Ingredients
1
cup granulated sugar or packed brown sugar
1/2
cup butter or margarine
1
cup evaporated milk
1
teaspoon vanilla
3
large egg yolks
1 1/3
cups flaked coconut
1
cup chopped pecans
Preparation
In 2-quart saucepan, stir sugar, butter, milk, vanilla and egg yolks until well mixed. Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly.
Stir in coconut and pecans. Cool about 30 minutes, beating occasionally with spoon, until spreadable. Fills and frosts top of an 8- or 9-inch two- or three-layer cake.
