If you are a fan of pecans and coconut, you are going to love this decadent and delicious frosting that takes german chocolate cake to the next level.
2 cups chopped pecans
1 (12-oz.) can evaporated milk
1 1/2 cups sugar
3/4 cup butter
6 egg yolks, lightly beaten
2 cups sweetened flaked coconut
1 1/2 teaspoons vanilla extract
How to Make It
Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes).
Meanwhile, cook evaporated milk, sugar, butter, and egg yolks in a heavy 3-qt. saucepan over medium heat, stirring constantly, 3 to 4 minutes or until butter melts and sugar dissolves. Cook, stirring constantly, 12 to 14 minutes or until mixture becomes a light caramel color, is bubbling, and reaches a pudding-like thickness.
Remove pan from heat; stir in coconut, vanilla, and pecans. Transfer mixture to a bowl. Let stand, stirring occasionally, 45 minutes or until cooled and spreading consistency.