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Coconut Pecan Frosting

Karen Rademacher
This is good to make if you have to make two cakes to take to church or something.
Ingredients Instructions

Ingredients
  

  • 1 can 12 ounces evaporated milk
  • 1 1/2 cups sugar
  • 4 egg yolks lightly beaten
  • 3/4 cup margarine
  • 1 1/2 teaspoons vanilla
  • 1 package 7 ounces shredded coconut
  • 1 1/2 cup pecans chopped

Instructions
 

  1. Mix milk, sugar, eggs and margarine in saucepan. Cook over medium heat until thick and golden brown (about12 minutes), stirring constantly. Remove from heat, add remaining ingredients. Let cool. Makes enough for two 9×13 cakes.