Icing for German Chocolate Cake is the thing that sets it apart from other chocolate cake varieties. See how to make this classic icing recipe from scratch!
German chocolate cake is one of my favorites! I’m not sure if it’s the chocolate cake or the icing. Ok, who am I kidding…it’s the Coconut Pecan Icing! I just love the combination of coconuts and pecans. It pairs heavenly with German Chocolate Cake.
Icing for German Chocolate Cake -From Scratch
I have always been intimidated to make Homemade Coconut Pecan Icing. I’ve always just bought it in the can. That may be easier…but oh my, homemade is so much better! Once you find out how truly easy it is to make from scratch you’ll never buy the can again.
After I learned how to make this from scratch I quit buying the storebought version. Why would I? It tastes much much better when it’s made with love!
This recipe makes enough to ice one 13×9 cake or 2 nine inch cakes depending on how much icing you prefer on your chocolate cake. I honestly tend to run out of icing or get close to it when I am making a layer cake.
For those sheet cakes, you are only using one layer of icing and it goes quite a bit further. So, if you are huge fans of icing, making a layer cake, or need a ton of icing to make cupcakes, definitely double this recipe.
Ideas for Icing for German Chocolate Cake
This Coconut Pecan Icing is delicious on more than just cake. Try it on brownies, cookies and pancakes! You’ll be surprised at how easy this icing is to make.
Need a great cake recipe to put together with this Icing for German Chocolate Cake? See these delicious recipes!
Print Your Recipe Here!
- 1 cup canned evaporated milk
- 1 cup sugar
- 3 egg yolks
- 1?2 cup butter
- 1 teaspoon vanilla
- 1 1/2 cups shredded coconut
- 1 cup chopped pecans
Put butter in a sauce pan and melt over medium heat.
In a separate measuring bowl, mix milk, sugar, vanilla and egg yolks.
Add milk, sugar, vanilla and whisk in egg yolks slowly.
Cook and stir over medium heat until mixture starts to bubble and then cook for about 9 minutes constantly stirring. Mixture will cook down to a syrupy consistency.
Put the nuts and coconut in a medium bowl and then pour the hot mixture into the bowl and stir. Allow to cool to room temperature prior to adding to cake or cupcakes.
If you want to cool quicker place in fridge and stirring occasionally.
This is not a "raw egg" recipe. The egg yolks are cooked at length in recipe prior to serving. Follow directions specifically for food safety reasons.
Amount Per Serving: Calories: 490Total Fat: 43gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 134mgSodium: 298mgCarbohydrates: 26gFiber: 2gSugar: 23gProtein: 4g
Need ideas for what to pair with this delicious icing for German Chocolate Cake? Find them here!
Love German Chocolate Cake? Try this Upside Down German Chocolate Cake for a different twist!
These Old Fashioned Frosted Brownies are great with just about any icing! I do stick with chocolate or variations of it, so you can totally add this Icing for German Chocoalte Cake to this recipe!
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