Coconut Pecan Icing - German Chocolate

8 servings Prep: 5 m Cook: 12 m Total: 20 m Intermediate
4.2/5 (5)
Coconut Pecan Icing - German Chocolate
This recipe has been in the family a long time. One of the best icings for any type of cake or brownies, but really great for a German Chocolate Cake or the groom’s cake at a wedding. Made with evaporated milk, coconut, and pecans cooked to a rich, thick spread.

Ingredients

8 servings
  • 1 (12 oz) can evaporated milk
  • 1 cup sugar
  • 3 egg yolks
  • 1 stick margarine
  • 1 tsp vanilla
  • 1 1/3 cups shredded coconut
  • 1 cup chopped pecans

Step-by-Step Instructions

  1. In medium saucepan, combine milk, sugar, egg yolks, and margarine. Add vanilla. Cook over low heat stirring constantly until thickened; approximately 12 minutes.
  2. Remove from heat and add the coconut and chopped pecans. Beat until thick enough to spread. Great for German chocolate cake or Cajun brownies!

Common Problems and Solutions

Q: Why is my icing too runny?

A: The mixture needs to cook long enough to thicken properly. Keep stirring constantly over low heat for the full 12 minutes, and make sure it's visibly thickened before removing from heat. It will thicken more as it cools.

Q: Can I use butter instead of margarine?

A: Absolutely. Butter will give you a richer flavor. Use the same amount—1 stick (1/2 cup).

Q: My egg yolks are curdling, what happened?

A: The heat was too high. This icing must cook over LOW heat with constant stirring to prevent the eggs from scrambling. If it starts to curdle, remove from heat immediately and whisk vigorously.

Tips and Techniques

Make sure to stir constantly while cooking—the egg yolks can scramble if the heat is too high or if you stop stirring. The icing will continue to thicken as it cools, so don’t overcook it. If it becomes too thick to spread, you can thin it slightly with a teaspoon of milk at a time.

Ingredient Substitutions

  • margarine: butter
  • evaporated milk: half-and-half or heavy cream
  • shredded coconut: toasted coconut

Equipment Needed

  • medium saucepan
  • wooden spoon or heatproof spatula for constant stirring
  • whisk or hand mixer for beating

Historical Context

German chocolate cake isn’t German at all—it’s named after Samuel German, who developed a type of dark baking chocolate for Baker’s Chocolate Company in 1852. This coconut-pecan icing became the signature topping when the cake recipe was published in a Texas newspaper in the 1950s and quickly became a Southern favorite.