German Chocolate Cake - cooking recipe

Ingredients

spago chocolate cake (Spago's Chocolate Chiffon Cake)
Coconut Pecan Filling
2 cups sugar
2 cups heavy cream
6 large egg yolks
8 ounces unsalted butter
2 2/3 cups sweetened flaked coconut
2 2/3 cups chopped pecans
dark chocolate, ganache-- sufficient to coat sides (Dark Chocolate Ganache)
chopped pecans, sufficient to coat sides

Preparation

Filling: Combine all ingredients in a saucepan.
Stir constantly over medium heat until mixture is thickened and bubbly.
Reduce heat to low and cook stirring for 1-2 minutes more.
Let filling cool until spreadable.
Will keep 1 week in refrigerator.
Soften before using.
Spread filling between cake layers and on top of cake.
Ice sides with very soft ganache.
Coat sides with pecans.