Caramel Pecan Frosting

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.