Coconut Pecan Frosting

Yes, you can add this on top of brownies or chocolate cake for a German Chocolate Cake option. Yes, you can serve it on pancakes. Or waffles. Or toast. Or ice cream. Or even oatmeal. Sky is the limit!

As a note: this is an excellent topping for this cake. Just saying...

Gooey, nutty frosting

Coconut Pecan Frosting

Yield: 3 cups frosting

Ingredients

3 large egg yolks

8 ounces evaporated milk

1 1/4 cups lightly packed brown sugar

4 ounces (113 grams 1 stick) unsalted butter

1 teaspoon vanilla

1/4 teaspoon kosher salt

2 1/4 cups sweetened shredded coconut

1/2 cup shredded flaked coconut, unsweetened

1 1/2 cups coarsely chopped pecans, toasted

Directions

Whisk together the egg yolks, evaporated milk, and brown sugar in a saucepan. Add the butter and warm over medium-high heat, stirring constantly until the mixture thickens, about 10 minutes.

Remove from the heat and stir in the vanilla and salt. Let cool 10 minutes, and then add the coconut and pecans. The frosting should be thick, creamy, and nubbly with coconut and pecans.

Enjoy!