Toasting: After you remove your cake pans from the oven...take your pecans and coconut and spread them out onto a baking sheet and toast them in a 325 degree F. oven until toasty and golden...shake 'em occasionally. Set aside. Make Frosting: Whisk evaporated milk, cornstarch, butter, brown sugar and salt in a saucepan over medium-high heat until bubbling, about 3 minutes. Continue to cook until mixture is thickened, about 1 minute. Off heat, stir in vanilla and all but 1 Tbs. each of pecans and coconut. Cool to room temperature. Assemble cake: Place one cake round on serving platter. Spread half of the frosting over the cake (see...covered that pesky crack right up and nobody was the wiser), then top with second cake round. Spread remaining frosting over top of cake. Sprinkle cake with remaining pecans and coconut. Serve. I heart you German Chocolate Cake. I heart you big time.
The Nutritional info for this lightened-up version (by the slice) is:
Full Fat German Chocolate Cake Calories 740 Total Fat 45 g Saturated Fat 23 g Reduced Fat German Chocolate Cake Calories 340 Total fat 13 g Saturated Fat 7 g
(p.s.- I do not heart you dirty dishes.)*Sources: Snopes.com & Wikipedia