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Coconut Pecan Frosting - Frosting for German Chocolate Cakes

User Rating 5 Star Rating (1 Review)


German chocolate cake slice
Stampfli/Photodisc/Getty Images
When I made this Coconut Pecan Frosting recipe for my German Chocolate Cake, my family, most especially my daughter, fell in love with it. She was right too. There was just something about all of that butter mixed with coconut and pecans. Yummm...my!

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes


  • 1 cup butter
  • 14 ounce can sweetened condensed milk
  • 1 egg yolk
  • 1-1/2 cups coconut
  • 1 cup coarsely chopped pecans, lightly toasted


In a heavy saucepan, melt butter. Add sweetened condensed milk and egg yolk. Bring to a boil while constantly stirring. Once it boils, remove from heat. Stir in coconut and pecans. Cool to room temperature before putting on German Chocolate Cake or other cake.

Makes enough to ice one 2-layer cake.

Notes in the Margin:

Unlike other versions of this recipe, this recipe runs down the side of the cake, which I prefer. If you want to "tighten-up" this icing, add more coconut and pecans, about 1/2 each should do it. Also, make sure it's completely cool. My icing was still a little warm when I put it on my cake.
User Reviews

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 5 out of 5
Coconut Pecan Frosting, Member pjtidwe

This frosting is awesome! So easy to make and sooooo good! I added the extra coconut to make it stiffer and I didn't bother to toast the pecans. My husband raved about it. It's so much better than the canned icings. It's going to be a new family favorite.

21 out of 22 people found this helpful.

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