Tulo

German Chocolate Cake Frosting Recipe

Cooking the egg yolks, sugar, and evaporated milk into a soft custard before adding the coconut and pecans is what gives this frosting its signature thick, caramel-like texture and toasty flavor, instead of the loose, overly sweet result you get from just stirring raw ingredients together.

Prep
10 min
Cook
15 min
Total
50 min
Servings
16

Ingredients

Servings16
  • 1 1/2 cups evaporated milk
  • 1 1/2 cups granulated sugar
  • 3 large egg yolks
  • 3/4 cup unsalted butter
  • 1 1/2 tsp vanilla extract
  • 2 1/3 cups sweetened shredded coconut
  • 1 1/2 cups pecans, chopped

Nutrition per serving

Calories
367
Protein
4g
Carbs
39g
Fat
23g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1In a heavy-bottomed saucepan, whisk together the evaporated milk, sugar, egg yolks, and butter until combined.
  2. 2Cook over medium heat, stirring constantly and scraping the bottom of the pan, until the mixture thickens into a pudding-like custard and turns a light golden color, about 10-12 minutes. It should coat the back of a spoon; do not let it boil.
  3. 3Remove from the heat and stir in the vanilla extract, shredded coconut, and chopped pecans until evenly distributed.
  4. 4Let the frosting cool to room temperature, stirring every 10 minutes or so, until it thickens enough to hold its shape when spread, about 30-40 minutes.
  5. 5Spread the cooled frosting between the cake layers and over the top of a German chocolate cake, leaving the sides bare, which is the traditional presentation.
How to Frost a Cake

Tips & variations

  • Toast the pecans and coconut separately in a dry skillet for 4-5 minutes before adding them for a deeper, nuttier flavor.
  • Swap in dark brown sugar for half the granulated sugar for a more pronounced caramel note.
  • This frosting is traditionally used only on top of layers and the top of the cake, not the sides, since it's too soft to hold a smooth crumb coat.

Storage & reheating

Store leftover frosting in an airtight container in the refrigerator for up to 5 days. Bring to room temperature and stir well before spreading, since it firms up considerably when cold. It can also be frozen for up to 3 months; thaw overnight in the fridge before using.

Tips from the Tulo kitchen

  • A silicone spatula that reaches the corners and bottom of the pan works better than a whisk for the cooking stage, since it prevents the custard from scorching where it meets the pan.
  • If a kitchen thermometer is on hand, the custard is done around 185°F (85°C), which is thick enough to coat a spoon but well below the point where egg yolks curdle.

FAQ

Why did my frosting turn out runny?

It usually means the custard base wasn't cooked long enough; it needs to visibly coat the back of a spoon before you add the coconut and pecans, and it will also thicken further as it cools.

Can I make this frosting ahead of time?

Yes. It can be made up to 2 days ahead, cooled completely, and stored covered in the refrigerator; let it come to room temperature and stir before spreading.

Do I need to toast the coconut and pecans first?

No, toasting is optional. Untoasted coconut and pecans give a softer, more traditional flavor, while toasting adds a deeper, nuttier taste.

Can this frosting be used on the sides of a cake?

It's too soft and chunky to hold a smooth vertical coat, which is why German chocolate cakes are traditionally frosted only between the layers and on top, leaving the sides bare.

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