Short answer
The topping for German chocolate cake is a cooked frosting of evaporated milk, sugar, egg yolks, butter, shredded coconut and chopped pecans. It is cooked until thick, cooled, then spread between the layers and on top.
The topping for German chocolate cake is a cooked frosting made from evaporated milk, sugar, egg yolks and butter, thickened on the stove and mixed with shredded coconut and chopped pecans. It is spread between the cake layers and on top, and it stays chewy and golden rather than smooth and fluffy.
What is German chocolate cake topping made of?
German chocolate cake topping is made from evaporated milk, granulated or brown sugar, egg yolks, butter, vanilla, shredded coconut and pecans. The first four ingredients form a thick cooked custard base, and the coconut and nuts are stirred in at the end.
| Ingredient | Role in the topping |
|---|---|
| Evaporated milk | Gives a rich, slightly caramelized dairy flavor |
| Sugar | Sweetens and thickens as it cooks |
| Egg yolks | Thicken the mixture and give a golden color |
| Butter | Adds richness and gloss |
| Shredded coconut | Adds chew and flavor |
| Chopped pecans | Add crunch and a nutty taste |
| Vanilla | Rounds out the flavor |
The topping is often called coconut pecan frosting. It belongs to the family of cooked frostings, along with boiled icing and some custard-based fillings.
How do you make the topping for German chocolate cake?
Cook the evaporated milk, sugar, yolks and butter over medium heat, stirring constantly, until the mixture thickens, then stir in the coconut, pecans and vanilla. The whole cooking step takes about 10 to 12 minutes.
- Combine one 12-ounce can of evaporated milk, 1 cup of sugar, 3 egg yolks and half a cup of butter in a saucepan.
- Cook over medium heat, whisking, until the mixture reaches a gentle simmer and thickens to the texture of pudding.
- Remove the pan from the heat.
- Stir in 1 teaspoon of vanilla, 1 1/3 cups of shredded coconut and 1 cup of chopped pecans.
- Cool to room temperature, stirring occasionally.
Quantities vary by recipe. This amount is a common one for a three-layer cake. Do not leave the pan unattended, since egg yolks scorch or scramble quickly.
How long should the topping cook?
The topping should cook until it is thick enough to coat the back of a spoon and leave a clear line when you run a finger through it. This usually takes 10 to 12 minutes at medium heat, depending on the pan.
A wide pan thickens faster than a narrow one because more surface is exposed to heat. If the mixture bubbles hard, lower the heat. Undercooked topping stays runny and slides off the cake, so it is better to cook slightly longer than to stop early. The frosting also thickens as it cools.
How do you spread German chocolate cake topping?
Spread the cooled topping with an offset spatula, pressing it gently into a thick, even layer on each cake layer and on top. Let it sit until it holds its shape before stacking.
Tips for neat results:
- Use topping that is at cool room temperature. Warm topping runs and cold topping tears the cake.
- Put a thin rim of chocolate frosting around the edge of each layer if you want a dam to keep the topping in place.
- Leave the sides bare for the traditional look, or frost them with chocolate buttercream.
- Chill the stacked cake for 20 minutes before cutting.
How long does German chocolate cake frosting keep?
German chocolate cake frosting keeps for three to four days in a covered container in the refrigerator, because it contains egg yolks and milk. Do not leave it at room temperature for long periods.
Stir the chilled frosting and let it stand at room temperature briefly before using it, since it stiffens. A frosted cake follows the same rule and is best kept in the refrigerator and served cool rather than cold. For longer storage, some bakers freeze the frosting, though the texture of the coconut can change slightly.
What can you substitute in the topping?
Swaps are possible, but each one changes the flavor or texture. Evaporated milk can be replaced with heavy cream or sweetened condensed milk, with adjustments to sugar.
| Swap | Result |
|---|---|
| Heavy cream for evaporated milk | Lighter, richer, a little less caramel flavor |
| Brown sugar for part of the sugar | Deeper, toffee-like taste |
| Walnuts for pecans | A slightly more bitter, earthy crunch |
| Sweetened coconut for unsweetened | Sweeter, softer chew |
Whole eggs can replace yolks in a pinch, but yolks give the best color and body.
What cakes and desserts use coconut pecan frosting besides German chocolate cake?
Coconut pecan frosting also works on other cakes and desserts where a chewy, nutty topping suits the base. It is not limited to chocolate layers.
- Yellow or vanilla layer cake. The topping tastes more prominent against a plain crumb.
- Brownies and blondies. Spread a thin layer on a cooled pan and cut into squares.
- Cupcakes. A spoonful on a chocolate cupcake is a small version of the cake.
- Spice cake or carrot cake. The coconut and pecans pair with the warm spices.
- Toasted on top of a sheet cake. A thin coat can be browned briefly under the broiler, watched closely.
The topping is sticky and heavy, so it holds better on firm, even cake than on very light sponge.
What problems can happen with the topping?
The usual problems are scrambled yolks, a topping that never thickens and a topping that is too sweet. Each comes from a small, fixable mistake.
- Grainy or scrambled texture. The heat was too high or stirring stopped. Whisk the whole time, and lower the heat if bubbles rise fast.
- Too thin. Cook it a few minutes longer, then cool it. It thickens a good deal as it cools.
- Too stiff. Stir in a spoonful of evaporated milk to loosen it.
- Too sweet. Use unsweetened coconut and reduce the sugar by a few tablespoons.
- Oily look. Butter separated from overheating. Whisk in a spoonful of warm evaporated milk off the heat.
A heavy-bottomed saucepan spreads heat evenly and makes scorching less likely.
How does this topping relate to Minos Bakery in Pleasantville?
Minos Bakery in Pleasantville, New Jersey, makes special-order cakes, and Google reviewers mention its chocolate cake and strawberry shortcake. No listing names German chocolate cake or a coconut pecan topping, so the guide cannot say whether the shop makes it.
To ask whether a German chocolate cake can be ordered, call (609) 641-2942. The shop publishes no menu or prices. The menu page shows what could be confirmed from public listings, and the hours and location page has the address.
Common questions
Is German chocolate cake frosting the same as caramel?
They are close relatives but not the same. The topping is a cooked custard-style mix with egg yolks, evaporated milk, coconut and nuts. Caramel has no eggs or coconut and is cooked from sugar or sugar and cream.
Why did my coconut pecan frosting not thicken?
It was probably not cooked long enough, or the heat was too low. Keep cooking at medium heat until the mixture coats the back of a spoon, then let it cool, since it thickens a lot on standing.
Can I use sweetened coconut in the topping?
Yes, but the frosting will taste sweeter. Many bakers use unsweetened shredded coconut and keep the sugar in the custard so they control the sweetness. Sweetened flakes work if you reduce the sugar slightly.
Can the frosting be made ahead?
Yes. It keeps covered in the refrigerator for about three to four days. Bring it back to cool room temperature and stir before spreading, adding a splash of evaporated milk if it has stiffened.
Do I need to toast the pecans and coconut?
It is optional but recommended. Toasting for a few minutes in a dry pan or oven deepens the flavor and keeps the pecans crunchy in the soft frosting. Cool them before stirring in.
Before you go, check the Minos Bakery NJ guide for the current hours and the menu.
This article is general information from an independent guide, not from Minos Bakery itself. For the store’s current details see hours and location.