This German chocolate cake frosting makes the perfect coconut pecan topping for German chocolate cake.
Ingredients:
1 cup evaporated milk
1 cup brown sugar
½ cup butter
3 large egg yolks
1 teaspoon vanilla extract
1 ⅓ cups flaked coconut
1 cup chopped pecans
Directions:
Gather all ingredients.
Combine evaporated milk, brown sugar, butter, egg yolks, and vanilla in a saucepan over medium heat. Cook, stirring constantly, at a low boil until mixture turns a light caramel color and thickens, about 10 minutes.
Remove from heat and stir in coconut and pecans. Let cool to room temperature before spreading on cake.
Use to frost a German chocolate cake. Serve and enjoy!
