This rich and velvety coconut pecan frosting has an indulgent blend of creamy, nutty, and sweet flavors and textures.

Made with butter, dark brown sugar, egg yolks, evaporated milk, pecans, and shredded coconut, it’s a homemade classic bursting with flavor.

coconut pecan frosting on a slice of German chocolate cake

Recipe originally published with German Chocolate Cake on OurZestyLife

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Creamy, Crunchy, Coconut-Pecan Perfection

This topping is made from scratch with simple ingredients that offer a rich and delicious flavor.
Coconut topping strikes a perfect balance of flavors that will enhance any dessert.
It’s a luscious, thick, yet spreadable topping that clings beautifully to every cake layer.
Use this versatile coconut frosting on cakes, cupcakes, or on any other desserts you choose.

evaporated milk, coconut, egg yolks, butter, brown sugar, vanilla, and pecans to make coconut pecan frosting

Frosting Fixings

Each ingredient in this coconut pecan frosting plays a key role.

Butter: Adds richness and flavor.
Dark brown sugar: This helps develop deep caramel flavor and aids in the thickening process.
Egg yolks: They create a silky texture, and also help thicken the frosting.
Evaporated milk: This adds a tasty, and creamy flavor and texture.
Pecans: Not only do they add a delightful crunch, they add that irresistible nutty flavor.
Shredded coconut: Adds a sweet flavor and also interesting texture that makes this frosting irresistible.

prepared coconut pecan frosting in a pot

How To Make Coconut Pecan Frosting

Combine coconut topping ingredients and cook until thickened.
Stir in vanilla, chopped pecans, and shredded coconut.
Cool completely before using.

Best Texture, Technique, and Taste

Toast the pecans and coconut a little before using them for the best flavor.
Let the butter and egg yolks warm up to room temperature so they mix in smoothly.
Keep stirring the frosting while it cooks so it doesn’t burn or get lumpy. Use a thick-bottomed pot for even cooking.
Let the frosting cool completely before using. It will stay where you want it and look extra special.
If you’re making a tall cake or lots of cupcakes, make extra frosting—you’ll be glad you did.

coconut pecan frosting on, and layered between, a German chocolate cake

Store It Smart

Refrigerate unused frosting in an airtight container for up to 1 week. Allow it to come to room temperature for about 30 minutes before using, and stir well to bring back its creamy texture.

For longer storage, freeze the frosting in a freezer-safe container, or zippered bag, for up to 3 months. Divide the frosting into smaller portions before storing, so you can thaw only what you need – perfect for cupcakes or small desserts. Thaw it in the refrigerator overnight and stir well before using.

If the frosting is already spread on a cake, cover the cake tightly with plastic wrap or store in a cake container in the fridge. Bring it to room temperature before serving for the best results.

Other Desserts To Try

puffed wheat squares stacked up on a wooden board with milk in the background

Easy Puffed Wheat Squares Recipe

Easy Carrot Cake

Zucchini Chocolate Cake

I hope you enjoy this coconut pecan frosting recipe as much as I do! Leave a comment and rating below.

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Coconut Pecan Frosting

Donnalea

Servings

Prep 15

Cook 10

Print Pin

Make this easy coconut pecan frosting for a decadent way to top your favorite dessert.

Equipment

saucepan

Ingredients

½ cup butter
1 cup dark brown sugar
3 large egg yolks
6 ounces evaporated milk
1 Tablespoon vanilla extract
1 cup coarsely chopped pecans
1½ cups shredded unsweetened coconut

Instructions

In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine.
Bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken.
Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before using.

Notes

Can also be used as a topping on cupcakes

Nutrition

Calories: 235kcalCarbohydrates: 18gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 53mgSodium: 66mgPotassium: 132mgFiber: 2gSugar: 15gVitamin A: 252IUVitamin C: 0.4mgCalcium: 52mgIron: 1mg

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