German Chocolate Cake Topping

I know we already have a recipe for this, but I tried this one and it is so easy and heavenly that I had to include it. Also from King Arthur Flour.

1 cup light brown sugar
1 tablespoon Instant ClearJel
1/4 teaspoon salt
4 tablespoons unsalted butter
1/2 cup half and half or milk
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1/8 teaspoon pecan flavor or pralines & cream flavor, optional
1 1/2 cups shredded or flaked coconut, sweetened or unsweetened, toasted
1 1/2 cups chopped pecans, toasted
Topping
7 1/2 ounces light brown sugar
1 tablespoon Instant ClearJel
1/4 teaspoon salt
2 ounces unsalted butter
4 ounces half and half or milk
2 tablespoons light corn syrup
1 teaspoon vanilla extract
1/8 teaspoon pecan flavor or pralines & cream flavor, optional
3 1/2 ounces shredded or flaked coconut, sweetened or unsweetened, toasted
4 1/2 ounces chopped pecans, toasted

Directions
1) Whisk together the brown sugar, ClearJel, and salt till thoroughly combined.
2) Melt the butter in a medium-sized saucepan; stir in the milk or half and half, sugar mixture, and corn syrup.
3) Bring to a simmer and cook gently, stirring constantly, until the sugar is dissolved and the mixture thickens slightly.
4) Remove from the heat and stir in the vanilla, flavor, coconut, and pecans.

5) Spoon topping onto cake.