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German Chocolate Cake Frosting Recipe

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Last Updated on June 30, 2021

This easy German Chocolate Cake Frosting Recipe is made with all natural ingredients like coconut milk, pecans and maple syrup. The homemade vegan frosting is so good that you’ll eat it by the spoonful!

GERMAN CHOCOLATE CAKE FROSTING

Happy Birthday Week to Me! I always get the most shocked expression when I tell people I’m making my birthday cake.

Seriously who do they think is going to make it? Not Mr. Bejelly.

This year I want dark chocolate.  I want coconut.  I want to cheat and eat a few pecans.  I want frosting.

GERMAN CHOCOLATE CAKE FROSTING

For the cake, I used my paleo chocolate cake recipe .  This is hands down my favorite chocolate cake recipe EVER.  If you’ve ever wondered how do you make german chocolate cake from scratch? Read below and watch the video.

Why this is the Best German Chocolate Cake Frosting Recipe

  • The frosting is AMAZING! Yeah, I’m putting out there.  It is so simple and tasty that honestly I’m not sure it needs a cake.  It’s like eating coconut candy.
  • It’s made with less than 10 all natural ingredients found in most clean pantries. 
  • It’s egg-free and Vegan!

Watch the video tutorial

What you’ll need for this Recipe:

How to Make This German Chocolate Cake Frosting

Put the coconut milk and the maple syrup in a small pot on medium high and simmer until it’s reduced by half.  This can vary quite a bit depending on how high the temperature is set at.  It took me 20 minutes but some readers have shared it takes 1 hour to 2 hours.
 
Remove from heat and mix in the vanilla, sea salt, and coconut flakes. Stir and let sit for 5 minutes. The coconut flakes will absorb some of the water and thicken it.
 
Lastly add in the chopped pecans and remove from the stove top to let cool. Frost or eat with a spoon!
 

FAQ:

How do you thicken German chocolate cake frosting? For this recipe, you can add a spoonful of tapioca or arrowroot flour while cooking to help thicken it up.

How long should you let the cake cool before frosting? I have a hard time waiting also but ideally you should let your cake cool for at least an hour.

GERMAN CHOCOLATE CAKE FROSTING

Other Paleo Dessert Recipes, You might Enjoy

Did you make and love this recipe?  Give your review below and make sure you share your creations by tagging me on Instagram!

GERMAN CHOCOLATE CAKE FROSTING PALEO DESSERT
Yield: 1 1/2 cups (1 layer of cake)

German Chocolate Cake Frosting Recipe

Prep Time: 5 minutes
Cook Time: 2 hours
Total Time: 2 hours 5 minutes

Coconut flakes, maple syrup and coconut milk make a delicious German chocolate cake icing.

Instructions

  1. Put the coconut milk and the maple syrup in a small pot on medium high and simmer until it's reduced by half. This can vary quite a bit. It took me 20 minutes but some readers have shared it takes 1 hour to 2 hours.
  2. Remove from heat and mix in the vanilla, sea salt, and coconut flakes. Stir and let sit for 5 minutes. The coconut flakes will absorb some of the water and thicken it.
  3. Lastly add in the chopped pecans
  4. Enjoy!

Nutrition Information:

Yield:

8

Serving Size:

g

Amount Per Serving: Calories: 193Total Fat: 17gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 144mgCarbohydrates: 11gFiber: 2gSugar: 7gProtein: 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

This easy German Chocolate Cake Frosting Recipe is made with all natural ingredients like coconut milk, pecans and maple syrup. The homemade vegan frosting is so good that you'll eat it by the spoonful!

Mary Beth

Saturday 7th of November 2020

This is the most confusing cake and frosting recipe. What is the cake recipe, you Talk about coconut flour but when you go to link for cake recipe you get an almond flour cupcake recipe for 10 cupcakes. What is the recipe for the 3 layer cake? And the frosting recipe is that enough for frosting 3 layers?

Kelly Bejelly

Saturday 7th of November 2020

Thanks for the feedback Mary. I've updated the instructions for clarity. For 3 layers you will need to triple the recipe. I've linked to the recipe to make the cake. It is a cupcake recipe however I use it for the cake. Again you will need to triple the recipe and increase the cook time for 22 to 28 minutes - check the center for doneness.

Laura

Saturday 11th of April 2020

This worked great! I live overseas and it's hard to find evaporated milk but easy to find coconut milk. I doubled the recipe and it was perfect. I boiled the coconut milk and maple syrup, stirring the whole time. It took about 20 mins. You seriously cannot turn away for a second. I turned to press the button on my coffee maker and it boiled over LOL. It turned out perfect!

Kelly Bejelly

Sunday 3rd of May 2020

So glad you enjoyed it!

Mary Beth

Sunday 10th of November 2019

Ok how long do you bake three layers in the oven are 8 or 9 inch? And You said to make the cupcake recipe x 3. Do you double the pecan And coconut frosting recipe.? I did not have enough frosting to top Two 9 “ layers let alone the sides. Texture was great but think I over Cooked the frosting.

Kelly Bejelly

Sunday 29th of December 2019

Yes, I doubled it. The video is super helpful in making the frosting.

Gabrielle Stilwater

Wednesday 10th of October 2018

I love this recipe and have made it many times over. I used unsweetened coconut chips for the first time and it seemed to go well. But within 10 minutes the texture totally fell apart. I had an incredible amount of oil collecting at the bottom... should I have cooled it more before adding the coconut chips?

Kelly Bejelly

Tuesday 27th of November 2018

I have always made it with the coconut shreds in the mixture. How high is your heat? You may try to lower the heat to keep the fat from separating from the milk.

Lorna Matos

Saturday 6th of August 2016

Well, I must agree that it is like coconut candy! I followed your recipe exactly and it came out perfectly! The reduction only took 25 minutes using the canned organic full fat coconut milk from Whole Foods.

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