In a 2 quart saucepan, combine the butter, cream, and brown sugar. Heat almost to boiling over medium high heat, stirring occasionally. Meanwhile, place the egg yolks  in a medium bowl. Slowly pour about 1/2 cup of sugar mixture into egg yolks, whisking. Reduce the heat to medium low. Add egg yolk mixture to saucepan and whisk until thickened, do not boil. Remove saucepan from heat. Stir in vanilla, coconut, and pecans until combined. Cool to room temperature. Makes about 5 cups