Coconut-Pecan Frosting

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Martha Stewart


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3 large egg yolks

1 can (12 ounces) evaporated milk

1 1/4 cups packed light-brown sugar

1 1/2 sticks (12 tablespoons) unsalted butter, cut into small pieces and brought to room temperature

1 teaspoon pure vanilla extract

1/4 teaspoon salt

2 2/3 cups (7 ounces) sweetened flaked coconut

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

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