Coconut-Pecan Frosting

By MeanJean

Use this frosting on our Chocolate Cake.

Ingredients

• 3 large egg yolks
• 1 can (12 ounces) evaporated milk
• 1 1/4 cups packed light-brown sugar
• 1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces and brought to room temperature
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• 2 2/3 cups (7 ounces) sweetened flaked coconut
• 1 1/2 cups (6 ounces) pecans, toasted and coarsely chopped

Details

Servings 9
Adapted from marthastewart.com

Preparation

Step 1

Combine egg yolks, evaporated milk, and brown sugar in a saucepan. Add butter, and cook over medium heat, stirring constantly, until thick, about 10 minutes. Pour through a fine sieve into a bowl.

Stir in vanilla, salt, coconut, and pecans. Let cool completely. Frosting can be refrigerated in an airtight container for up to 1 day; bring to room temperature before using.