Coconut Filling (Nut-Free Option For German Chocolate Cake)



  1. Combine sugar, evaporated milk, egg yolks, and butter in a medium saucepan. Click here for step-by-step instructions on how to separate eggs.
  2. Cook, stirring constantly, over medium-heat until the mixture is thickened and bubbling gently around the edges.
  3. Reduce heat to low and cook, stirring, for 1 to 2 minutes more.
  4. Remove from heat and stir in unsweetened coconut.
  5. Let cool until spreadable.


Note: If you use sweetened coconut, reduce sugar to ½ cup.

Use to frost the layers of a German chocolate cake.

This keeps, refrigerated, for about 1 week. Soften before using.

If you have would rather make a traditional coconut pecan filling for your German chocolate cake, try making coconut pecan filling.

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Recipe adapted from Joy of Cooking, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. New York: Scribner (1997).