There is nothing better than a two layered German chocolate cake with thick sweet coconut and pecan frosting. The following recipe is a wonderful homemade frosting. It make take a little longer than just opening a can but the benefits will be tremendous. Toasting the pecans and coconut before blending into the mixture gives this frosting an added flavor every sweet tooth will want to indulge in. Having the smell of the coconut and nuts wafting from your kitchen will bring your family running. This makes enough for a two-layer nine-inch cake or one 13"x9" pan.
3 lg. eggs yolks, slightly beaten
1 6oz can evaporated milk
2/3 c. sugar
1 stick butter
1 tsp. vanilla
1 & 1/3 c. coconut
1 c. chopped pecans
Preheat your oven to 350 degrees. Spread the pecan halves onto a baking sheet. The pecans should be spread evenly in a single layer. Place in oven and toast the pecans for five to 10 minutes or until the pecans are golden in color. Remove the pecans from the oven and allow to cool. When cool enough to handle, chop the pecans into small pieces.
Spread the coconut evenly on a baking sheet and toast in the oven at 350 degrees for five to 10 minutes or until the flakes begin turning golden brown. Check the coconut frequently to prevent burning. Remove from the oven and allow to cool.
In a medium saucepan combine the eggs, milk, sugar, butter and vanilla.
Cook over medium heat, stirring constantly, 15 to 20 minutes or until the mixture thickens.
Remove from heat and stir in the coconut and pecans. Beat with spoon until the filling has cooled and is of spreading consistency.
Then frost and enjoy your wonderful cake with your homemade frosting.