German Chocolate Cake Frosting
A rich and creamy frosting that perfectly complements German chocolate cake, featuring caramel undertones, nutty pecans, and sweet coconut.
Ingredients
Frosting Ingredients
- 1 cup evaporated milk
- 1 cup brown sugar
- 1/2 cup butter unsalted, room temperature
- 3 large egg yolks whisked
- 1 teaspoon vanilla extract
- 1 1/3 cups flaked coconut sweetened or unsweetened based on preference
- 1 cup chopped pecans can substitute with chopped almonds
Instructions
Preparation
- Gather your ingredients and ensure that you have everything needed for the frosting.
- In a saucepan over medium heat, combine the evaporated milk, brown sugar, butter, egg yolks, and vanilla extract.
- Stir the mixture constantly while bringing it to a low boil, cooking for about 10 minutes until it turns a light caramel color and thickens.
- Remove from heat and stir in the flaked coconut and chopped pecans until evenly distributed.
- Allow the frosting to cool to room temperature before spreading it generously on your chocolate cake.
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Notes
For additional flavor, consider folding in mini chocolate chips. Ensure to store leftover frosting in an airtight container in the refrigerator for up to a week.