In heavy saucepan, melt butter. Add half and 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.Servings: