From Paulette Vickery's Recipe Collection

Coconut Pecan Frosting

cakes

1 cup evaporated milk
1 cup sugar
3 each egg yolks
1 each stick butter
1 teaspoon vanilla
1 1/3 cup coconut
1 cup nuts chopped

Combine milk, sugar, egg yolks, butter and vanilla. Cook and stir over medium heat until thickened. This takes aproximately 12 minutes. Add coconut and pecans. Cool until thick enough to spread on cake, beating occasionally. Makes 2 1/2 cups.

Yield: 24 servings




** **