• 4 egg yolks
  • 12 ounces evaporated milk
  • 1 1/2 teaspoons vanilla
  • 1 1/2 cups sugar
  • 12 tablespoons (3/4 cup) butter cut into pats
  • 7 ounce package flaked coconut
  • 1 1/2 cups chopped pecans, toasted


  1. Whisk egg yolks, milk, vanilla together in a large sauce pan until eggs are combined. Add butter and sugar and turn pot over medium heat.
  2. Stirring constantly, bring mixture to boil. Cook about 12 minutes or until thickened and golden.
  3. Remove from heat and stir in coconut and pecans. Allow to cool to room temperature.
  4. Spread icing between layers of cake. Traditionally the sides of the cake are not iced, but left bare.