German Chocolate Cake Frosting

While I like German chocolate cake frosting, it isn't something that I had ever considered making until my hubby requested it for the treat I was baking on Valentine's Day.  I must say that the recipe I followed (and slightly modified) was excellent and I made another batch of it recently for a belated birthday celebration.  You can use it to top a store-bought chocolate cake mix or your favorite homemade chocolate cake recipe. 

Ingredients

• 1 can of evaporated milk
• 1 1/3 c sugar
• 4 egg yolks, slightly beaten
• 7 oz bag of shredded, sweetened coconut
• 1 1/2 c chopped pecans
• 1 tsp vanilla
• 1 stick of butter

Directions
1. Place the pecans and coconut in a medium-sized mixing bowl and set aside. 
2. In a small saucepan, melt the butter over medium heat and add in the sugar, evaporated milk, vanilla, and egg yolks.  While whisking the mixture continuously, watch for small bubbles to appear and then continue whisking and cooking for about 9-10 minutes. Note: I have to use a potholder to hold the whisk, as it tends to get a little warm holding it in the pan for that length of time. 
3.  Once done, pour the mixture over the pecans and coconut.  Stir until combined with a rubber spatula.  Allow to cool and then top your favorite chocolate cake. Enjoy!