Coconut Pecan Frosting
This easy-to-make thick, sweet, buttery Coconut Pecan Frosting pairs perfectly with German Chocolate Cake. Great for cupcakes, too!
Servings: 20 servings
Equipment
Ingredients
- 1 ½ cups light brown sugar packed
- ½ cup granulated sugar
- 1 cup unsalted butter cut into tablespoons
- 6 large egg yolks
- 1 can evaporated milk 12 ounces
- 1 tablespoon vanilla extract
- 2 ½ cups sweetened coconut flakes
- 2 ½ cups chopped pecans
Instructions
- Place the brown sugar, sugar, butter, egg yolks, and evaporated milk in a saucepan.
- Whisk until combined; there will be chunks of butter, but that’s okay.
- Place over medium heat and cook, constantly whisking, until it comes to a simmer.
- Once at a simmer, continue to whisk until it starts to thicken, about 2 minutes.
- Remove from the heat and add the vanilla, coconut flakes, and chopped pecans and stir it in until combined.
- Allow the mixture to cool to room temperature.
Notes
- Once it has cooled, store it in an airtight container in the fridge for up to 5 days.
- It is easiest to spread this when it is at room temperature, so I suggest allowing it to come to room temp before frosting any cakes.
- Freeze for up to 3 months.
- If you want to amp up the flavor a little bit, you can toast the coconut and pecans before making the frosting.
- This mixture will thicken as it cools, making 5 cups, enough to frost a “naked” 3-layer cake with a normal amount or a 2-layer cake generously.
Nutrition
Serving: 0.25cup | Calories: 348kcal | Carbohydrates: 31g | Protein: 4g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 85mg | Sodium: 57mg | Potassium: 179mg | Fiber: 2g | Sugar: 27g | Vitamin A: 407IU | Vitamin C: 0.5mg | Calcium: 80mg | Iron: 1mg
