2. Make the Coconut-Pecan Frosting:
This is the star of the show! In a medium saucepan over medium heat, whisk together the evaporated milk, sugar, egg yolks, and butter. Cook, stirring constantly, for about 10-12 minutes, until the mixture thickens and turns a beautiful caramel color. Remove from heat and stir in the vanilla, coconut, and pecans. Keep stirring for a minute—it will thicken more as it cools.
3. Frost & Serve:
Pour the warm frosting directly over the warm cake in the pan and spread it evenly. Let the whole thing cool completely before slicing. This allows the frosting to set into that perfect, fudgy layer.
Tips & Tricks:
- Toast your pecans for 5-7 minutes in a dry skillet for an extra layer of nutty flavor.
- Don’t skip the cooling time! It’s tempting, but letting it cool ensures clean slices.
- Serve with a scoop of vanilla ice cream for the ultimate treat. (See the next page below to continue…)