Ingredients:

  • 1 cup evaporated milk
  • 1 cup light brown sugar, packed
  • 3 large egg yolks
  • 0.5 cup unsalted butter, cubed
  • 1.5 tsp pure vanilla extract
  • 0.25 tsp fine sea salt
  • 1.5 cups sweetened shredded coconut
  • 1 cup chopped pecans

Instructions:

  1. Toast the pecans. Place the 1 cup of chopped pecans in a dry skillet over medium heat. Toss them frequently for 3 to 5 minutes until fragrant and toasted. Note: Removing them immediately from the hot pan prevents them from burning in the residual heat.
  2. Combine the base. In a medium heavy bottomed saucepan, whisk together the 1 cup evaporated milk, 1 cup light brown sugar, and 3 large egg yolks. Note: Ensure the sugar is dissolved and yolks are fully incorporated before moving to the stove.
  3. Add the butter. Drop the 0.5 cup of cubed unsalted butter into the mixture.
  4. Cook the custard. Place the pan over medium heat. Stir constantly with a spatula, scraping the bottom and corners to prevent curdling.
  5. Achieve the boil. Bring the mixture to a low boil and cook for 8 to 12 minutes until thickened and mahogany hued.
  6. Add flavorings. Remove the pan from the heat and stir in the 1.5 tsp vanilla extract and 0.25 tsp sea salt.
  7. Incorporate the textures. Fold in the toasted pecans and the 1.5 cups of sweetened shredded coconut.
  8. Cool it down. Transfer the frosting to a glass bowl and allow it to cool completely until it reaches a spreadable consistency. > Chef Tip: If you want a deeper, more complex flavor, try toasting your coconut in the oven at 325°F for 5 minutes before adding it to the custard. It adds a wonderful toasted marshmallow note to the final cake.