Ingredients:

  • 1 cup (2 sticks) (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (240ml) evaporated milk
  • 4 large egg yolks
  • 1 teaspoon (5ml) vanilla extract
  • ½ teaspoon (2.5ml) salt
  • 1 cup (100g) shredded sweetened coconut
  • 1 cup (100g) chopped pecans, toasted

Instructions:

  1. Spread pecans on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-7 minutes, or until fragrant. Let cool slightly, then roughly chop.
  2. In a heavy-bottomed saucepan, combine butter, sugar, evaporated milk, egg yolks, and salt.
  3. Cook over medium heat, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens and coats the back of a spoon. Optionally, use a candy thermometer to reach 220F.
  4. Remove from heat and stir in vanilla extract, coconut, and toasted pecans.
  5. Let the frosting cool slightly before frosting the cake. It will thicken as it cools, making it easier to spread.