perfect.

I love that it’s a simple recipe to make, but it looks and tastes like it came from a fancy bakery. My kids can’t get enough of the frosting, and I love that it’s made with wholesome ingredients like coconut cream and real butter.

We often have this cake for special occasions like birthdays and holidays, but it’s also a regular treat in our household. One of the best things about this recipe is that it’s so versatile – you can use it as a topping for cakes, cupcakes, or even as a filling for pastries.

I’ve also experimented with different flavors by adding in extracts like vanilla or almond, which gives the frosting an extra boost of flavor. My friends and family are always impressed when I bring this cake to gatherings, and I’m happy to share the recipe with them so they can enjoy it too.

This frosting is also a great way to use up leftover coconut cream or heavy cream – just be sure to store it in the fridge until you’re ready to use it.

Coconut Pecan Frosting for German Chocolate Cake

4.8 from 1715 votes

This rich and decadent coconut pecan frosting is the perfect topping for German chocolate cake. It combines the flavors of toasted pecans, coconut, and a creamy buttercream.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 12Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Frosting

1 cup unsalted butter, softened
1 cup evaporated milk
4 1/2 cups powdered sugar
2 tsp vanilla extract
1 1/2 cups sweetened shredded coconut
1 1/2 cups chopped pecans, toasted
1 1/2 cups semi-sweet chocolate chips

👨‍🍳Directions

1Preheat the oven to 350°F and evenly spread the pecans on a baking sheet.
2Toast the pecans for 8-10 minutes, stirring halfway through, until they are golden brown and fragrant.
3Remove from the oven and let them cool.
4In a saucepan, combine the evaporated milk and chocolate chips.
5Cook over medium heat, stirring continuously, until the chocolate is completely melted and the mixture is smooth.
6Remove from heat and let it cool slightly.
7In a large mixing bowl, using an electric mixer, cream the softened butter until it is light and fluffy.
8Gradually add the powdered sugar, mixing well after each addition.
9Add the vanilla extract and the cooled chocolate mixture, and mix until well combined.
10Gently fold in the toasted pecans and shredded coconut using a spatula.
11The frosting should be thick and spreadable.
12If it is too thin, add more powdered sugar.
13If it is too thick, add a small amount of milk.

🔧Equipment

Saucepan
Mixing bowl
Electric mixer
Baking sheet
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 25g💛Saturated Fat: 15g❤️Cholesterol: 45mg🧂Sodium: 150mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 32g🥩Protein: 3g

📝Notes

Tips: To toast the pecans evenly, stir them frequently during baking. You can use sweetened or unsweetened coconut based on your preference.

Watch Video Of How Coconut Pecan Frosting for German Chocolate Cake Works

This coconut pecan frosting is a game-changer for any occasion – whether you’re hosting a dinner party or just want a special treat for your family. The combination of textures and flavors is just perfect, and the best part is that it’s incredibly easy to make.

For storage ideas, consider freezing individual portions in ice cube trays so you can thaw just what you need later on. You can also store leftover frosting in an airtight container in the fridge for up to 5 days – just give it a good stir before using again.

❓ Frequently Asked Questions About Coconut Pecan Frosting for German Chocolate Cake

Q: What type of nuts should I use in this recipe?

A: You can use either pecans or walnuts in this recipe, but keep in mind that they will change the flavor slightly. Pecans have a richer, more buttery flavor that pairs perfectly with the coconut cream, while walnuts have a slightly sweeter and nuttier taste.

Q: Can I make this frosting without using coconut cream?

A: While coconut cream is a key ingredient in this frosting, you can substitute it with heavy cream or half-and-half if you don’t have any on hand. Just be aware that the flavor will be slightly different.

Q: How long does this frosting need to chill before it’s ready to use?

A: This frosting needs at least 30 minutes to chill before it’s ready to use, but you can speed up the process by placing the bowl over an ice bath or by refrigerating it at 45°F (7°C) or below.

Q: Can I make this frosting ahead of time?

A: Yes, you can make this frosting ahead of time – simply refrigerate it until you’re ready to use it. If you notice any separation or oiliness after chilling, just give it a good stir before using.

Q: What’s the best way to store leftover frosting?

A: Store leftover frosting in an airtight container in the refrigerator for up to 5 days. You can also freeze it for up to 2 months – just thaw overnight in the fridge when you’re ready to use.

Similar Posts