1/2 c  Butter or margarine
1 c  Half & half
1 c  Brown sugar; packed
3    Egg yolks
1 ts Vanilla
1 c  Pecans; chopped
1 c  Flaked coconut

In heavy saucepan, melt butter. Add half & half, brown sugar and egg yolks,
blending with wire whip. Heat and stir until mixture starts to boil. Cook
and stir on low heat 5-7 minutes or until frosting has thickened. Add
vanilla; cool. Fold in nuts and coconut. Spread between layers and on top
of German Chocolate Cake. For firm frosting, refrigerate 30 minutes.