German Chocolate Frosting (with Sweetened Condensed Milk)

Yield

Enough frosting to cover a 3 layer (8-inch rounds) or 2 layer (9-inch rounds) in a thin layer.

Ingredients

• 2 (14 ounce) cans sweetened condensed milk
• 1-1/2 cups lightly packed light brown sugar
• 6 large egg yolks
• 1 teaspoon sea salt
• 1 teaspoon vanilla extract
• 10 ounces (~ 2 3/4 cups) toasted, chopped pecan halves
• 7 ounces (~ 3 cups sweetened flaked coconut), toasted

Steps

1. Pour the sweetened condensed milk into a heavy bottomed sauce pan. Stir in the brown sugar, yolks, salt and vanilla. Whisk until completely smooth. (Do this before you turn on the heat.)
2. Turn heat to medium and stir frequently until the mixture almost comes to a boil (but do not let it boil or the yolks will curdle).
3. After 5 minutes, turn heat to medium-low and stir nearly constantly, until mixture thickens enough to coat the back of a spatula and not run when you drag a spoon through it (don’t use your finger because this mixture is hot and will burn you). It should take about 6 to 8 minutes more, from the time you turned the heat down to reach the right consistency. It will thicken more later, when it cools.
4. Remove from heat.
5. Set aside about 1/4 cup each of the toasted pecans and coconut to garnish the top, and stir the rest into the custard. Let cool a few minutes, but frost the completely cooled cake layers while the frosting is still warm.

Source

http://penandfork.com/recipes/german-chocolate-cake-frosting-icing/