Instructions: 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.

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