This is the cake recipe I use every year for mine and my son’s birthdays (they are one day apart, so I only make one cake). We love it and it is my Grandma’s special recipe.
1 12 oz can Evaporated Milk
1/2 Cup Butter
1 Cup Sugar
3 Egg Yolks
1 Tablespoon Flour
2 Teaspoons Vanilla Extract
1 Cup Sweetened Flaked Coconut
3/4 Cup Roughly Chopped Pecans (LaVerne says 1/2 cup but I bump it up to 3/4, you decide)
Place all ingredients into a medium to large saucepan and cook until bubbly and sugar caramelizes. The frosting should turn from a yellow to a light beige color.
This is meant to be used with a German Chocolate Cake. Mix as directed, bake into either 3 8” rounds or 2 9” rounds. Let cool. Trim the rounded tops off of the bottom layers of cake and frost tops only. Leave the top layer of cake rounded, top with frosting, refrigerate for an hour or two before serving. Refrigerate leftovers.