Recipes and Cooking Coconut-Pecan Frosting Be the first to rate & review! Yes, this is the classic coconut-pecan frosting recipe used for our German Chocolate Cake, but you don't have to stop there. If you love the nutty frosting recipe, add it any cake flavor you want. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 24, 2021 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Ingredients 4 egg yolks 1 12 ounce can evaporated milk 1 ½ cup sugar ½ cup butter 1 7 ounce package flaked coconut (2 2/3 cups) 1 cup pecans, chopped Directions In a 2-qt. saucepan combine egg yolks, evaporated milk, sugar, and butter. Cook and stir over medium heat 20 to 25 minutes or until thickened and mixture coats the back of a metal spoon. Remove from heat. Stir in flaked coconut and pecans. Cover and cool, before using. Rate it Print