Creamy German chocolate cake frosting has pecans and sweetened shredded coconut. This icing works well on German chocolate cakes, brownies, cupcakes, and more!
– 1 cup granulated sugar (200 grams)– 1 cup evaporated milk NOT sweetened condensed milk (240 ml)– 3 large egg yolks room temperature and lightly beaten
Ingredient
– ½ cup unsalted butter (115 grams)– 1 teaspoon pure vanilla extract– 1 ½ cups sweetened shredded coconut (120 grams)– 1 cup chopped pecans (115 grams)
Direction
In a large saucepan, beat sugar, evaporated milk, and egg yolks. Add sliced butter to the saucepan. Melt butter in saucepan over medium heat. Process may take 5 minutes.
1
2
Over medium heat, cook the mixture until it boils, thickens, and turns light caramel. The mixture should be stirred constantly for 15 minutes to avoid sticking to the pan.
Saucepan cool. Add pecans, coconut, and vanilla. Let the frosting cool in a heat-safe bowl on your countertop for an hour. Frost or refrigerate cooled cakes or cupcakes.