Coconut Pecan Frosting

A simple, nutty cooked frosting recipe perfect for German chocolate cake. Rich, buttery Coconut Pecan frosting is the perfect alternative to traditional frosting.

the best coconut pecan frosting in a bowl

Coconut Pecan Frosting

If you’re looking for a non-traditional frosting recipe for a chocolate cake or cupcakes, this rich and buttery coconut pecan frosting is a must-try.

This coconut pecan icing is traditionally a German chocolate cake frosting. It has a buttery nut flavor and is rich and smooth, almost caramel-like instead of a fluffy buttercream texture. It would be delicious on any chocolate dessert such as brownies, cookies, cupcakes or cakes, or even simple flavors such as shortbread or sugar cookies.

chocolate cake with coconut pecan frosting

Heavy Cream or Evaporated Milk?

You can use either in this recipe. I keep heavy cream in the fridge so that is what I use. You can substitute evaporated milk if you’d like.

Sweetened Coconut or Unsweetened Coconut?

You can use either. I tend to keep unsweetened coconut because that is what I have on hand. But you can use sweetened and not worry about changing the recipe at all. I also like to run the coconut through the food processor to make it extra fine. Even my kids who don’t like the texture of coconut go crazy for this frosting when the coconut is chopped small.

Make Ahead Frosting

Be sure to plan ahead for this cooked frosting. It needs time to cool completely before frosting your cake or cupcakes. After the frosting comes to room temperature, store it in the refrigerator until you are ready to use it.

coconut pecan frosting for german chocolate cake
coconut pecan frosting for german chocolate cake

Coconut Pecan Frosting

2.63 from 8 votes
Servings 10
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes

Ingredients
 

  • 1 cup heavy cream
  • 1/2 cup butter
  • 1 cup granulated sugar
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 1/3 cups shredded coconut
  • 1 cup chopped pecans

Instructions
 

  • Combine the cream, butter, sugar, egg yolks and vanilla in a medium saucepan.
  • Cook and stir the mixture over medium heat until it is thick (about 12-15 minutes).
  • Add the coconut and pecans. Mix well and allow to cool.
  • Once the mixture is at room temperature, beat the mixture for 2-3 minutes.
  • Spread on a chocolate cake or cupcakes.
  • This recipe makes about 2 ½ cups, which is enough to top one 9x13 cake or a layered German chocolate cake.
  • Store any leftover frosting in the refrigerator.

Notes

The calories shown are based on the recipe making 2 ½ cups, with 1 serving being ¼ cup of frosting. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.

Nutrition

Calories: 393kcal | Carbohydrates: 28g | Protein: 2g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 112mg | Sodium: 124mg | Potassium: 108mg | Fiber: 1g | Sugar: 25g | Vitamin A: 715IU | Vitamin C: 0.3mg | Calcium: 34mg | Iron: 0.6mg
Course Dessert
Cuisine American
Calories 393

About Julie Clark

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