For the most intense flavor, use dark brown sugar. To toast the coconut and pecans, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until lightly golden and fragrant. Watch carefully to prevent burning! The soft-ball stage is crucial for the right consistency. If you don't have a candy thermometer, test a small spoonful of icing in a bowl of cold water. It should form a soft ball that flattens when removed from the water. This icing can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before using.
German Chocolate Cake Icing
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PREP TIME5 mins
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COOK TIME10 mins
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TOTAL TIME15 mins
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SERVING12 People
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VIEWS67
A luscious, caramel-kissed icing, born from a quest for egg and evaporated milk-free perfection. This decadent topping elevates German chocolate cake with its rich, nutty, and delightfully unconventional flavor profile.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate15 g
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Cholesterol21 mg
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Fiber2 g
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Protein1 g
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Saturated Fat10 g
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Sodium65 mg
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Sugar13 g
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Fat15 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 2 mins In a heavy-bottomed saucepan, combine the brown sugar, milk, and butter. (2 minutes)
02 Step
Recipe View 3 mins Bring the mixture to a gentle boil over medium heat, stirring occasionally to prevent scorching. (3 minutes)
03 Step
Recipe View 10 mins Continue to cook, stirring frequently, until the icing thickens and a candy thermometer registers between 240°F and 245°F (115°C to 118°C), known as the 'soft-ball' stage. (10-15 minutes)
04 Step
Recipe View 1 mins Remove the saucepan from the heat and stir in the toasted coconut and pecans. (1 minute)
05 Step
Recipe View 1 mins If the icing appears too thick, gradually add milk, a tablespoon at a time, until you achieve your desired consistency. (1 minute)
06 Step
Recipe View 1 mins Let the icing cool slightly before frosting your German chocolate cake.
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Sammie Heidenreich
Apr 27, 2025I had some issues with burning the sugar, so need to keep stirring more regularly, but the taste was wonderful.
Emmet Hintz
Mar 14, 2025I was skeptical about not using eggs or evaporated milk, but this icing is incredibly rich and decadent. My family loved it!
Damaris Mertz
Mar 7, 2025I added a splash of rum extract, and it was amazing!
Alanis Emmerich
Feb 17, 2025So easy to make, and the texture is perfect. Toasting the coconut and pecans really elevates the flavor.
Gerhard Padberg
Jan 2, 2025This icing is divine! The caramel flavor is a wonderful twist on the classic. I'll never go back to the old recipe.