“Coconut-Pecan Frosting” for German Chocolate Cake

When I was growing up, my Mom would make me a German-Chocolate cake every year for my Birthday. It was, and still is, my absolute favorite cake! Of course she always made a boxed version and covered it with a tub of frosting. Of course I never complained…I actually looked forward to it and loved every bite of the coconut-pecan yummyiness.

Well, now being aware of the ingredients in those processed foods and how they effect one’s health, I avoid those types of foods like the plague. And so, have not had a German Chocolate cake in quite awhile…thus I have missed it. This year I decided that there has to be a way to make it healthier. So, I created this delicious frosting….and I actually like it better than the super-sugary tub of frosting you can buy at the store. You can really taste the flavors – from the buttery caramel to the coconut, pecans, and hint of vanilla all surrounded in the perfect level of sweetness.

  • 3/4 cup raw whole milk
  • 1/2 cup rapadura or sucanat
  • 1/4 teaspoon unrefined sea salt (increase to 1/2 tsp. if using unsalted butter)
  • 3 egg yolks
  • 1/2 cup butter, cut into chunks
  • 1 scant cup chopped pecans
  • 1 1/4 cups coconut flakes (“shredded” coconut like you find in most supermarkets, like long thin ribbons, but without any sugar added)
  • 1/2 teaspoon vanilla extract

In a 1 1/2 to 2-quart saucepan, whisk together milk, sugar, salt, and egg yolks until smooth. Heat gently over low-med heat while whisking constantly.

Once mixture is warmed, add in the butter – stirring all the while until melted.

Increase heat to medium-high, whisking continuously and vigorously the whole time. Allow mixture to come to a boil while whisking. Boil for about 3 to 5 minutes, while continuing to whisk, until mixture thickens slightly (it will thicken more when cooled).

Remove from heat and whisk in vanilla. Fold in coconut and pecans until thoroughly coated.

Place in fridge until frosting is just firm enough to spread. (If it gets to cold or thick to spread, simply leave out at room temperature until it softens up a bit.)

Makes 2-cups.

Spread this frosting on top of Sourdough Chocolate Cake or Chocolate Cupcakes.

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Disclaimer: The information in this post is meant for educational purposes only. It is not intended as a substitute for professional medical advice. None of the opinions are meant to diagnose or treat any disease or illness. You should always consult your healthcare provider.


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Comments

  1. I am also a german chocolate, coconut-pecan frosting cake girl! We only ever had homemade tho. I’m going to try this as I haven’t had any of this in 2 decades probably lol

  2. Great recipe, but when buying coconut, watch not only to make sure there is no sugar added, but also whether or not there are chemicals added. Most stores sell it with sodium metabisulphite added, and this is a problem for a lot of people.

    • Thanks Carol, good tip to keep an eye out for. It is good that usually when making sure that sugar is not an added to the ingredients they also leave out the sodium metabisulphite, but it is still good to keep an eye on this. :)

  3. Theresa Carmichall via Facebook says:

    This sounds amazing! I just found you through The Nourishing Home, and am so glad I did!!! Both of your sites are such a blessing!

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