====== Coconut Filling for German Chocolate Cake ======

===== Ingredients =====

  * 99 grams sweetened shredded coconut
  * 113 grams pecan halves
  * 177 milliliters evaporated milk
  * 3 large egg yolks, at room temperature
  * 75 grams light brown sugar
  * 1/4 teaspoon kosher salt
  * 23 grams unsalted butter, cut into 4 pieces, at room temperature
  * 1/2 teaspoon vanilla extract

===== Procedure =====

  - On two separate trays lined with parchment paper, toast coconut and pecans at 325 degrees, stirring occasionally, until coconut is deep golden brown and nuts are fragrant, about 5 to 10 minutes
  - Remove from oven, roughly chop the pecans, and transfer both coconut and pecans to a large bowl.
  - In a medium saucepan, cook evaporated milk, egg yolks, brown sugar and salt over medium heat, whisking at first and then stirring constantly, until the mixture has thickened enough to leave a line on the back of a wooden spoon, 5 to 7 minutes.
  - Remove from heat and add the butter, stirring until it has melted. 
  - Add vanilla and stir to combine. 
  - Add the milk mixture to the coconut and pecans, stirring to combine. 
  - This mixture will thicken slightly as it cools.