| COCONUT PECAN FROSTING 3 egg yolks, beaten ½ cup butter 1 cup white sugar 1 cup evaporated milk 1 teaspoon vanilla 1 cup coconut ½ cup chopped pecans Beat egg yolks, sugar and butter until creamy. Add milk to egg mixture and mix thoroughly. Cook and stir constantly in a heavy, two-quart sauce pan over medium heat until thickened, about 12 minutes. Stir in vanilla, coconut and nuts. Remove pan from heat and continue beating until mixture thickens enough to spread. |