Ingredients
- 1 12 oz can evaporated milk, 12 oz evaporated milk
- 1½ c sugar
- ¾ c 1½ sticks butter or margarine
- 4 egg yolks, slightly beaten
- 1½ tsp vanilla
- 1 7 oz pkg flake coconut, about 2 cups
- 1½ c chopped pecans
Instructions
- Mix milk, sugar, butter, egg yolks, and vanilla in large saucepan.
- Cook on medium heat 12 minutes or until thickened and golden brown, stirring constantly.
- Remove from heat.
- Add coconut and pecans and mix well.
- Cool to room temperature and of desired spreading consistency.
- Footnotes
- Makes about 4 1/2 c or enough to fill and frost top of 3-layer cake or frost tops of 2 (13 x 9) cakes or 24 cupcakes.