Grammy's German-Style Frosting

Torrey Moseley


This is a decadent, buttery, chewy, crunchy absolutely YUMMY frosting. I used to eat it by the spoonful straight out of the pan (I'm serious).

It's basically the same type of frosting you would see on a German chocolate cake.My grandmother always frosted her oatmeal spice cake with it.

pinch tips: How to Fold Ingredients



10 Min


15 Min


1 1/2 c
(3 sticks) butter
1/2 c
evaporated milk (pet milk) do not confuse it with sweetened condensed milk
1 c
dark brown sugar (or light brown sugar with 2 tbs molasses added)
1 1/2 to 2 c
coconut, shredded
1 1/2 to 2 c
chopped pecans (or walnuts)

Directions Step-By-Step

Spread half the coconut on a cookie sheet and bake in 400 degree oven until golden brown (only takes a few minutes).
Combine milk, brown sugar and butter in heavy pan.
Bring to good, rolling boil then remove from heat.
Stir in toasted and raw coconut and chopped nuts. Spread on cake while frosting is still warm (otherwise it sets up to the point you can't spread it).

About this Recipe

Course/Dish: Other Desserts