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Heat a skillet over medium heat, then add the pecans to the dry skillet. Stir and toss them frequently, cooking for about 1-2 minutes or until fragrant and golden brown. You need to watch them closely so they do not burn. Once toasted, remove from heat to cool.
In a medium sized pot, add the egg yolks, evaporated milk, sugar, butter, and salt. Whisk to combine. Heat over medium, whisking constantly until the mixture comes to a boil. Continue to boil and whisk for 2 minutes.
After 2 minutes, remove from the heat and add the shredded coconut, vanilla extract, coconut extract, and pecans. (Note: if you aren't serving this right away, wait to add the pecans until you're ready to serve it)
Let it cool to room temperature, then spread the German Chocolate Frosting over brownies, cake, or cookies. Enjoy!