German Chocolate Icing - cooking recipe

Ingredients

1 c. sugar
1 c. Coffee Rich nondairy creamer, thawed
3 slightly beaten egg yolks
1/2 c. margarine
1 tsp. vanilla
1 1/3 c. coconut
1 c. chopped pecans

Preparation

Cook and stir over medium heat until thickened, about 12 minutes.
Remove from heat.
Add coconut and pecans.
Cool until spreading consistency, beating occasionally.
Makes 2 1/2 cups, enough for 2 (9-inch) or 3 (8-inch) layers.