1 c. canned milk
1 c. sugar
3 egg yolks
1/2 c. butter
1 tsp. vanilla
1 tbsp. flour
1 1/2 c. coconut
1 c. chopped pecans

Heat all ingredients except coconut and pecans in small saucepan. Simmer until smooth; beat until thick enough to spread. Add coconut and pecans. Cool slightly before icing cake.