This rich and buttery coconut pecan frosting is packed with sweet shredded coconut and chopped pecans. It’s the perfect frosting for German chocolate cake or any homemade dessert you love!

Gooey coconut pecan frosting with coconut and pecans in a white bowl.

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Coconut Pecan Frosting Recipe

If you’ve never tried coconut pecan frosting (also known as German chocolate cake frosting), you’re in for a treat! It’s rich, buttery, and full of caramel flavor, with sweet coconut and crunchy pecans in every bite.

Unlike a traditional buttercream or cream cheese frosting, this one is cooked on the stovetop. A simple mixture of evaporated milk, sugar, butter, and egg yolks simmers until thick and golden, creating a sweet, nutty frosting that’s perfect for topping a classic German chocolate cake!

Close up of coconut pecan frosting in a pot with shredded coconut and pecan pieces.

Ingredients

  • Evaporated milk: This is milk with the water boiled out of it. It is unsweetened and contributes to the creamy texture. Ensure you are not grabbing sweetened condensed milk!
  • Granulated sugar: Because the milk is unsweetened, we need to add a bit of sweetness to the frosting.
  • Large egg yolk: Separate the yolk from the white while it’s still cold.
  • Vanilla: I use pure vanilla extract.
  • Butter: I use unsalted butter so I can control the amount of salt. You can use salted if that’s all you have. Your finished frosting will just have a slightly saltier taste.
  • Shredded coconut: Sometimes I toast the coconut first for another layer of flavor.
  • Pecans: I use whole pecans and chop them myself or you can use pre-chopped.

How to Make Coconut Pecan Frosting

  1. Simmer: Simmer evaporated milk, sugar, egg yolk, butter, and vanilla in a small saucepan. Make sure you stir everything frequently, as you don’t want the mixture to catch on the bottom of the pan and burn. Let everything simmer together for 8 – 10 minutes until the consistency has thickened and turned a light caramel color.
  2. Stir: Remove from the heat and stir in the coconut and pecans. 
  3. Cool: Let the coconut pecan frosting cool slightly before using it to decorate your cakes or cookies. It will continue to thicken as it cools.
  4. Drizzle: For added flair, try drizzling some melted semi-sweet chocolate over the top. 

Tips

  • Toast the coconut for a richer, deeper flavor. Add it to a dry skillet and cook over medium heat for 3–5 minutes, stirring often, until golden brown.
  • Toasting the pecans enhances nutty flavor and adds extra crunch. Heat them in a dry pan over medium heat for 2–5 minutes until fragrant and lightly browned.
  • Cook the frosting until the liquid evaporates and it turns a light caramel color. It should naturally thicken into a pudding like texture as it cools, but if it doesn’t, stir in 1 tablespoon of powdered sugar then chill to help it set.
  • This recipe makes about 2 cups of frosting. For a 2- or 3-layer cake with frosting on the sides, consider doubling the batch.

Ways to Use German Chocolate Frosting

While German chocolate cake with coconut pecan frosting is a favorite, you can also use it on other baked goods!

Coconut frosting in a white bowl with a off set spatula lifting some up, chocolate cookies in the background waiting to be frosted.

Try these other frosting recipes including cooked chocolate icing, raspberry buttercream or cinnamon buttercream.

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Coconut pecan frosting with shredded coconut and pecans in white bowl.

Coconut Pecan Frosting

5 from 10 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 24
This rich and buttery coconut pecan frosting is packed with sweet shredded coconut and chopped pecans. It’s the perfect frosting for German chocolate cake and more!
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Ingredients 

  • ½ cup evaporated milk
  • ½ cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla
  • 2 ounces butter (4 tablespoons)
  • 1 cup shredded coconut
  • 1/4-1/2 cup chopped pecans , more as desired

Instructions

  • Combine 1/2 cup evaporated milk, 1/2 cup sugar, 1 large egg yolk, 2 ounces butter and 1 teaspoon vanilla in a small saucepan. Bring the mixture to a simmer over medium-heat, stirring frequently. Simmer for 8-10 minutes, or until the mixture has thickened and turned a caramel color. Be careful not to burn.
  • Remove from heat and stir in 1 cup coconut and 1/2 cup pecans. Allow the frosting to cool slightly and thicken.
  • Spread frosting on cooled cake, brownies or cookies. Drizzle with semisweet chocolate if desired.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Toasting pecans: To bring out the pecan flavor you can toast them beforehand. Simply bake in the oven at 350°F for 3-5 minutes.
Storage: Store in a covered container in the refrigerator for up to 5 days. Let sit at room temperature to soften before frosting. 

Nutrition

Calories: 76kcal, Carbohydrates: 6g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 14mg, Sodium: 24mg, Potassium: 44mg, Fiber: 1g, Sugar: 5g, Vitamin A: 83IU, Vitamin C: 1mg, Calcium: 17mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Storage

The frosting will keep up to 5 days in an airtight container in the fridge, or you can freeze it in an airtight freezer-safe container for up to 3 months. It’s a great frosting to make ahead.

Allow the mixture to come to room temperature before using it to decorate your cake or cookies.