To Make the Frosting:
Cook the Custard Base
In a medium saucepan over medium heat, whisk together evaporated milk, sugar, egg yolks, and butter.
Thicken the Mixture
Stir constantly for 10–12 minutes, or until it thickens into a custard that coats the back of a spoon.
Finish the Frosting
Remove from heat. Add vanilla extract, coconut, and chopped pecans. Let it cool to room temperature—it will continue to thicken.
continued on next page
To Assemble:
First Layer
Place one cake layer on a serving plate or stand. Spread one-third of the frosting over the top.
Add More Layers
Add the second cake layer and top with another third of the frosting. Repeat with the final layer and remaining frosting.
Optional Decoration
Traditionally, the sides of a German chocolate cake are left unfrosted, showing off the cake layers. However, feel free to frost the sides or cover them with chocolate ganache for a polished finish
continued on next page
