Coconut Pecan Frosting

Jazz up your favorite cake with a slathering of creamy, crunchy coconut pecan frosting. Plenty of cake recipes include a matching frosting, but you’d be surprised at how easy (and fun) it is to change the flavors by adding a tropical note to vanilla cake or extra sweetness to balance rich German chocolate. Homemade frosting is so easy that you can stir up a batch to elevate a simple boxed cake mix.

This recipe has one unusual trick: Cooking the cream, butter and sugar stabilizes all the ingredients, making for a sturdy frosting that’s easy to spread and will hold its shape nicely. (Bonus: It’s way easier to bubble everything together in a pan than to laboriously whip each addition.) Our recipe takes you through every step to make coconut and pecan frosting, and we also share some ideas on how to use it.

Ingredients for Coconut Pecan Frosting

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• Evaporated milk or heavy whipping cream: The first adjective that comes to mind with coconut and pecan frosting is creamy, thanks to the thick dairy base. Use heavy cream if you don’t have evaporated milk (not to be confused with sweetened condensed milk).
• Sugar: Plain white granulated sugar easily dissolves into the decadent frosting.
• Egg yolks: To enrich this frosting, you’ll need three egg yolks. After separating the eggs, reserve the egg whites for another use, like making meringue.
• Butter: Use plain unsalted butter in this frosting.
• Vanilla extract: Look for the best vanilla extract for the best flavor.
• Unsweetened coconut flakes: Coconut flakes set this frosting apart by adding a pleasant chewy texture and flavor. Don’t use sweetened flakes, as they will be much too sweet.
• Chopped pecans: Pecans and coconut are a great flavor pairing. For the most flavor, lightly toast the pecans before chopping them.

Directions

Step 1: Prepare the frosting base

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In a large saucepan over medium-low heat, whisk the evaporated milk, sugar, egg yolks, butter and vanilla until smooth.

Step 2: Cook the cream mixture

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Cook the cream mixture until thickened, 10 to 12 minutes, stirring constantly. Remove from the heat.

Editor’s Tip: The cream mixture will begin to look and feel thicker, but it won’t be as dense as classic frosting. It will continue to thicken as it cools.

Step 3: Add the mix-ins

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Gently stir in the coconut and pecans.

Step 4: Rest the frosting

Cover the pan and let the frosting cool at room temperature until it thickens to a spreadable consistency. Remove the cover to stir occasionally.

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How to Use Coconut Pecan Frosting

• On a chocolate cake: This is the traditional frosting for rich, slightly bitter German chocolate cake. It’s also delicious on most chocolate cakes and chocolate cupcakes.
• On a vanilla cake: Coconut pecan icing tastes tropical and festive on a vanilla cake or yellow cake. It’s a great way to jazz up a boxed cake mix.
• On a lemon cake: Zippy, tangy lemon cake is an excellent match with sweet coconut.
• Atop dessert bars: Gild the lily by slathering a layer of frosting over dessert bars, from brownies to pumpkin bars.
• As a dip: For a fun dip, serve the coconut pecan frosting recipe with pretzels, graham crackers or fruit.

How to Store Coconut Pecan Frosting

Store coconut and pecan frosting in an airtight container in the refrigerator for up to a week. If you’ve already frosted a dessert, cover it with storage wrap or foil.

Can you freeze coconut pecan frosting?

Yes, you can freeze this coconut pecan frosting recipe. Allow it to cool completely, then transfer it to an airtight, freezer-safe container. Set storage wrap directly on top of the surface to preserve the texture. The frosting will keep well for up to three months. Defrost it in the refrigerator overnight before using.

Coconut Pecan Frosting Tips

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How do you avoid runny coconut pecan frosting?

The best way to ensure a thick coconut pecan icing is not to rush the stovetop step. Cooking the cream with the butter and eggs will thicken it, but it’s the addition of sugar that really makes the difference. As sugar cooks, it naturally thickens (think caramel or toffee). Keep the creamy base bubbling away until it looks visibly thicker. It will continue to thicken as it cools and after you add the chunky coconut and nuts.

What’s the best way to frost a cake?

Frosting a cake is fun once you get the hang of it! First, allow the cake and frosting to cool completely. Use an offset spatula to spread a very thin layer of frosting over the cake. This is called the crumb layer; it’s ok if it looks messy and uneven. Let this set for a moment, then follow up with a second, thicker layer. It will spread on more evenly. Swirl the spatula to get a nice wavy finish.