Heat egg yolks, evaporated milk, brown sugar, and butter in a
saucepan over medium heat, stirring constantly, until thick, about
10 minutes (it should reach the consistency of sour cream). Strain
through a fine sieve into a bowl.
Stir vanilla, salt, coconut, and pecans into frosting. Let cool
completely, stirring occasionally, Frosting can be refrigerated up to
1 day in an airtight container. Before using, bring to room
temperature and stir with a flexible spatula until smooth.
Serving
Suggestions
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Originally Submitted
1/17/2011
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