The Easiest German Chocolate Frosting Recipe (Homemade!) – Granny’s Recipe
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Granny’s German Chocolate Cake Icing is an old fashioned recipe that withstands the test of time. The homemade frosting is made on the stove-top and is truly the “icing” on the cake. Top your favorite chocolate cake or maybe just eat it with a spoon.
Granny’s German Chocolate Cake Icing Recipe
Forget the cake, I’m eating this German Chocolate Frosting on a graham cracker, over my ice cream, on a spoon or maybe just right off my finger. Granny knocked it out of the park with this one.
I found this recipe on a weathered recipe card in my Grandma’s wooden recipe box, but it actually is my other Granny’s recipe. I love how their lives were entwined through the marriage of my parents.
Now, I’m not afraid to admit that I used a boxed German Chocolate Cake. There’s no shame in that. But it would be an absolute, downright atrocity to cheat with a pre-made German Chocolate Frosting.
In all honestly, the recipe is simple and easy to follow. Granny even noted the amount of time it normally takes (12 minutes) to get thick on the stove-top. Bless you, Granny. It upsets me when a recipe gives no indication of time – is it 2 minutes or 20? It sets me into a state of panic when this happens.
Ingredient List for German Chocolate Icing
The ingredients for our grandma’s German Chocolate Icing are simple, but when cooked together, they become magical.
- Evaporated Milk
- Sugar
- Egg Yolks
- Margarine (stick form), room temperature
- Pure Vanilla Extract
- Chopped Pecans
- Shredded Coconut
German Chocolate Frosting
This German Chocolate Frosting is fabulous. I’m a big lover of chopped pecans and coconut. The combination over a chocolate cake is ammmmmaaaazing. If you bring this to your next pitch-in, you might actually get applauded as you leave.
The process of making the frosting is simple. Heat evaporated milk, sugar, egg yolks and margarine in a medium-sized saucepan until boiling. Be sure to stir constantly until the icing turns that traditional light shade of brown and becomes thicker.
Turn off the heat, add the vanilla, shredded coconut and chopped nuts, and voila – the best German chocolate icing, ever.
Preparing a German Chocolate Cake
This is the easy part. Go out and purchase a German Chocolate Cake mix, and follow the directions on the back of the box. Or prepare your favorite German Chocolate Cake recipe.
It should go something like this.
- Pre-heat oven; grease the bottom and sides of the cake pan or cupcake tin.
- Mix dry cake mix, water, oil and eggs in large bowl. Use an electric mixer on medium speed or beat vigorously by hand. Pour batter into prepared pan.
- Bake as directed until toothpick inserted in center comes out clean.
- Cool 10 minutes before removing from pan. Cool completely on wire rack before frosting.
How to Make Coconut Pecan Frosting
Step by Step Instructions
- In a small saucepan, heat over medium heat evaporated milk, sugar, eggs (yolks only), margarine to a boil.
- Stir mixture constantly at a low boil until thickened and the color changes to light caramel color, approximately 12 minutes.
- Remove from heat, and stir in vanilla, chopped nuts and coconut.
- Spread over cooled cake.
For the full instructions for Old Fashioned German Chocolate Cake Icing, scroll to the recipe card at the bottom of this post.
Should German chocolate frosting be refrigerated?
Yes, it is recommended to refrigerate German chocolate frosting. A coconut-pecan frosting recipe contains evaporated milk, egg yolks, and shredded coconut, which can spoil if left at room temperature for too long. Storing the frosting in the refrigerator will help maintain its freshness and extend its shelf life. Cover the frosting tightly or transfer it to an airtight container before refrigerating. When you’re ready to use it again, you can let it come to room temperature before spreading it on your cake.
Recipe FAQs
- This coconut pecan frosting is made on the stove-top. All you need is a medium sized saucepan and a whisk.
- Substitute butter for margarine, if desired.
- Prepare your cake ahead of time, and let it cook before icing.
- Make these German Chocolate Brownies using this icing instead of a cake!
- I prefer chopped pecans, but walnuts could work in a pinch.
More Old Fashioned Dessert Recipes
Grandma’s Sour Cream Coffee Cake
Linking up to Weekend Potluck.
Granny’s German Chocolate Cake Icing
Ingredients
- 1 cup evaporated milk
- 1 cup sugar
- 3 egg yolks
- 1/2 cup margarine
- 1 teaspoon vanilla extract
- 1 1/3 cups shredded coconut, sweetened
- 1 cup chopped pecans
Instructions
- In a medium saucepan over medium heat, bring evaporated milk, sugar, egg yolks and margarine to a boil.
- Cook, stirring constantly until the icing thickens and turns a light brown color, approximately 12 minutes.
- Remove from heat; add vanilla, coconut and pecans and whisk until completely incorporated.
- Spread over a cooled German Chocolate Cake.
Notes
- This coconut pecan frosting is made on the stove-top. All you need is a medium sized saucepan and a whisk.
- Substitute butter for margarine, if desired.
- Prepare your cake ahead of time, and let it cook before icing.
- I prefer chopped pecans, but walnuts could work in a pinch.
- A boxed cake mix is perfect for this recipe.
- Or, make our triple chocolate cake instead.
- The nutritional information is auto-calculated and can vary depending on the products used.
Nutrition
Thank you Granny!! Best ever icing. The 12 minute rule worked perfectly! I made this for my Brother’s birthday and he loved it. His favorite cake. Our Grandmother made three layer totally homemade German Chocolate cake This icing was as good!
Made this with the intention of putting it on a cake. Yeah….it never MADE it to the cake. It was so dang good that we started sampling it with a spoon, and the next thing we knew, there wasn’t enough left for the cake. Your self control will definitely be challenged with this! Absolute perfection!
This recipe doesn’t call for powdered sugar? Does it matter if coconut is sweetened?
No powdered sugar! Sweetened coconut is what you need. Thanks for pointing that out, we’ll update the recipe with that note.
This is the recipe that I have been wanting. I made it a long time ago and it was delicious only this time I’m doubling it.I hope it turns out like yours. Thank you so much.
Can I use walnuts instead couldn’t find pea one?
Walnuts should work too!
I am wondering how this could be stored. I want to make a mix of cupcakes and toppings and know I won’t use all of this recipe.
Thanks
We store leftover icing in the refrigerator all the time. It will keep for a couple of weeks.
great recipe! turned out delicious!
Glad you enjoyed it!
can this work without the coconut?
We haven’t tried it without the coconut but it should work…might not be as thick.
can you use unsweetened coconut cause that’s all I have.
Yes, the icing is quite sweet even without the sweetened coconut so you should be good!
Does this make enough for a 4 layer cake? Thanks in advance!
We haven’t made a 4-layer cake with it before. It probably would be enough but if you like a lot of frosting, you might want to double it!
Can you use light brown sugar instead of granulated sugar?
We haven’t tried that substitution so we can’t say whether it will work.