Coconut Frosting and Filling (German Chocolate)

This is great for German Chocolate cake. The original recipe had raisins which you can add with the butter and milk if desired.

I always put a chocolate frosting on the sides with this as filling and "topper". 

5 egg yolks

1 cup brown sugar

1/2 stick butter

1/4 cup buttermilk

1 cup chopped pecans

1 cup shredded coconut

1 tsp vanilla

1 tsp salt

Beag the egg yolks in a heavy pan for about 1 minute. Add sugar and buttermilk. Cook on medium until it boils and thickens. Add coconut, pecans, vanilla and salt; beat vigorously until throughly blended. 

Spread on the cake while frosting is warm. You will have enough to fill and frost a 8 or 9" three layer cake or 13" x 9" cake. Frosting will not adhere to sides of cake.