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Coconut Pecan Frosting

From Diana Rattray,
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Use this frosting to top German chocolate cake or other cakes.

INGREDIENTS:

  • 3/4 cup evaporated milk
  • 1/2 cup light brown sugar, firmly packed
  • 1/2 cup granulated sugar
  • 1/2 cup butter
  • 1 teaspoon vanilla
  • 3 egg yolks, slightly beaten
  • 1 1/3 cups Baker's Angel Flake coconut (3-ounce can)
  • 1 cup chopped pecans

PREPARATION:

In a saucepan over medium heat, combine milk, sugars, butter, and vanilla. Bring to a full boil, stirring constantly. Remove from heat (mixture might appear a bit curdled). Quickly stir a small amount of the hot liquid into the beaten egg yolks; return egg yolk mixture to the hot mixture in saucepan and blend well. Return to a boil, stirring constantly. Remove from heat and stir in coconut and pecans. Cool to spreading consistency, beating occasionally.

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