Coconut-Pecan Frosting

Be prepared, this takes a while. Frosting turned out great, was a little skeptical on the adjustments with measurements than on the box. Really delicious, kids couldn't stop eating it. Like the others, this does not make enough frosting. I did 2 layers and not 3. Covers the top only of each layer. DOUBLE! Will be too much, but at least you will have enough to cover a cake. Luckily I'm not taking anywhere, just us, but what if....

My sister loves German chocolate cake so for her birthday I made this cake but I used walnuts ( her favorite) instead of the pecans. Our family now calls it crack cake. Lol

I made this cake for the first time and will be making it again tomorrow. I didn't think I was as big a fan of German Chocolate cake as my husband (who LOVES it) however this recipe made me a fan too! This is a keeper for sure. Southern Living has the best recipes and being a Georgia girl I knew that I have found the only GC cake I will ever make...

sounds good I'm going to do that what you said is to make the frosting along with the cake as it is cooking also i like to toast the pecans the day before because the flavor is better thank u for good tip.

I doubled the recipe per other reviews, so I'm willing to cede that it could have been my fault. I cooked the milk/sugar/yolk mixture over medium heat until it was bubbling and reasonably thick, stirring constantly, just as the recipe stated. Even after cooling, it was spreadable but still too "wet" to adhere to the sides of my (completely cooled) cake. It had a distinctivene metallic eggy taste that not even the ridiculous amount of sugar covered up. What a pity.

First time making any layer cake and it was a success! The cake turned out perfectly moist and the icing was delicious. I doubled the icing like people have said and Im glad I did because the edges of each cake ended up having this uneven wavy appearance that covered up nicely with the extra icing. I guess the batter didnt press flush to the edges of the pans and parchment paper caused a wavy pattern. Ah well..tasted good :) 

Seriously!!!!!

I made 1/4 of the frosting for a single 9 inch chocolate layer cake I had in the freezer. This frosting is yummy!

I've been making this cake for years and this is the best full proof!!!!!

This is the DEFINITIVE German Chocolate Cake Frosting. It has the perfect and most DELICIOUS richness and was very simple to make. The only thing I would change on the next time I make this frosting is to increase all the ingredients by 1/2 to have enough frosting for the cake sides. It was still VERY delicious even with just frosting between the cake layers. I would also suggest making the frosting while the cake is baking to synchronize the cooling times of the cake layers and frosting. By the time the frosting is made the cake should be ready to be taken from the oven. The layers rest in the pan for 15 minutes before they are removed and completely cooled on the wire racks, therefore making both perfect to assemble in a timely fashion.

This has got to be the best cake I've ever made! It's so moist, probably due to the buttermilk. The first time I made it though, there wasn't enough icing to cover the cake so now I always make a double batch of it! I recently brought it to a fund raising event & have been told that they need to come up with another reason for me to make it again. It was a big hit!

This is best cake I've ever baked scrumptious !!

I love this cake. I make this cake every Thanksgiving, the cake is really moist and the frosting is so good I have to stop myself from eating it before I put it on the cake.

This frosting came out great. However next time I will make the frosting before I make Mama's German Chocolate Cake, my cake cooled before the frosting was cool enough to apply to the cake.