Ingredients:

  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 0.5 cup light brown sugar, packed
  • 0.5 cup unsalted butter
  • 3 large egg yolks, beaten
  • 1 tsp pure vanilla extract
  • 0.25 tsp fine sea salt
  • 1.5 cups sweetened shredded coconut
  • 1.5 cups pecans, chopped

Instructions:

  1. Preheat oven to 350°F (175°C). Spread chopped pecans and shredded coconut on a baking sheet and roast for 5–7 minutes until golden and fragrant.
  2. In a heavy-bottomed 3-quart saucepan, combine evaporated milk, granulated sugar, brown sugar, butter, and salt over medium heat. Stir constantly until butter is melted and sugars dissolve.
  3. Tempering the Egg Yolks: Place beaten egg yolks in a small bowl. Slowly whisk in 1/4 cup of the hot milk mixture into the yolks to raise their temperature without curdling.
  4. Pour the tempered egg mixture back into the saucepan. Continue to cook over medium heat, stirring constantly, until the mixture thickens significantly and reaches the 'nappe' stage (coats the back of a spoon).
  5. Remove from heat. Stir in the vanilla extract, toasted coconut, and toasted pecans. Allow the frosting to cool and thicken to a spreadable consistency before applying to the cake.