Coconut Frosting:
- 1 cup evaporated milk
- 1 cup sugar
- 4 egg yolks
- 1/2 cup butter (1 stick)
- 10 ounces fresh or frozen grated coconut, thawed
- 1 1/2 cups nuts (pecans, walnuts or almonds), finely chopped
- 1 teaspoon vanilla extract
Combine the evaporated milk, sugar and egg yolks in a saucepan. Stir with a wire whisk until the yolks are fully incorporated. Add the butter, melt, and bring to a simmer. Cook until the mixture thickens, 12 to 15 minutes, stirring constantly. Add the coconut, nuts and vanilla extract and let cool. Yield: 4 cups.
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