Coconut-PEcan Filling and Frosting by
Ingredients
1 Can (12 ounces) evaporated milk
1 1/2 cups of sugar
3/4 cup margarine
4 egg yolks, slightly beaten
1 1/2 teaspoons vanilla
1 package (7 ounces) baker's Angel Flake Coconut
1 1/2 cups of chopped pecans
Instructions
1. MIX, milk, sugar, margarine, eggs yolks, and vanilla in large saucepan. Cook and stir on medium heat about 12 minutes or until thickened and golden brown. Remove from heat
2. STIR: in coconut and pecans. Cool to room temperature and of spreading consistency.
Makes about 4 1/2 cups.
2. STIR: in coconut and pecans. Cool to room temperature and of spreading consistency.
Makes about 4 1/2 cups.