This recipe is a combination of my nana’s greatest hits—brownies and German chocolate cake. The fudgy brownies allow the frosting’s coconut flavor to shine and are decadent without overwhelming the palate. We used a 9x13” baking pan, which yielded thinner brownies and a more even distribution of both the brownies and the frosting’s flavor. It’s definitely possible in an 8” or 9” square pan, which will give you thicker brownies and globs of frosting. In that case, you’ll need to use a fork. 


Credit: Annie Campbell

Recipe Summary test

30 mins
1 hr 10 mins


Ingredient Checklist


Instructions Checklist
  • Prepare brownie mix according to package instructions. Cool for 20 minutes.

  • Combine evaporated milk, sugar, egg yolks, butter, and vanilla in a stand mixer and beat on low until evenly blended. Transfer to a medium saucepan. Cook over medium heat, stirring constantly, until frosting starts to bubble and has a rich caramel color, about 12 minutes, then cook for 10 minutes. 

  • Stir in coconut flakes and pecans. Remove from heat and cool until thick enough to spread, stirring occasionally. 

  • Spread the frosting evenly over cooled brownies with a silicone spatula. Let the frosted brownies stand for a few minutes before serving.