German Chocolate Icing - Master Cookbook Recipe # 228

Name: German Chocolate Icing - Master Cookbook Recipe # 228
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 (one) 3 layer cake
Cuisine: Southern
Ingredients: 4 large eggs; 2-2/3 cups evaporated milk; 2-2/3 cups granulated sugar; 1 cup salted butter, melted; 1/4 tsp salt; 2 tsp vanilla extract; 14 oz. bag Baker’s sweetened flaked coconut; 1-1/2 cups pecans, chopped

This is the crowning glory for any German Chocolate Cake. Unlike the canned versions, this homemade icing is rich, buttery, and incredibly creamy. We use a clever microwave method to cook the custard base, which saves time and constant stirring over a stove. It’s packed with coconut and crunchy pecans for that classic Southern finish.

This is recipe #228 in Tammy’s Master Cookbook.

Prep time: 5 minCook time: 10 minTotal time: 15 min

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Ingredients

4 large eggs
2-2/3 cups evaporated milk
2-2/3 cups granulated sugar
1 cup salted butter, melted
1/4 tsp salt
2 tsp vanilla extract
14 oz. bag Baker’s sweetened flaked coconut
1-1/2 cups pecans, chopped

Instructions

Whisk: In a large, microwave-safe bowl, crack the eggs and whisk them together with the evaporated milk and granulated sugar until well combined.
Combine: Add the melted butter and salt to the egg mixture and whisk again.
Microwave (Phase 1): Microwave on high for 3 minutes, then remove and stir well.
Microwave (Phase 2): Return the bowl to the microwave and cook for another 3 minutes. Take it out and stir thoroughly. You’ll notice it starting to thicken and become creamy.
Finish Cooking: Continue cooking in 1 to 2 minute intervals, stirring between each, until it reaches a creamy consistency. This usually takes about 8 to 10 minutes total.
Caution: Avoid overcooking, as the butter can separate and make the icing look curdled.
Add Textures: Stir in the vanilla extract, flaked coconut, and chopped pecans. Fold them in until the mixture is thick and chunky.
Cool: Pour the icing into shallow pans. This helps it cool down quickly so it can set up properly for frosting your cake.

Notes

Tammy's Tip: If your custard looks a little curdled before you add the coconut, don't worry! It’s still perfectly fine. Go ahead and add your coconut and pecans; once it cools, it will still taste amazing and look great on the cake.