Coconut-Pecan Frosting

Ingredients

• 0.8 cup butter 
• 6  egg yolks lightly beaten
• 12 oz evaporated milk canned
• 2 cups pecans chopped
• 1.5 cups sugar 
• 2 cups coconut or sweetened flaked
• 1.5 teaspoons vanilla extract 

Equipment

• bowl
• frying pan
• sauce pan
• oven

Directions

1. Preheat oven to 35
2. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Cool completely (about 20 minutes).
3. Meanwhile, cook evaporated milk, sugar, butter, and egg yolks in a heavy 3-qt. saucepan over medium heat, stirring constantly, 3 to 4 minutes or until butter melts and sugar dissolves. Cook, stirring constantly, 12 to 14 minutes or until mixture becomes a light caramel color, is bubbling, and reaches a pudding-like thickness.
4. Remove pan from heat; stir in coconut, vanilla, and pecans.
5. Transfer mixture to a bowl.
6. Let stand, stirring occasionally, 45 minutes or until cooled and spreading consistency.