Coconut Pecan Filling and Frosting

1 cup evaporated milk or heavy cream
1 cup granulated sugar
3 egg yolks; slightly beaten (For thinner frosting, use only 2 egg yolks.)
½ cup unsalted butter or margarine
1 teaspoon vanilla
1⅓ cups shredded coconut
1 cup Pecan Valley Pecan Pieces1. Combine milk, granulated sugar, egg yolks, butter and vanilla in a saucepan. Cook over medium heat, stirring constantly until mixture thickens, about 12 minutes. Remove from heat.
2. Add coconut and pecans. Cool until of spreading consistency, beating occasionally.

Makes 2½ cups or enough to cover the tops of 3 9-inch layers