1 c. evaporated milk
1 c. sugar
3 egg yolks
1/4 lb. butter
1 tsp. vanilla
1 1/3 c. coconut
1 c. chopped pecans

Combine milk, sugar, egg yolks, butter, and vanilla in saucepan. Cook over medium heat, stirring constantly, until sauce thickens, about 12 minutes. Remove from heat. Add coconut and pecans. Beat until cool and at a consistency to spread. Frost only the tops of each cake, stacking them.