1 c. evaporated milk
1 c. sugar
2 egg yolks, slightly beaten
1/2 c. butter
1 tsp. vanilla
1 1/3 c. Baker's angel flake coconut
1 c. chopped pecans

In a saucepan mix the evaporated milk, sugar, egg yolks, butter and vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Stir in the coconut and pecans. Cool until thick enough to spread, beating occasionally. You will have enough to frost a 9 inch (3 layer) cake.