3 egg yolks
1-2/3 c. granulated sugar
12 oz. Carnation evaporated milk
1/2 stick, or 1/4 cup butter, softened
1 teaspoon vanilla extract
3-1/2 to 4 cups sweetened flaked coconut
1 cup whole or pieces pecans
In a cold medium saucepan, beat egg yolks and sugar until very light. Gently whisk in milk, and heat on low until mixture is very warm but not boiling. Beat in butter, and heat until bubbly and thickened, stirring thoroughly so it does not stick. This will take 7-8 minutes over low heat. Remove from heat, stir in vanilla, then coconut and pecans. Frost cake while icing is still warm. Garnish with a chocolate shaving or two, for a special touch. Plenty to ice one 8-9 inch layer cake, 24 cupcakes, a 13 X 9 pan of brownies, or 12 ice cream sundaes. Refrigerate leftovers, well covered, and use within 2-3 days.
Not a NESTLÉ®-tested recipe.