There's something about a caramel goodness with coconut and pecans that will make your mouth water. My moms German Chocolate Frosting will get you every time! It's a super easy recipe and will make any amazing cake THAT much better (I totally use it with a boxed cake mix cake too... ?? don't tell Sadie!)
German Chocolate Frosting
1 cup sugar
3 egg yolks
1 cup evaporated milk
2 cubes butter (16 Tablespoons)
1 tsp. vanilla
1 1/2 cups coconut
1 cup pecans, chopped
1 cup sugar
3 egg yolks
1 cup evaporated milk
2 cubes butter (16 Tablespoons)
1 tsp. vanilla
1 1/2 cups coconut
1 cup pecans, chopped
Instructions: Combine sugar and egg yolks (this will eliminate your eggs curdling). Next add the milk and turn your heat on to low/medium. Next add butter. Add vanilla. Cook over low to medium heat, stirring constantly until thickened, about 12- 15 minutes, When your mixture starts to simmer start your time. Add coconut and pecans. Beat until thick enough to spread.
Step-by-step
Combine sugar and egg yolks in a saucepan. I like to whisk them together so the yolks are incorporated together. This will help prevent the yolks from "curdling"
Add the milk and turn your heat on to low/medium.
Add butter, and vanilla.
Continue cooking, stirring constantly until thickened. This should take 12-15 minutes on low to medium heat. When your mixture starts to simmer start your time.
Stir in coconut and pecans.
As frosting cools it will thicken up a bit more. Spread on your German chocolate.....
or eat with a spoon!
Pin the image below!
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Do the eggs cook when you heat it?
The egg yolks will not curdle or scramble if that is what you’re asking? To prevent that, we recommend you mix the sugar and the egg yolks together before turning on the heat (which is low-medium heat). Good luck! It’s such a yummy frosting!