1 egg
1 (5 1/3 oz.) can (2/3 c.) evaporated milk
2/3 c. sugar
1/4 c. butter
Dash salt
1 1/3 c. flaked coconut
1/2 c. chopped pecans

In a saucepan beat egg slightly. Stir in milk, sugar, butter and salt. Cook and stir over medium heat about 12 minutes or until thickened and bubbly. Stir in coconut and pecans. Cool thoroughly. Spread on cake. Frosts top of 1 (13"x9") cake or tops of 2 (8" or 9") layers.