Ingredients:

  • 1 cup (2 sticks, 227g) unsalted butter, softened, cut into 1-tablespoon pieces
  • 1 cup (200g) granulated sugar
  • 1 cup (240ml) evaporated milk
  • 4 large (200g) egg yolks, lightly beaten
  • 1 teaspoon (5ml) vanilla extract
  • ½ teaspoon (3g) kosher salt
  • 1 cup (85g) sweetened shredded coconut
  • 1 cup (115g) chopped pecans, toasted

Instructions:

  1. Spread pecans on a baking sheet and toast until fragrant, about 5-7 minutes at 350°F (175°C). Allow to cool slightly.
  2. In the saucepan, melt butter over medium heat. Stir in sugar until completely dissolved.
  3. Gradually whisk in evaporated milk and egg yolks. Whisk constantly until smooth.
  4. Reduce heat to low and cook, stirring constantly with a wooden spoon or spatula, until the mixture thickens enough to coat the back of a spoon and leaves a line when a finger is swiped through it (about 8-10 minutes). Watch carefully to prevent curdling!
  5. Remove from heat and stir in toasted pecans, shredded coconut, vanilla extract, and salt.
  6. Let the frosting cool slightly before frosting the cake. This allows it to thicken to a spreadable consistency. You can speed this up by placing it in the refrigerator for a short period, checking frequently.