Coconut Pecan Frosting Ingredients
3 large eggs
1 cup Turbinado Sugar (I ground this so it was like powdered sugar)
1 cup Evaporated Milk
1 teaspoon Vanilla
1 1/3 cups flaked coconut
1 cup chopped pecans
Separate the 3 eggs yolks from white; save the egg whites for another recipe.
In a 2-quart saucepan, stir the egg yolks, 1 cup turbinado, 1/2 cup butter, the evaporated milk and 1 teaspoon vanilla until well mixed.
Cook over medium heat about 12 minutes, stirring frequently, until thick and bubbly.
Stir in the coconut and pecans.
Cool about 30 minutes, beating occasionally with a spoon, until mixture is spreadable.