Coconut – Pecan Frosting

 

Betty Crocker

 

1 Cup Evaporated Milk

1 Cup Sugar

3 Egg Yolks

½ cup Butter or Margarine

1 Tsp. Vanilla

1 ⅓ Cups Flaked Coconut

1 Cup Chopped Pecans

 

1. Mix evaporated milk, sugar, egg yolks, butter and vanilla in small saucepan.
2. Cook and stir over medium heat about 12 minutes or until thick.
3. Stir in coconut and pecans.
4. Beat until thick enough to spread.
5. Frost cooled cake immediately.  2 ½ cups frosting.

High altitude:  (5000 feet): substitute 3 eggs, beaten for egg yolks.  Continue as directed except – cool until thick enough to spread (about 1 ½ hours).

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