Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened (226g)
  • 1 cup granulated sugar (200g)
  • 1 cup packed light brown sugar (220g)
  • 1 cup evaporated milk (240ml)
  • 4 large egg yolks (approx. 80g)
  • 1 teaspoon vanilla extract (5ml)
  • 1/4 teaspoon salt (1.5g)
  • 1 ½ cups sweetened shredded coconut (120g)
  • 1 cup chopped pecans, toasted (100g)

Instructions:

  1. Spread pecans on a baking sheet and toast in a preheated oven (350°F/175°C) for 5-7 minutes, or until fragrant and lightly browned. Let cool.
  2. In a medium saucepan, combine butter, granulated sugar, brown sugar, evaporated milk, egg yolks, and salt.
  3. Cook over medium heat, whisking constantly, until the mixture comes to a simmer.
  4. Reduce heat to low and continue to cook, stirring constantly with a wooden spoon or heat-resistant spatula, until the mixture thickens enough to coat the back of the spoon. (About 8-10 minutes). It should leave a clear trail when you run your finger through it.
  5. Take the pan off the heat and stir in vanilla extract.
  6. Stir in the toasted pecans and shredded coconut.
  7. Let the icing cool slightly before spreading on your cake. This will make it easier to handle. Don't let it cool completely, though – you want it to be spreadable!