Coconut Pecan Frosting

German Chocolate Cake is my hubby's fave. I cheated and used a cake mix for the cake; I'll make the real deal another day.  The frosting, however, is the cake's crowning jewel.  I forgot to take pictures of the whole process.  Here is the end result:

You need:

3 egg yolks
1 c. sugar
1 c. evaporated milk
1/2 c. butter
1 t. vanilla
1 1/3 c. flaked coconut
1 c. chopped pecans

In a small pan over medium to medium-low heat, toast the pecans.  Sirring occaisionally, let the pecans darken in color and gain a rich, nutty smell.  Be careful, though, because as you start to be able to smell them they are done and need to be removed from the heat.  They can burn quickly.  Toasting the nuts gives a much richer taste to the frosting.

In a small saucepan, whisk together the egg yolks, sugar, vanilla, and evaporated milk.  Add in the butter, cut in pieces.  Heat over medium heat until thickened, about 12-15 minutes, stirring constantly.  Remove from heat and pour into a mixing bowl.  Add in coconut and pecans, beat until it is a spreadable consistancy.  This will frost one 9 x 13 cake.  (I would make a double recipe if doing a layer cake.)