ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Coconut-Pecan Frosting

Photo: Jennifer Davick; Styling: Buffy Hargett
Hands-on time 25 mins
Total time 1 hr, 38 mins
Yield Makes about 5 cups
If you are a fan of pecans and coconut, you are going to love this decadent and delicious frosting that takes german chocolate cake to the next level.

Ingredients

  • 2 cups chopped pecans
  • 1 (12-oz.) can evaporated milk
  • 1 1/2 cups sugar
  • 3/4 cup butter
  • 6 egg yolks, lightly beaten
  • 2 cups sweetened flaked coconut
  • 1 1/2 teaspoons vanilla extract

How to Make It

  1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes).

  2. Meanwhile, cook evaporated milk, sugar, butter, and egg yolks in a heavy 3-qt. saucepan over medium heat, stirring constantly, 3 to 4 minutes or until butter melts and sugar dissolves. Cook, stirring constantly, 12 to 14 minutes or until mixture becomes a light caramel color, is bubbling, and reaches a pudding-like thickness.

  3. Remove pan from heat; stir in coconut, vanilla, and pecans. Transfer mixture to a bowl. Let stand, stirring occasionally, 45 minutes or until cooled and spreading consistency.