Food and Recipes Desserts Cakes Coconut-Pecan Frosting 5.0 (5) 5 Reviews No Southern baker should be without this frosting recipe. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Updated on November 7, 2022 Print Rate It Share Share Tweet Pin Email Hands On Time: 25 mins Total Time: 1 hrs 40 mins Yield: 5 cups Jump to recipe Sure, a moist German chocolate cake is rich and decadent on its own, but no chocolate cake is complete without frosting. Just ask your kids. Or Mama, for that matter. Our Coconut-Pecan Frosting Recipe is the perfect German chocolate cake icing. Thick, nutty, and delicious, we dare say this icing might be the very best reason to slice into a piece of chocolate cake. This coconut-pecan icing begins with toasted pecans. While you're waiting patiently for the pecans to toast, it's a cinch to concoct the base of your coconut icing by creating a mixture on the stove using evaporated milk, sugar, egg yolks, and butter. Once your base is bubbling and becomes caramel in color, remove from heat, stir in your other few ingredients, and let it sit. The best part? A small amount of this homemade chocolate cake frosting goes a long way, so you won't have to worry about having enough for every bite. You will want to make sure you've got a glass of milk on hand, though. Courtney West/Southern Living Ingredients 2 cups chopped pecans or walnuts 1 (12-oz.) can evaporated milk 1 ½ cups sugar ¾ cups butter 6 egg yolks, lightly beaten 2 - 2 ½ cups sweetened flaked coconut 1 ½ tsp. vanilla extract Directions Preheat oven to 350°F. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes). Courtney West / Southern Living Meanwhile, cook evaporated milk, sugar, butter, and egg yolks in a heavy 3-qt. saucepan over medium heat, stirring constantly, 3 to 4 minutes or until butter melts and sugar dissolves. Cook, stirring constantly, 12 to 14 minutes or until mixture becomes a light caramel color, is bubbling, and reaches a pudding-like thickness. Courtney West / Southern Living Remove pan from heat; stir in coconut, vanilla, and pecans. Transfer mixture to a bowl. Let stand, stirring occasionally, 45 minutes or until cooled and spreading consistency. Courtney West / Southern Living Courtney West / Southern Living Rate it Print