Divide the batter unevenly between the three set cutlet kissers .
Singe for 30- 35 twinkles, or until a toothpick fitted into the center of each cutlet comes out clean.
Allow the galettes to cool in the kissers for 10 twinkles, also remove them from the kissers and cool fully on line racks.
In a small saucepan, combine the faded milk, 4 egg thralldom , and 1 mug granulated sugar. Cook over medium heat, stirring constantly, until the admixture thickens and fleeces the reverse of a ladle.
Remove the saucepan from the heat, and stir in 1 mug unsalted adulation, 1 tsp vanilla excerpt,11/3 mugs molted candied coconut, and 1 mug diced pecans until well combined.
Allow the frosting to cool to room temperature, also use it to frost the cooled cutlet layers.
Serve and enjoy your Authentic German Chocolate cutlet!