Coconut Pecan Frosting

1 cup sugar
1 cup evaporated milk
3 egg yolks, beaten slightly
1/2 cup butter

Cook over medium heat until thick, about 12 minutes. Remove from heat.
Add:
1 tsp vanilla
1 1/3 cups angel flake coconut
1 cup chopped pecans

Cool until spreading consistency, beating occasionally.

Makes 2 1/2 cups frosting, enough to cover the top of two 9 inch cakes layers or three 8 inch layers.