Coconut-Pecan Frosting

4 egg yolks
1 can (12 oz.) evaporated milk
1-1/2 tsp. vanilla
1-1/2 cups sugar
3/4 cup (1-1/2 sticks) butter or margarine
1 pkg. (7 oz.) Baker's Angel Flake Coconut (about 2-2/3 cups)
1-1/2 cups planters chopped pecans

Beat egg yolks, milk and vanilla in large saucepan with wire whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. Remove from heat.

Add coconut and nuts; mix well. Cool to desired spreading consistency.

Use to frost your favorite cake or cupcake recipe

Make about 4-1/2 cups or 36 servings, 2 Tbsp. each

NOTE: Makes enough to frost top and side of 2 (8 or 9 inch) cake layers, tops of 2 (13x9-inch) cakes or 36 cupcakes.