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German Chocolate Frosting
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German Chocolate Frosting
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Rich, creamy and coconuty, German Chocolate Frosting has many uses beyond its traditional cake form. Try it on cookies, cupcakes, hand pies, muffins, brownies or even over a scoop of vanilla ice cream.

Prep time
0:15 to 0:20
Bake/Cook time
0:30 to 0:40
Enough for a 2-layer cake
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German Chocolate Frosting
Extra Fine Granulated Sugar
Prep time :
0:15 to 0:20
Bake/Cook time :
0:30 to 0:40
Yield :
Enough for a 2-layer cake


  • 2 cups evaporated milk
  • 2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 1 cup (2 sticks) unsalted butter
  • 1 tablespoon vanilla extract
  • 6 egg yolks
  • 1/4 teaspoon salt
  • 3 cups flaked coconut (toasted if desired)
  • 1 3/4 cups pecans, chopped


  1. If toasted coconut is desired, spread coconut onto a cookie sheet and place in oven. Toss frequently with a fork and allow to turn light golden.
  2. Combine evaporated milk, sugar, butter, vanilla extract, egg yolks and salt in a saucepan. Stir constantly over medium heat using a heat resistant spatula or a wire whisk until thickened. This will take about 30 minutes and consistency should be slightly thinner then room temperature ketchup.
  3. Add coconut and pecans and stir to combine. Allow to cool in a refrigerator or chill on an ice bath if needed immediately.
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