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Coconut Pecan Frosting

 

I have a confession:

I love German Chocolate Cupcakes!!! What’s not to love about chocolate cupcakes topped with coconut pecan frosting?!? And if you’re really wanting to go all out, you can even pipe some chocolate frosting on the outside of the cupcakes then spoon the coconut pecan frosting in the middle! But I’m not nearly that energetic!

So far, I think these have been my family’s favorite cupcakes. They were gone in no time! Hope you like them as much as we did 🙂

Helpful Hints:
Be sure to plan ahead and make this several hours ahead of time or even the day before as it has to completely cool and thicken in the fridge.

Coconut Pecan Frosting
 
Ingredients
  • 1 C Coconut Cream (place full-fat coconut milk in fridge overnight and scoop out the coagulated cream)
  • 3 egg yolks, slightly beaten
  • 1 C Honey or Agave Nectar
  • 2 Tbsp. Arrowroot Flour (cornstarch would probably work too)
  • 2 Tbsp. Cold Water
  • 6 Tbsp. Earth Balance Butter (coconut oil may work too, might harden in fridge)
  • 1 Tsp. Vanilla Extract
  • 1⅓ C Unsweetened Coconut
  • 1 C Chopped Pecans (toasting optional)
Instructions
  1. Toast pecans and set aside: Spread evenly on a baking sheet. Bake at 350 degrees for 5 - 8 minutes or until fragrant. Check on them frequently so they don't burn! Set aside to cool.
  2. In a small bowl, mix together the arrowroot and water. Set aside.
  3. In a medium-sized saucepan, mix together the coconut cream, egg yolks and honey. Turn heat on to medium and stir constantly until the coconut cream melts.
  4. Crank heat to high and bring to boil.
  5. Add the arrowroot mixture and stir until thickened, 30 seconds to 1 minute.
  6. Remove from heat and stir in the vanilla and butter until the butter melts.
  7. Stir in the coconut and pecans.
  8. Transfer to a sealed container and place in the fridge until completely cooled and thickened, several hours to overnight.
  9. Frost cake as desired.



Here’s my picts 🙂

 

 

this post is part of Allergy Free Wednesdays & Gluten Free Wednesdays


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Comments

  1. oh. my. gosh!! that looks insanely good!

  2. YUM This is the frosting I want on the next cake I bake.

  3. Cassidy, this frosting looks absolutely divine! The frosting definitely MAKES German Chocolate anything. Love your healthier version! Thanks for sharing on Gluten-Free Wednesdays with everyone. Don’t forget to link back to one of the host’s event posts.

    xo,
    Shirley

  4. Thanks Shirley! I agree, it’s not German Chocolate without the coconut pecan frosting!

    Sorry I forgot to link up, I’ve been doing that lately!? I added the link and I’ll start double checking it every time 🙂

    -Cassidy

  5. Ohhh! I love german chocolate cake too! I had a really good recipe for the cake and frosting and loved it, but WAY too much sugar it was sickenly sweet, especially since I’ve cut back on sugar a bit lately. I think I will try this next time I make my fave choc cupcakes. I can’t have much honey though (I also follow FODMAP and honey really affects me) do you think maple syrup would be ok in this? If not I might have to go with coconut sugar….and play with the wet ingredients then.
    I am loving your blog so far, great recipes!!!

    • Hi Dana! I’ve never tried this recipe with maple syrup but I’d imagine it would work. If you try it, let me know how it turns out!!!

      XO,
      Cassidy

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Love, Cassidy