coconut pecan frosting

How To Make coconut pecan frosting

• 1

  In a large heavy bottom sauce pan, combine the evaporated milk, sugar, butter and salt. Bring to a boil and pour the boiling mixture into the white chocolate and egg yolks in a medium mixing bowl and whisk smooth. **You may leave out the egg yolks if you do not feel comfortable using them, with no substitution necessary.
• 2

  Return to the heat and cook while stirring constantly for about 45 seconds more or until an instant read thermometer reaches 170 degrees F
• 3

  Remove from the heat Add the coconut and pecan pieces. Stir to combine well.
• 4

  Cool this mixture in the refrigerator completely before using, at least 6 hours, but up to 1 week. If you choose to make the filling ahead of time rather than fill and ice your cake the same day, be sure to store in the refrigerator until ready to use.
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