Coconut-Pecan Frosting

The first time I made this frosting was for Houston's Birthday on a German chocolate cake. Luckily, this recipe makes quite a bit of frosting because I was eating it out of the bowl. I've used this recipe on three different types of chocolate cake and it was perfect on all three.

Ingredients:
4 egg yolks
1 can (12 oz.) evaporated milk
1-1/2 tsp. vanilla
1-1/2 cups sugar
3/4 cup butter or margarine
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups)
1-1/2 cups chopped PLANTERS Pecans

Make It:
Beat egg yolks, milk and vanilla in large saucepan with 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.

**Note**
Makes enough to frost top and sides of 3 (8- or 9-inch) cake layers, tops of 2 (13x9-inch) cakes or 36 cupcakes.