Ingredients

makes about 4 cups

　　3 large egg yolks

　　1 can (12 ounces) evaporated milk

　　1 1/4 cups packed light-brown sugar

　　3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces, room temperature

　　1 teaspoon pure vanilla extract

　　1/4 teaspoon salt

　　1 package (7 ounces) sweetened flaked coconut

　　1 1/2 cups pecans (6 ounces), toasted (see page 323) and coarsely chopped

　　

Step 1

Heat egg yolks, evaporated milk, brown sugar, and butter in a saucepan over medium, stirring constantly, until thick, about 10 minutes (it should reach the consistency of sour cream). Strain through a fine sieve into a bowl.

　　

Step 2

Stir vanilla, salt, coconut, and pecans into frosting. Let cool completely, stirring occasionally. Frosting can be refrigerated up to 1 day in an airtight container. Before using, bring to room temperature and stir with a flexible spatula until smooth.

　　Martha Stewart's Cupcakes