Coconut Pecan Frosting is a delightful blend of chewy coconut, crunchy pecans, and caramel-like sweetness that takes German Chocolate Cake to new heights of flavor and texture.
In a large, heavy-bottomed saucepan, combine evaporated milk, sugar, butter, egg yolks, and vanilla extract. Ensure all ingredients are well mixed and the sugar is beginning to dissolve.
Place the saucepan on the stove and heat over medium flame, stirring constantly with a wooden spoon to prevent any ingredients from sticking to the bottom of the pan and to ensure even heating.
Bring the mixture to a gentle boil. Once boiling, continue to cook while stirring constantly until the frosting thickens to a custard-like consistency, which should take approximately 12 minutes.
Remove the saucepan from the heat. Stir in the shredded coconut and chopped pecans, making sure they are well distributed throughout the frosting. Adjust the amount of coconut and pecans based on your preference for texture and flavor.
Allow the frosting to cool slightly before using, as it will thicken further upon standing.
Notes
This recipe is adapted from BAKERS GERMANS' sweet chocolate recipe.
You can adjust the amount of coconut and pecans to suit your preference. If you enjoy a chunkier frosting, feel free to add more pecans.
It's essential to constantly stir the mixture while it's cooking to prevent it from scorching or forming lumps.
Be sure to let the frosting cool a bit before applying it to your cake. If it's too hot, it can cause the cake to crumble or the frosting to run off the sides.
Store any leftover frosting in an airtight container in the refrigerator for up to a week.
You can reheat it gently in a saucepan or in the microwave when you're ready to use it again. Be sure to stir it well after reheating to ensure a smooth consistency.