Coconut Pecan Frosting

This coconut pecan filling/frosting can be used on any number of cakes, especially carrot cake and chocolate cake.

6 egg yolks
1 (12 oz) can evaporated milk
1½ tsp. pure vanilla extract
1½ cups sugar (310 g)
¾ cup salted butter, cubed (168 g)
3 cups sweetened shredded coconut (255 g)
1¼ cups pecans, toasted, finely chopped

In a large saucepan, combine the egg yolks, milk and pure vanilla extract and whisk until well combined.

Add the sugar and butter and cook on medium heat for 12-15 minutes, or until thickened with an almost pudding-like consistency and golden brown colour, stirring constantly.

Remove from heat and stir in coconut and pecans. Set in the fridge to cool completely before using.

Makes enough for a 3 layer cake.