1 c. evaporated milk
1 c. sugar
3 egg yolks beaten with 1 tsp water
1/2 c. butter
1 tsp vanilla extract
1 c. chopped pecans
1 c. flaked coconut
1 Tbsp cornstarch
In large sauce pan combine evaporated milk and cornstarch
Add in sugar, egg yolks, butter, and vanilla
Cook over medium low heat until it reaches a slow boil stirring constantly until thick
(about 12 minutes)
Remove from heat and stir in pecans and coconut
Let cool 1 hour then spread on cooled cake
*Frosting will thicken upon cooling
**If layering a chocolate cake double the recipe.
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