I am of the opinion that one should never put store-bought Coconut-Pecan Frosting on a German Chocolate cake. This recipe is absolutely scrumptious and fairly simple to make from scratch. Every year I make Hubby a birthday cake with this and he adores it. (And me! ;))
1 cup evaporated milk
1 cup sugar
3 slightly beaten egg YOLKS
½ cup butter
1 teaspoon vanilla
1 1/3 cups Angel Flake Coconut
1 cup chopped pecans
Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg YOLKS, ½ cup butter and 1 teaspoon vanilla. Cook and stir over medium heat until thickened, about 12 minutes.
Add 1 1/3 Baker's Angel Flake Coconut and 1 cup chopped pecans.
Cool until thick enough to spread, beating occasionally. Makes enough to frost one cake. (Best to frost tops and let a little drizzle down the sides.)