Coconut-pecan filling & frosting

Yield: 2 Cups

Measure Ingredient
1 cup Evaporated milk or heavy
Cream
1 cup Sugar
3 Egg yolks, slightly beaten
½ cup Butter or margarine
1 teaspoon Vanilla
1⅓ cup Shredded coconut
1 cup Chopped pecans

Combine milk, sugar, egg yolks, butter and vanilla in a saucepan.

Cook over medium heat, stirring constantly until mixture thickens, about 12 minutes. Remove from heat. Add coconut and pecans. Cool until of spreading consistency, beating occasionally.

Makes 2½ cups or enough to cover the tops of 3 9-inch layers. For thinner frosting, use only 2 egg yolks.

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