Coconut-Pecan Filling
NOTE: This
filling yields about four cups, enough to cover all four layers of
the German Chocolate Layer Cake. Toast pecans in
350-degree oven for 8 minutes before
chopping.
4 large egg yolks
1 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup heavy cream
1 teaspoon vanilla extract
11/2 cups chopped pecans, toasted
2 cups lightly packed sweetened flaked coconut
INSTRUCTIONS:
1. Mix yolks, sugar, and salt in medium bowl. Beat in butter, then gradually add cream and vanilla.
2. Pour mixture into medium nonreactive saucepan. Cook over low heat, stirring constantly, until mixture is puffy and just begins to thicken, 15 to 20 minutes.
3. Pour mixture into medium bowl and cool to room temperature. Stir in pecans and coconut. (Frosting can be covered and kept at room temperature for several hours.)