Just the coconutty complement for German Chocolate Cake. Use a pasteurized egg product to avoid any salmonella risk.
Yield: enough frosting for one German Chocolate Cake, about 2 1/2 c.
In heavy saucepan, melt butter.
Add half and half, brown sugar, egg yolks or egg substitute, blending with wire whisk
. Heat and stir until mixture starts to boil. Cook, while stirring, on low heat 5-7 min or until frosting has thickened.
Add vanilla, cool. Fold in nuts, coconut.