5-1/3 oz. can (2/3 cup) evaporated milk
2/3 cup sugar
1/4 cup butter or margarine
Dash salt
1-1/3 cups flaked coconut
1/2 cup chopped pecans
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| COCONUT-PECAN FROSTING | ||
| 1 egg 5-1/3 oz. can (2/3 cup) evaporated milk 2/3 cup sugar 1/4 cup butter or margarine Dash salt 1-1/3 cups flaked coconut 1/2 cup chopped pecans |
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| In a saucepan beat egg slightly. Stir in milk, sugar, butter or margarine, and salt. Cook and stir over medium heat about 12 minutes or until thickened and bubbly. Stir in coconut and pecans. Cool thoroughly. Spread on cake. Frosts top of one 13 x 9-in. cake or tops of two 8- or 9- in. layers. | ||