This is the original topping recipe used with Sweet German Chocolate Cake. The sweet coconut and pecan mixture includes egg yolks, butter, vanilla, sugar and evaporated milk.  A classic recipe for a classic cake.

Coconut-Pecan Frosting

Ingredients:

Frosting:

4 large egg yolks

1 can (12 ounces) evaporated milk

1½ teaspoons pure vanilla extract

1½ cups granulated sugar

¾ cup unsalted butter

2 2/3 cups shredded or flaked sweetened coconut

1½ cups pecans, coarsely chopped

Directions:

Frosting:

1. In a medium heavy saucepan over low heat, combine egg yolks, evaporated milk, and vanilla; use a wire whisk and whisk together until well blended. Add sugar and butter; cook on medium heat just to a boil, stirring constantly so mixture does not burn. Remove from heat and stir in coconut and pecans. Cool to room temperature.
   
   
2. Using an offset spatula spread Coconut-Pecan Topping between cake layers and onto top of cake.
   
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