Frosting Recipes

We of course think the frosting is the most important part of any cake or cupcake, but this goes double for German Chocolate Cake (which isn’t German, by the way).  We love the nutty flavors and textures this coconut pecan frosting adds to the cake.  It’s made with evaporated milk which gives off a caramel scent as it cooks, and melds beautifully with the nuts.

Try to get pecans and shredded coconut that’s as fresh as possible.  (Not the stuff that’s been in the pantry since last year’s baking).  You may also want to toast the pecans and coconut lightly before adding to the icing mixture.

In the recipe, feel free to substitute 1 1/4 c light brown sugar for the 1 c. white sugar.  Opinions differ as to whether the sides of the German chocolate cake should be frosted or left bare, showing each rich, filled layer.  (We would most likely frost it, but appreciate the aesthetic).  If you are making this cake frosting with more than 2 layers, we suggest increasing the recipe.  Any leftovers would be great on cupcakes, or as an accompaniment to pancakes or french toast.

For the finished cake, we prefer a simple garnish of toasted pecan halves or shaved coconut. To really gild the lily, serve with a dollop of whipped cream on the side.

Here’s the fabulous German chocolate frosting recipe.  Be sure to wait for the frosting to cool before spreading. The frosted cake will keep several days and can be refrigerated.

German Chocolate Cake Frosting Recipe

3 egg yolks
1 can (12 ounces) evaporated milk
1 c. sugar
1 tbsp. butter
1 1/2 c. flaked coconut
1 c. chopped pecans
1 tsp. vanilla

pinch of salt

Beat eggs, milk, sugar, and butter. Cook over medium heat for about 12 minutes, stirring until icing mixture thickens. Remove from heat; add coconut, pecans, vanilla and salt. Beat until cool and of spreading consistency. Frost between layers, top, and sides.