Ingredients:

  • 1 cup evaporated milk
  • 1 cup granulated white sugar
  • 1/2 cup light brown sugar, packed
  • 1/2 cup unsalted butter
  • 3 large egg yolks, lightly beaten
  • 1/4 tsp salt
  • 1 tsp pure vanilla extract
  • 1 1/2 cups sweetened shredded coconut
  • 1 1/2 cups chopped pecans, toasted

Instructions:

  1. Toast pecans. Spread them on a baking sheet at 175°C for 8 minutes until fragrant and mahogany brown.
  2. Combine liquids. Add evaporated milk, white sugar, brown sugar, butter, and yolks to a saucepan. Note: Keep the heat off while mixing to prevent premature egg cooking.
  3. Apply heat. Set the burner to medium and whisk constantly. Note: Constant movement prevents the yolks from settling and scrambling.
  4. Monitor thickening. Cook for about 12 minutes until the mixture coats the back of a spoon.
  5. Check temperature. Aim for 71°C until the bubbles are slow and thick.
  6. Remove heat. Take the pan off the burner immediately and stir in the salt and vanilla.
  7. Fold textures. Add the shredded coconut and toasted pecans.
  8. Cool down. Let the mixture sit for at least 15 minutes until it reaches a spreadable consistency.
  9. Apply frosting. Spread onto your cake layers while still slightly warm but not hot.