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