2/3 c. sugar
2/3 c. evaporated milk
2 egg yolks
1/4 c. shortening
1/2 tsp. vanilla
1 1/3 c. flaked coconut
1 c. chopped pecans

In medium saucepan combine sugar, evaporated milk, egg yolks, and shortening. Cook and stir over medium heat until mixture comes to boil. Remove from heat. Stir in vanilla, coconut and pecans. Cool 15 minutes. Spread only between and top of chocolate cake.