My Mother-in-Law's German Chocolate Icing

Whisk evaporated milk, egg yolks, sugar, butter, and salt in a heavy saucepan before turning on the heat.

Cook over medium heat, stirring constantly, until the custard thickens and coats the spoon.

Remove from the heat and fold in vanilla, coconut, and pecans while the mixture is still loose.

Cool the icing until spreadable, stirring occasionally so it stays even.

Use it between and over chocolate cake layers, letting the coconut-pecan texture remain visible.