Title: Coconut-Pecan Filling and Frosting
Categories: Cakes
Yield: 2 Cups

1 c Evaporated milk or heavy
Cream
1 c Sugar
3 Egg yolks, slightly beaten
1/2 c Butter or margarine
1 ts Vanilla
1 1/3 c Shredded coconut
1 c Chopped pecans

Combine milk, sugar, egg yolks, butter and vanilla in a saucepan. Cook over
medium heat, stirring constantly until mixture thickens, about 12 minutes.
Remove from heat. Add coconut and pecans. Cool until of spreading
consistency, beating occasionally.

Makes 2 1/2 cups or enough to cover the tops of 3 9-inch layers. For
thinner frosting, use only 2 egg yolks.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini