Coconut pecan frosting—this frosting is a little different but pairs perfectly with the German Chocolate cake recipe I showed you on Wednesday. In fact, it’s actually the traditional frosting you pair with German chocolate cake. Here’s how to make it!
Coconut Pecan Frosting
Makes enough for 18 cupcakes or for half of a standard double-layer 9″ round cake.
1/2 can evaporated milk
3/4 stick butter
3/4 cup white or brown sugar
2 egg yolks
1 tsp vanilla
1 1/4 cups coconut flakes
3/4 cup chopped pecans (not salted)
Combine the evaporated milk, butter, sugar, and egg yolks in a saucepan.
Bring the mixture to a low simmer and stir frequently over medium heat for about 10–12 minutes, until the mixture is golden brown in color.
Remove from heat and transfer to a large heat-proof bowl. Refrigerate for about 30 minutes.
Remove from fridge. Stir in the vanilla, coconut flakes, and chopped pecans.
Spoon frosting onto completely cooled cupcakes or cake.