Icing for German Chocolate Cake

    30 min

    This sweet and delicious icing is quick and easy to make. It's made on the hob and spread over the cake whilst still warm.

    453 people made this

    Makes: 1 icing for 2 layer cake

    • 250ml evaporated milk
    • 200g caster sugar
    • 3 egg yolks, beaten with 1 teaspoon water
    • 110g margarine
    • 1 teaspoon vanilla extract
    • 110g chopped pecans
    • 75g desiccated coconut

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. In a large saucepan, combine evaporated milk, sugar, egg yolks, margarine and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Spread on cake while still warm.

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    Reviews & ratings
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    Reviews in English (397)


    I made this recipe,but I added about a tablespoon/table spoon in a half of cornstarch mixed with the evaporated milk,to thicken since some people said it was a little runny.I chopped up my pecans,(only about a half cup or less)about a 1/4 cup of lightly roasted coconut.I finished making the frosting then let it sit for about an hour,it thicken up nicely but not too thick to spread.I frosted it on a nicely refrigerated german chocolate cake and it spread magnificiently.I sell cakes/pies/cookies and food and this cake was gone in 2 minutes or less I kid u not.It was a huge huge huge hit.Also to note,I never liked the frosting on the german chocolate cakes before,due to too much coconut too sweet etc... but this I added to my own liking on the coconut and pecans.It also tasted sweet when I tried it(which made me skeptical)but when it was on the cake the cake isnt that sweet mixed with the frosting it was perfect just perfect I tell u.An A+++++++++++++++++if not better.Thank you thank you thank you.  -  08 Feb 2005  (Review from Allrecipes US | Canada)


    This came out wonderfully, very rich and sweet though, so don't feel the need to really glob it on your cake, just a thin layer is good enough! As far as those reviewers suggesting to add cornstarch, I've got to say 3/4 of the way through cooking I was tempted to throw it out and start again with cornstarch as it was still really thin. But then I just decided that the problem was that on low heat it would take forever to caramalize the sugars enough to thicken the milk. So I just turned up the heat, started stirring like mad, and it did thicken beautifully. I would think that if you did this AND added cornstarch your resulting frosting would be the consistancy of rubber boots, so if you're too scared to turn up the heat, do the cornstarch, if you're no stranger to candy making, by all means leave the cornstarch out and crank the heat up after all the ingredients have gotten warm on low.  -  26 Nov 2008  (Review from Allrecipes US | Canada)


    How good is this recipe, it's easy to make and delicious. The reviewer that suggested adding cornstarch to the evaporated milk was right on target. I turned out beautifully. I also toasted the pecans and coconut.  -  04 Feb 2006  (Review from Allrecipes US | Canada)