Butter Pecan Frosting

1/2 cup butter
1 cup half and half
1 cup brown sugar
3 egg yolks
1 teaspoon vanilla
1 cup chopped pecans
1 cup flaked coconut

In heavy saucepan, melt butter.  Add half and half, brown sugar, egg yolks; blend 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 and cool. Fold in nuts and coconut.  Spread between layers and on top of German Chocolate Cake.  For firm frosting, refrigerate 30 minutes.  Makes 2 1/2 cups frosting.