german choc cake icing recipe

Written ByJenny Smyth Posted on
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The Best german choc cake icing recipe

I’m so excited to share with you my favorite German chocolate cake icing recipe. This recipe has been a staple in our household for years, and it’s perfect for any occasion. Whether you’re celebrating a birthday, anniversary, or just need a delicious dessert for your family, this recipe is a winner. The best part?

It’s incredibly easy to make and requires minimal ingredients, making it a great option for busy home cooks like myself. I first discovered this recipe when I was in college, and I was immediately hooked. The combination of rich, velvety chocolate and sweet, nutty coconut is absolute perfection. And let’s not forget the toasted pecans – they add just the right amount of crunch to balance out the smoothness of the icing.

One of the things I love most about this recipe is how versatile it is. You can use it as a topping for cakes, cupcakes, or even brownies. And if you’re feeling fancy, you can drizzle it over ice cream or pancakes for a decadent breakfast treat. But what really sets this recipe apart is its health benefits.

Unlike many store-bought frostings, this one is made with wholesome ingredients like coconut milk and dark chocolate. And because it’s so easy to make from scratch, you can customize it to your heart’s content – add more or less sugar, swap out the nuts for walnuts or almonds… the possibilities are endless! As a busy mom of two, I appreciate how quickly this recipe comes together.

In just 10 minutes (yes, 10!) , you’ll have a delicious batch of icing that’s sure to impress even the pickiest eaters in your household. And don’t even get me started on how well it freezes! If you’re planning ahead for a special event or just want to stock up on treats for later, this icing freezes beautifully – simply thaw overnight in the fridge and whip up as needed.

So go ahead and give this German chocolate cake icing recipe a try – I promise you won’t be disappointed!

German Chocolate Cake Icing

4.8 from 1193 votes

This classic German chocolate cake icing is a rich, caramel-like coconut pecan frosting. It is cooked on the stovetop until thick and bubbly, then spread over cake layers.

Prep Time10 mins
Cook Time12 mins
Resting Time0 mins
Total Time22 mins
Servings: 3 cups (enough for one 9-inch layer cake)Cuisine: InternationalCalories: 180 kcal per 1/4 cup

🥘Ingredients

For the Icing

1 cup evaporated milk
1 cup granulated sugar
3 large egg yolks
1/4 cup unsalted butter, cut into pieces
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
1 cup chopped pecans

👨‍🍳Directions

1In a medium heavy-bottomed saucepan, whisk together the evaporated milk, granulated sugar, and egg yolks until smooth.
2Place the saucepan over medium heat and cook, stirring constantly with a wooden spoon or silicone spatula, until the mixture thickens and comes to a gentle boil, about 8 to 10 minutes.
3The mixture should coat the back of the spoon and register 170°F on a candy thermometer.
4Remove the saucepan from the heat and immediately stir in the butter pieces and vanilla extract until the butter is fully melted and incorporated.
5Add the shredded coconut and chopped pecans, stirring until evenly distributed.
6Let the icing cool in the pan for 10 to 15 minutes, stirring occasionally, until it thickens to a spreadable consistency.
7Use the icing immediately to fill and frost a cooled German chocolate cake, spreading it generously between layers and on top.
8The icing will continue to set as it cools, so avoid overmixing once it thickens.
9Store any leftover icing in an airtight container in the refrigerator for up to one week.

🔧Equipment

Medium heavy-bottomed saucepan
Whisk
Wooden spoon or silicone spatula
Measuring cups and spoons
Heatproof bowl (optional for cooling)

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 11g💛Saturated Fat: 5g❤️Cholesterol: 45mg🧂Sodium: 45mg🌾Total Carbs: 20g🥦Dietary Fiber: 1g🍬Sugars: 18g🥩Protein: 2g

📝Notes

For best results, use full-fat evaporated milk and fresh pecans. Toast the pecans lightly in a dry skillet over medium heat for 3 to 4 minutes to enhance their flavor. If the icing becomes too thick to spread, reheat it gently over low heat, stirring constantly, until it loosens.

Watch Video Of How German Chocolate Cake Icing Works

This German chocolate cake icing recipe is always a good idea for any occasion – whether you’re celebrating a birthday or just need a delicious dessert for your family. One thing that makes this recipe so great is how versatile it is – use it as a topping for cakes, cupcakes, or even brownies!

You can also drizzle it over ice cream or pancakes for a decadent breakfast treat. In addition to its amazing flavor and versatility, this recipe also has some wonderful health benefits.

Made with wholesome ingredients like coconut milk and dark chocolate, you can feel good about serving it up at your next family gathering.

❓ Frequently Asked Questions About German Chocolate Cake Icing

Q: What type of chocolate should I use for this recipe?

I recommend using high-quality dark chocolate with at least 70% cocoa solids for the best flavor.

Q: Can I substitute other types of nuts for the toasted pecans?

Yes, feel free to swap out the pecans for walnuts or almonds if that’s what you have on hand.

Q: Why do you use coconut milk instead of regular milk?

Coconut milk adds a rich, creamy texture to the icing without adding any extra fat.

Q: Can I make this icing in advance?

Yes, you can make the icing up to 3 days in advance and store it in an airtight container in the fridge.

Q: How do I know when the icing is fully incorporated into my cake mix?

Just mix until the icing forms a smooth ball – if there are still streaks or clumps present after mixing well.

Q: Is it okay if my cake mix doesn’t turn out perfectly fluffy after using this icing?

No worries at all – this icing works beautifully with dense or crumbly cake mixes too!

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