Ingredients:

  • 1 cup (2 sticks) (227g) unsalted butter, softened
  • 1 cup (240ml) evaporated milk
  • 4 large egg yolks
  • 1 teaspoon (5ml) vanilla extract
  • 1 cup (200g) granulated sugar
  • ½ teaspoon (3g) salt
  • 1 cup (85g) shredded coconut
  • 1 cup (113g) chopped pecans, toasted

Instructions:

  1. Spread chopped pecans on a baking sheet and toast in a preheated oven until fragrant and lightly golden. Cool completely.
  2. In a medium saucepan, combine butter, evaporated milk, egg yolks, sugar, and salt.
  3. Cook over medium heat, whisking constantly, until the mixture thickens enough to coat the back of a spoon. This will take about 10-12 minutes and the mixture should reach 170-175°F (77-79°C)
  4. Take the saucepan off the heat and stir in the vanilla extract.
  5. Stir in the shredded coconut and toasted pecans until evenly distributed.
  6. Let the german chocolate frosting cool slightly before spreading. It will continue to thicken as it cools.