This is the original topping recipe used with Sweet German Chocolate Cake. The sweet coconut and pecan mixture includes egg yolks, butter, vanilla, sugar and evaporated milk.  A classic recipe for a classic cake.

Coconut-Pecan Frosting

Ingredients: Frosting: 4 large egg yolks 1 can (12 ounces) evaporated milk 1½ teaspoons pure vanilla extract 1½ cups granulated sugar ¾ cup unsalted butter 2 2/3 cups shredded or flaked sweetened coconut 1½ cups pecans, coarsely chopped Directions: Frosting: In a medium heavy saucepan over low heat, combine egg yolks, evaporated milk, and vanilla; use a wire whisk and whisk together until well blended. Add sugar and butter; cook on medium heat just to a boil, stirring constantly so mixture does not burn. Remove from heat and stir in coconut and pecans. Cool to room temperature. Using an offset spatula spread Coconut-Pecan Topping between cake layers and onto top of cake. TheBakingPan.com