Coconut Pecan Frosting

3/4 C butter

2 t vanilla

1 1/2 C pecans, toasted and chopped

3 C sweetened shredded coconut, toasted

12 oz can evaporated milk

150 g sugar

165 g brown sugar

5 egg yolks

3/4 t salt

In a medium mixing bowl, combine butter and vanilla.

Place a metal sieve with a nutmilk bag over top of mixing bowl.

Meanwhile, toast pecans and coconut in separate pans at 350.

Toast pecans for about 8 mins or until fragrant.

Coconut will need to be stirred ever 4 mins.

Remove coconut from oven after 12-16 or until half golden.

In a medium saucepan, whisk together milk, sugars, yolks, and salt.

Cook over medium heat, stirring occasionally.

Once boiling, continue cooking for 2 mins, stirring constantly.

Strain custard though nut milk bag.

Whisk custard with butter and vanilla to combine.

Stir in toasted pecans and coconut.

Let cool at room temperature; frosting will thicken.
Recipe yields roughly 5 C frosting.

(That easily fills a 3 layer 9" cake or frosts 3 dozen cupcakes.)

saltandbaker