2 eggs
1 (5 1/3 oz.) can (2/3 c.) evaporated milk
2/3 c. sugar
1/4 c. butter
Dash of salt
1 1/3 c. flaked coconut
1/2 c. chopped pecans

In a saucepan, beat egg slightly. Stir in milk, sugar, butter and salt. Cook and stir over medium heat about 12 minutes or until thickened and bubbly. Stir in coconut and pecans. Cool thoroughly. Spread on cake or tops tow 8 or 9 inch layers.