Coconut Pecan Icing

1 cup heavy cream
½ cup butter
1 cup white sugar
3 egg yolks
1 1/3 cup flaked coconut
1 1/3 cup chopped pecans

In a medium saucepan, combine the heavy cream, butter, sugar, and yolks. Bring to a boil over medium heat, stirring constantly until the mixture is thickened and bubbling gently around the edges. Reduce heat to low and cook, stirring for 1 to 2 minutes longer. Remove from the heat and stir in the coconut and pecans . Cool to room temperature before frosting cake.