German Chocolate Icing

  • Prep Time: 10 mins
  • Total Time: 25 mins
  • Yield: 1Nine inch two layer cake
  • About This Recipe

    “This is a recipe from my mom and the cake has always been a real hit when I make it. I do double this when I make it as I like a lot of icing on my cake.”


  • 1cupcanned evaporated milk
  • 1cupsugar
  • 3egg yolks, slightly mixed with a whisk
  • 1/2 cupbutter( real butter)
  • 1teaspoonvanilla
  • 1 1/2 cupscoconut
  • 1cupchopped pecans
  • Directions

  • Put butter in a sauce pan and let it melt.
  • Add milk, sugar, vanilla and whisk in egg yolks.
  • Cook and stir over medium heat until mixture starts to bubble and then cook for about nine (9) minutes stirring constantly.
  • Pour over coconut and pecans and mix.
  • I usually put the nuts and coconut in a metal bowl and then poor the hot mixture over them to help with cooling.
  • If you are in a hurry, put the mixture in the refrigerator stirring occasionally until it is cool and thick enough to ice your cake.
  • I find that box cakes are just fine for this.
  • Reviews

  • “Delicious!After reading reviews I was concerned about it being too thick and cut the cooking time short a bit… I wish I hadn’t. But still it was VERY good and easy to make. I did use it on a cake made from a mix but you wouldn’t know – it’s was wonderful – the homemade icing made all the difference! I did find this to be enough to ice a 9×13″ pan, but would double the recipe if doing layers. I’ll be using this recipe again. Thank you :)”

  • “Excellent icing!The only additional thing I would point out is that the canned milk in the recipe is evaporated milk. Thanks!”

  • “Made this for my dad’s birthday to go on the German chocolate bundt cake off of this site… the cake is fantastic, and this icing put it over the top delish!I’m not a big fan of the fake tasting box mixes and canned icing so this was great for me.My dad’s favorite cake is German chocolate and he said this is the best one he’s ever had…icing is thick and creamy and rich…but it does have to chill in the fridge to thicken up enough to not be runny.Made the perfect amount to frost my cake.Thanks for a great recipe!”

  • “Very Good! Although an important thing to mention is that it’s calling for evaportated milk. I doubled the recipe because I am always afraid of running out of frosting and it was more than enough to frost 2 8in round cakes…and plenty for me to enjoy along the way. Very good recipe…Thanks!”

  • “this is the original! DELICIOUS!”

  • “This was absolutely delicious!Just the way German chocolate icing should taste.I thought that it made more than enough for a 13″ x 9″ cake. It was a tiny bit thick, however the next time I make it I will cook it a minute or so less.”