German Chocolate Frosting (with Cream)

Yield

Enough to top 72 mini-cupcakes, or enough to fill the inside of a three-layer 8” cake.

Ingredients

• 1/2 cup (1 stick; 115g) unsalted butter, melted
• 1 cup (200g) packed light or dark brown sugar
• 3 large egg yolks
• 1 cup (240 mL) cream, heavy whipping
• 1 teaspoon pure vanilla extract
• 2 cups (240 g) sweetened shredded coconut
• 1 cup (125g) pecans, toasted (8 minutes at 400 °F), then chopped

Steps

1. Combine butter, brown sugar, egg yolks, and cream in a medium saucepan over medium heat. Whisk occasionally as the mixture comes to a low boil. Once boiling, whisk constantly until the mixture thickens, about 5 minutes.
2. Remove from heat and stir in vanilla, toasted pecans, and coconut.
3. Allow to cool completely. It will thicken even more as it cools.
4. To speed up the cooling process: Spread the frosting in a thin layer onto a small cookie sheet or plate. Refrigerate for 30 minutes or freeze for 15 minutes or until cool and spreadable.

Source

https://sallysbakingaddiction.com/german-chocolate-cake/