German Chocolate Icing

By angielaine

Ingredients

• 1 cup evaporated milk
• 1 cup sugar
• 3 beaten egg yolks
• 1/2 cup butter
• 1 teaspoon vanilla
• 1 1/3 cup Baker's Angel Flake Coconut
• 1 cup chopped pecans (roasted)

Preparation

Step 1

Mix the following ingredients on a stove set on medium heat for 12 minutes:
1 cup evaporated milk, 1 cup sugar, 3 beaten egg yolks, 1/2 cup butter, 1 teaspoon vanilla.

Once you are done stirring in the above ingredients add the coconut and roasted pecans. Cool the frosting until it is firm and easy to spread. To frost the cake divide the frosting into three separate, but equal parts. Then pour one of the thirds onto the first layer, or as much as needed to frost the top so that the top is completely covered. To add other layers carefully slide them onto the last frosted one. Repeat with next two layers. Unlike some cakes this one does not need instructions on how to frost the sides. All I can say is just slap it on and make it stick. It does not need to be perfectly smooth. Refrigerate the cake for some time after frosting to keep the frosting from sliding off. After this, you shouldn't have to refrigerate it.