1 whole egg1 egg yolk
1 cup evaporated milk
1 cup sugar
1/3 cup butter or margarine
1-3/4 cups coconut
3/4 cup chopped pecans
In a medium-sized saucepan (still cold), whisk together whole egg, egg yolk, evaporated milk, and sugar. Add butter/margarine and turn heat to medium. Set timer for 15 minutes. Whisk on medium heat the whole time. It will begin to look foamy and sputter. Continue to cook until thickened and bubbly. Remove from heat; stir in coconut and chopped pecans. Cover and cool completely before spreading on cake.
If desired, cake can also be frosted with chocolate frosting.
