Deadly Coconut Pecan Frosting

German Chocolate Cake

The Spruce Carroll Pellegrinelli

  • Total: 25 mins
  • Prep: 15 mins
  • Cook: 10 mins
  • Yield: Enough for 2-Layer Cake
Nutritional Guidelines (per serving)
4771 Calories
350g Fat
373g Carbs
67g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: Enough for 2-Layer Cake
Amount per serving
Calories 4771
% Daily Value*
Total Fat 350g 449%
Saturated Fat 189g 946%
Cholesterol 1040mg 347%
Sodium 2581mg 112%
Total Carbohydrate 373g 135%
Dietary Fiber 23g 81%
Total Sugars 342g
Protein 67g
Vitamin C 15mg 75%
Calcium 1710mg 132%
Iron 7mg 39%
Potassium 3013mg 64%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A German Chocolate Cake is a lightly flavored chocolate cake. It needs a powerful icing to make it something special. That’s what this recipe is all about. This Coconut Pecan Frosting is great to use on a German Chocolate Cake. There's just something special about all of the butter mixed with coconut and pecans. Yummy!


  • 1 cup butter
  • 14 ounces One 14-ounce can sweetened condensed milk (not evaporated)
  • 1 large egg yolk
  • 1 1/2 cups coconut
  • 1 cup pecans (coarsely chopped, lightly toasted)

Steps to Make It

  1. In a heavy saucepan, melt the butter.

  2. Whisk in the sweetened condensed milk and the egg yolk.

  3. While constantly stirring, bring the mixture to a boil.

  4. Once it boils, remove from the pan from the heat.

  5. Stir in the coconut and the pecans.

  6. Cool the frosting to room temperature, Once cool spread it on German Chocolate Cake or some other cake of your desire.

Makes enough to ice one 2-layer cake.

Notes in the Margin:

Unlike other versions of this recipe, this recipe runs down the side of the cake. If you want to "tighten-up" this icing, add more coconut and pecans, about 1/2 of a cup of each should do it. Also, make sure it's completely cool.

This frosting is made for the freezer. Just be sure to put it either in an air-free, sealed bag or plastic container. Before using it, defrost it in the refrigerator. You could also heat it a bit before frosting the cake, especially if you want it to drip down the sides of the cake.