Ingredients:

  • 12 fl oz evaporated milk
  • 1 cup (200g) light brown sugar
  • 0.5 cup (113g) unsalted butter
  • 3 large egg yolks (55g), beaten
  • 1 tbsp vanilla extract
  • 0.5 tsp fine sea salt
  • 1.5 cups (130g) sweetened shredded coconut
  • 1.5 cups (170g) toasted pecans, roughly chopped

Instructions:

  1. Place the 12 fl oz evaporated milk, 1 cup light brown sugar, and 0.5 cup unsalted butter in a medium saucepan. Note: Using room temperature butter helps it melt evenly into the milk.
  2. Pour in the 3 beaten egg yolks and the 0.5 tsp fine sea salt.
  3. Set the burner to medium heat and start whisking immediately. until the butter is fully melted and the mixture is uniform.
  4. Continue cooking for about 12 minutes, whisking constantly to prevent sticking. until the mixture thickens and coats the back of a spoon.
  5. Remove from heat. Take the pan off the burner once it reaches a thick, bubbly consistency. Note: It will continue to thicken as it cools.
  6. Stir in the 1 tbsp vanilla extract. until the aroma of vanilla fills the air.
  7. Add the 1.5 cups shredded coconut and 1.5 cups toasted pecans.
  8. Allow the frosting to sit at room temperature for at least 30 minutes. until it is cool enough to handle without running.
  9. Give it one last mix to ensure the nuts and coconut are evenly distributed.
  10. Spread generously over your cooled cake layers. until the cake is fully crowned with golden goodness.