Frosting, Coconut pecan

By John Hallock

Coconut pecan frosting for German chocolate cake/cup cakes.

Ingredients

• 1 and 1/2 sticks salted butter
• 12 oz can evaporated milk
• 1 1/4 C light brown sugar
• 4 extra large egg yolks
• 1 t vanilla extract
• 2 C sweetened flaked coconut
• 1 C chopped pecans
• 1/4 t kosher salt

Preparation

Step 1

Melt the butter in a large saucepan over medium heat. Wisk in the evaporated milk. brown sugar, and egg yolks and bring to a simmer over medium heat, stirring constantly with a wooden spoon for about 15 minutes, until slightly thickened.
Off the heat stir in the vanilla, coconut, pecans, and salt. Allow to cool for one hour.