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German Chocolate Cake Frosting

A rich and creamy frosting perfect for German chocolate cake, combining dark chocolate, coconut, and pecans for a nostalgic flavor.
Print Recipe
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 1 hour 16 minutes
Servings: 8 servings
Course: Dessert, Frosting
Cuisine: American, German
Calories: 175
Ingredients Method Notes

Ingredients
  

Frosting Base
  • 3 large Eggs Helps thicken the frosting; substitute with flax eggs for a vegan option.
  • 1 cup Evaporated Milk Adds creaminess; can replace with coconut milk for a dairy-free alternative.
  • 1 cup Granulated Sugar Sweetness; use coconut sugar for a more natural option.
  • 1/2 cup Butter For richness; vegan butter works as a substitute.
  • 1/4 teaspoon Salt Enhances the flavors; use kosher or sea salt.
  • 1 teaspoon Vanilla Extract Adds depth; pure almond extract can offer a delightful twist.
Textural Additions
  • 1 cup Coconut Use unsweetened shredded coconut to control sweetness.
  • 1 cup Pecans Provide crunch; can be substituted with walnuts or omitted for nut allergies.

Method
 

Preparation
  1. Whisk the eggs in a medium saucepan, then gradually whisk in the evaporated milk.
  2. Whisk in the sugars, butter, and salt.
Cooking
  1. Cook over medium-high heat, whisking constantly, until the mixture is boiling, frothy, and slightly thickened, about 6 minutes.
  2. Transfer the mixture to a bowl and whisk in the vanilla. Stir in the coconut and pecans.
Cooling
  1. Let the mixture cool until just warm, then refrigerate until cool, about 2 hours.

Notes

Chill your mixing bowl for best results. If frosting gets too thick, warm it slightly in the microwave for easy spreading. Always taste and adjust sweetness as needed.