German Chocolate Cake Frosting

For 1 2-layer 8" cake. I used this frosting with the Chocolate Beet Cake (this frosting is also pictured in that entry), which obviously automatically makes the cake non-vegan.

4 large egg yolks
One 12-ounce can evaporated milk
1/2 cup granulated sugar
1/4 cup packed light brown sugar
6 tablespoons unsalted butter, cut into 6 pieces
1/8 teaspoon salt

2 teaspoons vanilla extract
2 1/3 cups sweetened shredded coconut
1 1/2 cups finely chopped pecans, toasted

Whisk the yolks in a medium saucepan, gradually whisk the milk in. Add the sugars, butter, and salt and cook over medium-high heat, whisking constantly, until mixture is boiling, frothy, and slightly thickened (about 6 minutes).

Transfer the mixture to a bowl, whisk in the vanilla, then stir in the coconut. Cool until just warm, cover with plastic wrap, and refrigerate until cool or cold, at least 2 hours or up to 3 days.

When cool, stir in pecans right before assembly.