Or, as our family affectionately calls it, Coconut Snot Frosting. But that just didn’t seem like an appetizing title. Warning: I don’t recommend sampling too much of this deliciousness before frosting your cake, or there won’t be any left with which to frost the cake. But hey, maybe you just wanted to eat the frosting anyway. It’s ok…I support that too.
German Chocolate Frosting
1 cup evaporated milk
1 cup brown sugar
3 egg yolks
1 teaspoon vanilla
½ cup (one stick) butter (regular, salted)
1 cup chopped, toasted pecans
1 1/3 cup toasted, shredded coconut
In a medium saucepan over medium low heat, combine all ingredients, mixing thoroughly to combine. Stirring very frequently, cook until all the sugar has dissolved and a thick syrup forms. Do not let it boil or your frosting will break. Broken frosting is sad frosting and you have to start over. Once the frosting is thick, remove from heat. Stir in pecans and coconut.
Toasting coconut: Place coconut on a sheet pan in a 400 degree oven. Bake for around 7-10 minutes, stirring with a spatula every couple of minutes, until golden.
Toasting pecans: Place pecans on a sheet pan in a 400 degree oven. Bake around 7 minutes.