Coconut pecan frosting with creamy chocolate-y buttercream tops off a delicious moist chocolate cupcake.
When I first posted my German chocolate cake recipe I had no idea that the traditional German Chocolate cake didn’t include chocolate buttercream frosting!
What the what? No chocolate frosting? That is the only way I have ever eaten German chocolate cake!
After letting it sink in for a minute, I instantly felt bad for ANYONE who never got to try it with the OH SO GOOD, buttercream frosting! The combination of the two….out of this world!
Don’t let the thought of making homemade coconut pecan frosting intimidate you. If I can do it, I promise, you can too. Plus, it is soooo much better than the store bought stuff!
And then you will want to become BFF’s and I would gladly accept… one cannot have too many friends, right!?
Okay, so enough talking and let us start making!
jazzed up boxed chocolate cake
- Use your favorite chocolate cake mix.
- 1 c. mayo
- 1 c. sour cream
- 3 eggs
- 1 c. heavy whipping cream
The cake mix will be very thick and dense. This is what makes it so good! I use a 1/4 c. cookie scoop and put it in the baking cups. Bake for 17 minutes. Let cool.
coconut pecan frosting
- 1 1/4 C. pecans
- 1 C. granulated white sugar
- 1 C. Heavy Cream
- 3 Large egg yolks slightly beaten
- 1/2 C. unsalted butter cut into pieces
- 1/8 tsp. salt
- 1 1/2 C. sweetened flaked coconut
- 1/2 t. pure vanilla extract
Preheat oven to 350 degrees. Place the pecans on a baking sheet and bake for about 8-10 minutes, or until fragrant. Remove from oven, let cool and then coarsely chop. In a medium saucepan combine the sugar, cream, egg yolks, butter, and salt over med, heat stirring constantly, and when the mixture begins to boil and thicken remove from heat and stir in chopped pecans, coconut, and vanilla extract, let cool until spreadable.
Coconut Pecan Frosting
Ingredients
- 1-1/4 c. pecans
- 1 c. granulated white sugar
- 1 c. heavy cream
- 3 large egg yolks slightly beaten
- 1/2 c. butter cut into pieces
- 1/8 tsp. salt
- 1-1/2 c. sweetened flaked coconut
- 1/2 tsp. pure vanilla
Instructions
- Preheat the oven to 350° Place the pecans on a baking sheet and bake for about 8-10 minutes or until fragrant.Remove from oven and coarsely chop.In a medium saucepan combine the sugar, cream, egg yolks, butter, salt over medium heat stirring constantly. When the mixture begins to boil and thicken remove from heat and stir in chopped pecans, coconut, and vanilla extract, let cool until spreadable.
Notes
chocolate buttercream frosting
I made this chocolate frosting from a white buttercream recipe that I adapted from I am baker. I have an entire post dedicated to what I call, milk chocolate buttercream I You can get the recipe here!
