Our all-time favorite frosting contains two stand out ingredients: coconut and pecans. Yes! Our German Chocolate Frosting graces our decadent Gluten Free German Chocolate Cake turning it into an amazing dessert for any occasion. Why the stellar review? This recipe contains less sugar than the original recipe that we adapted from Cooks Illustrated (bonus!) We also use unsweetened, organic shredded coconut and organic raw pecans that we toast until fragrant.
The first time I made this frosting, Dave could not stop eating it out of the bowl with a spoon. I had to swat him away to save enough for the cake!
Using homemade evaporated milk, also called unsweetened condensed milk, makes this frosting taste special. In addition, it’s so EASY! We prefer our ingredients without carrageenan and other naughty bits. Most cans of evaporated milk contain additives that we want to avoid.
To view a tutorial by Jessie Oleson Moore, (Bluprint,) on how to make your own evaporated milk, click on the link. One direction that I would like to add: pour 355 ml (12 fl oz or 1 1/2 C) of milk into the pan and then place a wooden spoon in the milk. Mark the spoon with a line where the surface of the milk rests. Then add the rest of the milk to the pan. Using this method, you don’t have to guess when the milk has reduced to the amount you require. Brilliant!! You may also make evaporated milk in your slow cooker. For directions, click here.
If you are a small family like ours, halve the recipe if you also plan to halve the cake recipe to create one round or a square cake. In addition, make the condensed milk up to a week ahead of time and purchase roasted, unsalted pecans to save assembly time.
Please let us know how this recipe worked for you! Leave a comment in the section provided below the recipe. We love to hear from you!
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. This blend is found online at Amazon.com or in a few local grocery stores. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for equipment or ingredients used to make this recipe, please consider supporting Flour Farm and 2nd Harvest by clicking on the Amazon Associate links provided below. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love. – Dave & Teri
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Recipe Inspiration: Teri’s Birthday! And a little help from Cook’s Illustrated.
Photos by DuPree ProductionsPrint
Yield: This recipe will generously frost one 9×13″ single layer cake or the middle and top layers of a two layer cake. Halve the recipe if desired.
Equipment: Digital Scale (preferred), Medium Sauce Pan, Mixing Bowl, Whisk, Mixing Spoon, Measuring Spoons & Cups, Baking Sheet, Knife and Cutting Board, Unbleached Parchment
Substitutions: Do you need to swap out an ingredient? Click here.
Before You Dive In – Prep:
- Bring eggs to room temperature
- Toast nuts & cool (bake in a single layer on a baking sheet in the center of the oven at 350 F/177 C for 8 minutes)
- Finely chop nuts
- Prepare homemade evaporated milk, if using. If refrigerated, bring to room temperature
Choose Gluten Free, Non-GMO & Organic Ingredients.
- 4 Large Pasture Raised Egg Yolks (72g)
- 355 ml (12 fl oz) Evaporated Whole Milk – also called unsweetened condensed milk (1.5 C)
- 100g (3.5 oz) Light Brown Cane Sugar (1/2 C)
- 100g (3.5 oz) Cane Sugar (1/2 C)
- 85g (3 oz) Salted Butter (6 T)
- 1/8 tsp Extra Fine Pink Himalayan Salt (1g)
- 2 tsp Pure Vanilla Extract (10 ml)
- 170g (6 oz) Unsweetened Shredded Coconut (2 C)
- 170g (6 oz) Raw Pecans, toasted and finely chopped (1.5 C)
Please read the prep note above before you begin, thank you!
Step 1: In a medium sauce pan, whisk together the egg yolks.
Step 2: Slowly whisk in the evaporated milk.
Step 3: Add in sugars, butter and salt. Whisk constantly while cooking over medium heat until mixture is boiling, frothy and slightly thickened. This takes about 5-6 minutes. Adjust temperature if necessary.
Step 4: Remove mixture from the heat and transfer to a medium sized bowl. Whisk in the vanilla. Stir in the coconut.
Step 5: Cool on the counter until warm and then cover with a tight fitting lid and store in the refrigerator for at least 2 hours and up to 3 days. Add in chopped pecans before frosting your cake.
Helpful tip: If the frosting is cold, allow it to sit at room temperature for about 45 minutes before adding pecans.
The nutrition information provided below is for the recipe as written. Each serving weighs about 56g or 2 ounces.
- Serving Size: 2 oz
- Calories: 260
- Sugar: 16g
- Sodium: 90mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: german chocolate cake frosting coconut pecan