Yield: 2 Cups
Measure | Ingredient |
---|---|
1 cup | Evaporated milk or heavy |
\N \N | Cream |
1 cup | Sugar |
3 \N | 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.