1 c. sugar
1 c. heavy cream
3 lg. eggs, slightly beaten
8 tbsp. (1 stick) butter
1 1/2 c. (6 oz.) chopped pecans
1 c. (3 oz.) coconut
1 tsp. vanilla

In heavy, medium size pan, combine sugar, cream, eggs and butter. Place over moderate heat, stirring constantly. Cook until mixture thickens and just begins to boil, about 10 minutes. Remove from heat and stir in pecan, coconut and vanilla. Transfer to a bowl and cool to room temperature, stirring occasionally, until thick enough to frost cake.