Print: German Chocolate Cake Icing

I created this icing while searching for a German chocolate cake frosting without eggs or evaporated milk. I find this recipe has more of a caramel flavor than other more traditional versions.

Prep

9 min

Cook

11 min

Servings

Difficulty

Easy

Ingredients

1 cup brown sugar
0.5 cups milk , or more as needed
0.5 cups butter
1 cup flaked coconut , or more to taste
0.25 cups chopped pecans , or more to taste

Instructions

1 Bring brown sugar, milk, and butter to a boil in a large saucepan, stirring occasionally. Boil until icing thickens and reaches 240 degrees F to 245 degrees F (115 degrees C to 118 degrees C) on a candy thermometer, 10 to 15 minutes.
2 Remove from heat and stir in coconut and pecans. If icing is too thick, thin with milk to desired consistency.

Nutrition per serving

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