Coconut filling

This is the Filling used in and on the German Chocolate Cake.

Coconut Cream Filling

4 egg yolks

1 12 oz can or 3/4 c. evaporated milk

1/2 c. light brown sugar

1/2 c. granulated sugar

1/2-3/4 c. butter

2 2/3 c. coconut

1 1/2 c. pecans

1. Beat egg yolks, milk, vanilla in a large sauce pan with a whisk until well blended.

2. Add sugar and butter- cook on medium heat 12 min. or until thickened and gold brown.

3. Fold in the coconut.

4. Fill your cake.

Easy...

This freezes well for a few months. if you can keep yourself from eating the extra :D