This coconut pecan frosting is easy to make from scratch with simple ingredients! It’s sweet, buttery and the perfect topping for German chocolate cake and more desserts.

coconut frosting in white bowl

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German Chocolate Cake Frosting

If you’ve never tried coconut pecan frosting, also known as German chocolate cake frosting, you’re in for a treat. It has a rich caramel flavor and is filled with sweet coconut and crunchy pecans, making it a truly decadent topping.

Unlike buttercream or cream cheese frosting, it’s cooked on the stovetop. A mixture of evaporated milk, sugar, butter, and egg yolk simmers until thick and golden, creating a sweet and buttery frosting that’s perfect for German chocolate cake!

coconut pecan frosting in pot

Ingredients

Here’s everything you’ll need to make this homemade pecan studded frosting.

  • Evaporated milk: This is milk with the water boiled out of it. It is unsweetened and contributes to the creamy texture.
  • 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

This simple recipe is ready to use in just 15 minutes. Just heat and stir!

  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 your 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 semisweet chocolate over the top. 

Tips

Here are some tips for making your coconut pecan frosting even more special!

  • 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. Watch closely to avoid burning.
  • Toasting the pecans enhances their nutty flavor and adds extra crunch. Heat them in a dry pan over medium heat for 2–5 minutes, stirring occasionally, until fragrant and lightly browned.
  • Cook the frosting until the liquid evaporates and it turns a light caramel color. It should naturally thicken 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 good!

coconut frosting in white bowl

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coconut frosting 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 coconut pecan frosting is easy to make from scratch! It's sweet, buttery and the best German chocolatelcake frosting.
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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

Roasting pecans: To bring out the pecan flavor you can roast them beforehand. Simply bake in the oven at 350°F for 3-5 minutes or until lightly toasted. 
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.