Description
This easy coconut pecan frosting is a classic dessert topping, perfect for cakes and cupcakes. It features a rich, buttery, custard-like base with toasted shredded coconut and chopped pecans, creating an irresistible texture and flavor.
Ingredients
- 0.5 cup (113 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 3 large egg yolks
- 5 oz (150 ml) evaporated milk
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (80 g) toasted shredded coconut, sweetened or unsweetened
- 1 cup (110 g) chopped pecans
Instructions
- Cream the Base: In a medium saucepan or heavy-bottomed pot, whisk together 0.5 cup softened butter, 1 cup granulated sugar, 3 large egg yolks, and 5 oz evaporated milk until the mixture is completely smooth and light yellow.
- Cook Until Thick: Place the saucepan over medium-low heat, stirring constantly with a rubber spatula or whisk. Continue cooking until the mixture thickens significantly to a pudding-like consistency, visibly coating the back of a spoon (about 8-10 minutes). Do not allow it to boil vigorously.
- Remove from Heat & Flavor: Immediately remove the pan from the heat. Stir in 1 teaspoon vanilla extract, blending it thoroughly until fragrant and fully incorporated.
- Fold in Goodies: Gently fold in 1 cup toasted shredded coconut and 1 cup chopped pecans using the spatula until evenly distributed.
- Cool & Spread: Transfer the frosting to a heatproof bowl and let it cool slightly at room temperature to a spreadable consistency, about 15-20 minutes. It will continue to thicken as it cools.
Notes
For a deeper caramel note, substitute up to 0.25 cup granulated sugar with brown sugar. For a dairy-free version, use canned full-fat coconut milk and a plant-based butter and egg yolk replacer. If the frosting is too thin, return to low heat and cook gently; if too thick, stir in a tablespoon of milk at a time until desired consistency. Toasting pecans and coconut just before mixing provides the best aromatic flavor.
- Prep Time: 8 minutes
- Cook Time: 10 minutes
- Category: Dessert Topping
- Method: Stovetop Cooking
- Cuisine: American
Nutrition
- Serving Size: 1/16 of recipe (about 2 tablespoons)
- Calories: 205 calories
- Sugar: 15 g
- Sodium: 50 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 35 mg
Keywords: coconut pecan frosting, cake frosting, cupcake topping, dessert, easy frosting, buttery, nutty, sweet, homemade, classic