1 c. evaporated milk
1 c. sugar
3 slightly beaten egg yolks
1/2 c. butter
1 tsp. vanilla extract
1 1/3 c. coconut
1 c. chopped pecans

Combine evaporated milk, sugar, egg yolks, butter and vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add coconut and pecans. Cool until thick enough to spread, beating occasionally. Makes 2 1/2 cups.

Note: This frosting is traditionally used with German Chocolate Cakes.