When baking with sticky ingredients such as honey or corn syrup. Spray your measuring cup with nonstick spray before adding in the honey. The sticky honey will slide right out!
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Print This Delicious Coconut Pecan Filling and Frosting Recipe

Coconut Pecan Frosting and Filling Recipe

Coconut Pecan Frosting on Oatmeal Cake, red plate

This is the famous Coconut Pecan frosting that everyone uses on German Chocolate Cakes. A creamy base of evaporated milk and sugar, creating a sweet and gooey caramel flavored frosting, laced with coconut and pecans.

1 cup Evaporated milk
1 cup Sugar
3 Egg yolks
1/2 cup Butter
1 tsp Vanilla
1 1/3 cups Coconut
1 cup Chopped pecans

Oven Temp ~
Baking Time ~
Pan Type ~ saucepan

Pecan Frosting Directions

Combine all ingredients except coconut and pecans in a saucepan. Cook over medium heat stirring constantly, about 12 minutes. When mixture thickens, remove from heat. Stir in coconut and pecans. Cool coconut pecan frosting until spreadable.

Coconut Pecan frosting can also be used as filling between cake layers.

Frosting for 1 Cake
Nutrition facts:
Serving Size 52 g
Calories 201
Calories from Fat 134
Total Fat 14.9g 23%
Saturated Fat 7.0g 35%
Cholesterol 59mg 20%
Sodium 60mg 3%
Total Carbohydrates 16.2g 5%
Dietary Fiber 1.2g 5%
Sugars 14.8g
Protein 2.5g
Vitamin A 5% • Vitamin C 1% • Calcium 5% • Iron 7%

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User Comments


Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!