Coconut-Pecan Frosting

Here is the icing I used on the German’s Chocolate cake; although I will be looking for a different cake recipe, I think this icing is excellent.

Coconut-Pecan Frosting


  • 4 egg yolks
  • 12 oz. evaporated milk
  • 1 1/2 tsp. vanilla extract
  • 1 1/2 cups sugar
  • 3/4 cup butter
  • 7 oz. coconut flakes
  • 1 1/2 cups chopped pecans


  1. Beat egg yolks, milk and vanilla in a large saucepan until well blended
  2. Add sugar and butter
  3. Cook on medium heat for 12 minutes or until thickened and golden brown, stirring constantly.
  4. Remove from heat
  5. Stir in coconut and nuts
  6. Cool to spreading consistency and use

I found it takes time for the temperature of the icing to come down and let the icing set enough to spread as a frosting.

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