Coconut Pecan Frosting

Martha Stewart Living, 2007

Makes enough for one 9-inch 3-layer cake

    3 egg yolk                                                     
    12 ounces evaporated milk                                      
    1 1/4 cups packed light brown sugar                            
    12 tablespoons unsalted butter pieced, room temp               
    1 teaspoon vanilla extract                                     
    1/4 teaspoon salt                                              
    7 ounces sweet flaked coconut                                  
    6 ounces pecans toast, coarse chop                             

Combine egg yolks, evaporated milk, and brown sugar in a saucepan. Add butter, and cook over medium heat, stirring constantly, until thick, about 10 minutes. Pour through a fine sieve into a bowl.

Stir in vanilla, salt, coconut, and pecans. Let cool completely. Frosting can be refrigerated in an airtight container for up to 1 day; bring to room temperature before using.