1In a 3 quart saucepan, using a whisk beat the egg yolks and the COLD cream until smooth and combined....or use a blender and then add to a sauce pot.
*Mixing cold, prevents any chance of getting little hunks of cook egg yolks.
2Add the sugar, butter, and vanilla to the egg-milk mixture in the pan. Turn heat onto medium high. Stir mixture until smooth and combined.
3When mixture starts to bubble, start timing 15 minutes. Stir it constantly until thickened... and to prevent scorching.
4Remove from heat and add pecan pieces and coconut. Mix to combine, and let cool completely before icing cake.
5Option for quick cool down: *After the 15 minutes of cooking, I have a 5 quart stock pot set aside that has been filled half way full with ice. Set the saucepan of cooked frosting on top of the ice and stir, stir, stir for another 5-8 minutes until the icing starts to get thick and cold. Your arm or hand may be getting tired from all the stirring, but hang in there. Licking the spoon is only minutes away! :)