1 can (12 ounces) evaporated milk
1¼ cups dark brown sugar, packed
¾ cup unsalted butter
4 egg yolks
1 teaspoon vanilla extract
2 cups chopped pecans
1½ cups shredded sweetened coconut
2 tablespoons light corn syrup
In a large saucepan, combine evaporated milk, brown sugar, butter, egg yolks and vanilla extract. Cook over medium heat, stirring constantly, until mixture thickens. This will take 10-12 minutes.
Add pecans and coconut. Stir and cook on low heat for 1½ minutes. Cool for 10 minutes. Add light corn syrup and stir until smooth.
Makes enough for one sheet cake or two smaller round cakes.