Coconut Pecan Frosting for German Chocolate Cake

Ingredients

• 3 large egg yolks
• 12 ounces evaporated milk (or Dairy Free substitute)
• 1 ¼ cups packed brown sugar
• 1 ½ sticks (12 tablespoons) butter or butter substitute, room temperature
• 1 ½ teaspoons Gluten Free vanilla extract
• ¼ teaspoon salt
• 2 ⅔ cups  sweetened flaked coconut
• 1 ½ cups pecans, coarsely chopped, toasted if desired

Directions

1. Combine egg yolks, evaporated milk, and brown sugar in a saucepan. Add butter, and cook over medium heat, stirring constantly, until thick, about 10 minutes. Strain the mixture into a bowl.
2. Stir in vanilla, salt, coconut, and pecans. Let cool completely. Frosting can be refrigerated in an airtight container, bring to room temperature before using.