1 cup evaporated milk
1 cup brown sugar
½ cup butter
3 egg yolks
1 teaspoon vanilla extract
1 ⅓ cups flaked coconut
1 cup chopped pecans
Combine evaporated milk, brown sugar, butter, egg yolks, and vanilla in a saucepan over medium heat. Cook, stirring constantly, at a low boil until mixture turns a light caram
el color and thickens, about 10 minutes.
Remove from heat and stir in coconut and pecans. Let cool to room temperature before spreading on cake.
Spread on cake. Serve and enjoy!
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