1 c. evaporated milk
1 c. sugar
3 egg yolks
1/4 lb. butter
1 tsp. vanilla
Coconut
Nuts

Combine in saucepan and cook. Stir over medium heat until thick, about 12 minutes. Add about 1 1/3 cup shredded coconut and 1 cup nuts, chopped. Beat frosting until cool and thick enough to spread. Makes 2 2/3 cups.