- 1). Preheat your oven to 350 degrees. Spread the pecan halves onto a baking sheet. The pecans should be spread evenly in a single layer. Place in oven and toast the pecans for five to 10 minutes or until the pecans are golden in color. Remove the pecans from the oven and allow to cool. When cool enough to handle, chop the pecans into small pieces.
- 2). Spread the coconut evenly on a baking sheet and toast in the oven at 350 degrees for five to 10 minutes or until the flakes begin turning golden brown. Check the coconut frequently to prevent burning. Remove from the oven and allow to cool.
- 3
Use pure vanilla extract when available.Jupiterimages/Photos.com/Getty Images
Mix four egg yolks, 12 oz. evaporated milk and 1 1/2 tsp. vanilla extract in a non-stick saucepan. Heat the mixture on medium to high heat. Make sure the ingredients are well blended. - 4). Pour 1 1/2 cups of sugar and one and a half sticks of butter into the milk mixture. Stir the mixture constantly over medium to high heat for approximately 15 minutes or until the mix thickens to the consistency of frosting. It is important to continually stir the mixture so it does not burn. Remove the saucepan from heat.
- 5). Pour 1 1/2 cups of toasted pecans and 3 cups of toasted coconut into the frosting mixture. Blend until all of the ingredients are thoroughly mixed in.
- 6). Pour the frosting into a large, shallow dish and spread out thinly as possible to allow the frosting to cool. Once thoroughly cooled you can frost your German chocolate cake.
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