Creamy Coconut Pecan Frosting

Whenever there is a party at work or a family gathering, people always volunteer me to make cupcakes. For our family's Memorial Day cookout this year my my father in law requested my German chocolate cupcakes with caramel pecan frosting. Although my cupcake and frosting recipes are usually top secret because of my business, I thought I would share my caramel pecan frosting recipe. It works on so many flavors of cake and tastes awesome on cookies and brownies. Additionally, since it is more of a custard than a frosting, I have even used it as a pie filling.

What you need:

3 Egg Yolks
1 (14 ounce) Can of Sweetened Condensed Milk
1 1/2 Cups Sweetened Coconut Flakes
1/2 Cup Chopped Pecans
1 Tablespoon Vanilla Extract
1/2 Cup Butter

1. Separate egg yolks from whites. Put yolks in a medium saucepan and either discard whites or refrigerate for later use.

2. Combine egg yolks with condensed milk, butter and vanilla extract

3. Bring the mixture to a gentle boil over medium low heat, stirring often. The cooking time here is approximately 10 minutes.

4. Remove the mixture from the heat, then stir in coconut flakes and pecans. Allow the mixture to cool completely and it will thicken as it cools.

Since this frosting is so thick requires a spoon and a lot of care when icing your desserts.