Coconut-Pecan Frosting (for German Chocolate Cake)

I am of the opinion that one should never put store-bought Coconut-Pecan Frosting on a German Chocolate cake. This recipe is absolutely scrumptious and fairly simple to make from scratch. Every year I make Hubby a birthday cake with this and he adores it. (And me! ;))

INGREDIENTS

1 cup evaporated milk

1 cup sugar

3 slightly beaten egg YOLKS

½ cup butter

1 teaspoon vanilla

1 1/3 cups Angel Flake Coconut

1 cup chopped pecans

Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg YOLKS, ½ cup butter and 1 teaspoon vanilla. Cook and stir over medium heat until thickened, about 12 minutes.

Add 1 1/3 Baker's Angel Flake Coconut and 1 cup chopped pecans.

Cool until thick enough to spread, beating occasionally. Makes enough to frost one cake. (Best to frost tops and let a little drizzle down the sides.)