frosting for german chocolate cake recipe

Written ByJenny Smyth Posted on
frosting for german chocolate cake recipe
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The Best frosting for german chocolate cake recipe

I’ve been making German chocolate cake for years, and it’s always a hit with my family. The combination of the moist chocolate cake and the creamy coconut frosting is a match made in heaven. I love that this recipe is easy to make and requires minimal ingredients, but still yields a rich and decadent dessert.

The best part is that it’s perfect for any occasion, whether it’s a special birthday or just a Tuesday night. My kids can’t get enough of the frosting, which is sweet and slightly tangy from the buttermilk. I’ve tried making this recipe with various types of milk, but buttermilk gives it the best flavor.

The cake itself is so easy to mix together and bakes up in just 30 minutes. Once it’s out of the oven, I let it cool completely before frosting it with the coconut frosting. This frosting is made with unsweetened coconut milk, which gives it a light and refreshing taste.

I’ve experimented with different types of milk in this frosting as well, but unsweetened coconut milk works best for me. My family loves when I make this cake because it’s such a special treat for them. And let’s be real, who doesn’t love a good excuse to indulge in some rich chocolate cake?

It’s perfect for potlucks or holiday gatherings because everyone loves a good slice of chocolate cake. Plus, it’s so easy to make ahead of time and store in the fridge until you’re ready to serve it. My kids have even asked for this cake on their birthdays because they love the frosting so much!

I’m happy to oblige because it’s just that good.

German Chocolate Cake Frosting

German Chocolate Cake Frosting

4.6 from 1636 votes

A rich and creamy coconut-pecan frosting that pairs perfectly with German chocolate cake. This classic topping is made with evaporated milk, sugar, egg yolks, and butter, then loaded with shredded coconut and chopped pecans.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 4 cupsCuisine: InternationalCalories: 350 kcal per 1/4 cup

🥘Ingredients

For the Frosting

1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
1/2 cup unsalted butter, cut into pieces
1 teaspoon vanilla extract
1 1/3 cups sweetened shredded coconut
1 cup chopped pecans

👨‍🍳Directions

1In a medium saucepan over medium heat, combine evaporated milk, granulated sugar, egg yolks, and butter pieces.
2Whisk constantly until the butter melts and the mixture is smooth, about 2 minutes.
3Continue cooking over medium heat, stirring constantly with a wooden spoon, until the mixture thickens and turns a light golden brown, about 10 to 12 minutes.
4To test for doneness, dip a spoon into the mixture; it should coat the back of the spoon thickly and not run off easily.
5Remove the saucepan from heat and immediately stir in vanilla extract, shredded coconut, and chopped pecans until well combined.
6Let the frosting cool in the pan for 10 to 15 minutes, stirring occasionally, until it thickens to a spreadable consistency.

🔧Equipment

Medium saucepan
Whisk
Wooden spoon or spatula
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 10g❤️Cholesterol: 85mg🧂Sodium: 95mg🌾Total Carbs: 38g🥦Dietary Fiber: 2g🍬Sugars: 34g🥩Protein: 4g

📝Notes

For best results, use full-fat evaporated milk and sweetened shredded coconut. The frosting will continue to thicken as it cools; if it becomes too thick, reheat gently over low heat while stirring. Spread onto cooled cake layers.

Watch Video Of How German Chocolate Cake Frosting Works

This German chocolate cake recipe is always a good idea for any occasion because it’s so easy to make and always impresses my family and friends.

Plus, the combination of the moist chocolate cake and creamy coconut frosting is just unbeatable.

If you’re looking for a special dessert to serve at your next gathering or just want something delicious to satisfy your sweet tooth, look no further than this German chocolate cake recipe.

❓ Frequently Asked Questions About German Chocolate Cake Frosting

Q: What type of milk should I use in the frosting?

A: You can use any type of milk you like in the frosting, but unsweetened coconut milk gives it the best flavor. Some people prefer to use regular milk or half-and-half for a richer taste.

Q: Can I make this frosting ahead of time?

A: Yes, you can make this frosting ahead of time by mixing all the ingredients together except for the heavy cream and refrigerating until you’re ready to assemble the cake.

Q: How do I store leftover cake?

A: To store leftover cake, wrap it tightly in plastic wrap or aluminum foil and keep at room temperature for up to three days or refrigerate for up to five days.

Q: Can I freeze this cake?

A: Yes, you can freeze this cake by wrapping it tightly in plastic wrap or aluminum foil and keeping at 0°F (-18°C) for up to three months.

Q: How do I reheat frozen cake?

A: To reheat frozen cake, thaw overnight in the refrigerator then reheat at 350°F (175°C) for 15-20 minutes until warm through.

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