1 (12 oz.) can evaporated milk
1 1/2 c. sugar
3/4 c. (1 1/2 sticks) butter
4 egg yolks, slightly beaten
1 1/2 tsp. vanilla
1 (7 oz.) bag Baker's Angel Flake coconut (about 2 2/3 c.)
1 1/2 c. chopped pecans

Mix milk, sugar, butter, egg yolks and vanilla in a large saucepan. Cook and stir on medium heat about 12 minutes or until thickened and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature and of spreading consistency.

Makes 4 1/2 cups.