This coconut pecan frosting is easy to make from scratch! It's sweet, buttery and the best German chocolatelcake frosting.
Ingredients
½cupevaporated milk
½cupgranulated sugar
1large egg yolk
1teaspoonvanilla
2ouncesbutter(4 tablespoons)
1cupshredded coconut
1/4-1/2cupchopped 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.
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.