1In 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.
2Return to the heat and cook while stirring constantly for about 45 seconds more or until an instant read thermometer reaches 170 degrees F
3Remove from the heat
Add the coconut and pecan pieces.
Stir to combine well.
4Cool 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.