German Chocolate Frosting for 10 People

Instructions:

1. In a medium heavy-bottomed saucepan, combine the evaporated milk, packed light brown sugar, unsalted butter, and the lightly beaten egg yolks.
2. Cook the mixture over medium heat, whisking constantly with a silicone spatula or wooden spoon. Wait for the butter to melt completely before you start checking for thickness.
3. Continue cooking and stirring for about 12 minutes until the mixture thickens and coats the back of a spoon. If you run your finger through the coating on the spoon, the path should stay clean.
4. Watch for a gentle simmer, but do not let it reach a rolling boil. Look for small bubbles breaking the surface at the edges of the pan.
5. Once thickened, take the pan off the burner immediately.
6. Stir in the pure vanilla extract and the salt. Listen for a slight hiss as the cool liquid hits the hot custard base.
7. Add the sweetened shredded coconut and the finely chopped pecans. Fold gently until every piece is coated in the golden custard.
8. Allow the frosting to cool completely at room temperature. Observe it becoming thicker and more spreadable as the butter and sugars begin to set.
9. Before spreading on your cake, give it one final stir. It should be heavy, chewy, and rich, holding its shape without sliding off the spatula.