German Chocolate Icing

Recipe by Jo McClanahan
READY IN: 25mins




  • Put butter in a sauce pan and let it melt.
  • Add milk, sugar, vanilla and whisk in egg yolks.
  • Cook and stir over medium heat until mixture starts to bubble and then cook for about nine (9) minutes stirring constantly.
  • Pour over coconut and pecans and mix.
  • I usually put the nuts and coconut in a metal bowl and then poor the hot mixture over them to help with cooling.
  • If you are in a hurry, put the mixture in the refrigerator stirring occasionally until it is cool and thick enough to ice your cake.
  • I find that box cakes are just fine for this.