c sugar (1/3rd white & 1/3rd brown)
c evaporated milk
c shortening (Margerine)
c flaked coconut (3-½ oz can)
c chopped pecans
Using 8 or 9 inch round cake layer pans, make and cool cake as directed by recipe. In a medium saucepan combine sugar, evaporated milk, egg yolks, and shortening. Cook and stir over medium heat until mixture come to a boil. Remove from heat. Stir in vanilla, coconut, and pecans. Cool 15 minutes. Spread between cake layers and top of cake.