Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Butter or margarine |
| 1 cup | Half & half |
| 1 cup | Brown sugar; packed |
| 3 | Egg yolks |
| 1 teaspoon | Vanilla |
| 1 cup | Pecans; chopped |
| 1 cup | Flaked coconut |
In heavy saucepan, melt butter. Add half & half, brown sugar and egg yolks, blending with wire whip. Heat and stir until mixture starts to boil. Cook and stir on low heat 5-7 minutes or until frosting has thickened. Add vanilla; cool. Fold in nuts and coconut. Spread between layers and on top of German Chocolate Cake. For firm frosting, refrigerate 30 minutes.