2 round chocolate cakes cut into 4 slabs to be layered
Stabilized Chocolate whipped cream to decorate
1/2 cup light brown sugar
1/2 cup white sugar
1/2 cup butter
3 large egg yolks
3/4 cup evaporated milk
1 tbsp vanilla extract
1 cup chopped pecans
1 cup shredded sweetened coconut
In a pan mix together brown sugar, white sugar, butter, egg yolks, and evaporated milk.
On medium high heat, bring the the mixture to a simmer. Stir constantly for several minutes until the mixture begins to thicken.
Remove from the heat and stir in vanilla, coconut and pecans. Allow the mixture to cool completely before layering it on the cake.
Put the whipped cream into a popping bags and decorate.
