This is, of course, the best reason to eat German chocolate cake. A sweet, caramely mix of coconut and pecans that can make you forget there’s a whole dessert underneath it.
- 4 egg yolks
- 1 can (12 oz.) evaporated milk
- 1-1/2 tsp. vanilla
- 1-1/2 cups sugar
- 3/4 cup butter or margarine
- 1 pkg. (7 oz.) Coconut (2-2/3 cups)
- 1-1/2 cups chopped Pecans
BEAT egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.
ADD coconut and nuts; mix well. Cool to desired spreading consistency.