Classic German Chocolate Cake Frosting

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Grandma’s German Chocolate Cake Frosting

My grandmother left me with one dog-eared weathered cookbook missing its cover.  She had made notes in the margins and folded corners of favorite recipes.  But the real treasure of this book are the hand-written recipes stuffed throughout the book.  I have treasured these recipes for years and feel so grateful to have gotten this love letter to cooking from one of my first mentors. So without further ado, here is my Grandmother’s German Chocolate Cake Frosting recipe.  Sadly, it did not include the recipe for her amazing cake.

German Chocolate Frosting


2 12-ounce cans evaporated milk

2 ¼ cups sugar

1/8  teaspoon salt

7 beaten egg yolks

1 cup butter, cubed

1 tablespoon vanilla

1 ¼ cups toasted coconut

1 ¼ cups fresh coconut

3/4 cup chopped pecans


In large saucepan, mix evaporated milk, sugar, butter, vanilla and egg yolks. Stir continuously on medium-high heat (low boil) for 20 minutes, until thickened. Let cool to room temperature. Mix in coconut and pecans.

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