Vanilla Butter Frosting
1 cup evaporated milk
1 cup sugar
3 beaten egg yolks
1/2 cup butter
1 teaspoon vanilla
1 1/3 cup Baker's Angel Flake Coconut
1 cup chopped pecans
Mix the all ingredients besides coconut and pecans on a stove set on medium heat for 12 minutes
Once you are done stirring in the above ingredients add the coconut and pecans
Cool the frosting until it is firm and easy to spread.
To frost the cake divide the frosting into three separate, but equal parts. If you made a double batch make sure you divide your frosting in half before doing this. Then pour one of the thirds onto the first layer, or as much as needed to frost the top so that the top is completely covered.
To add other layers carefully slide them onto the last frosted one.
Unlike some cakes this one does not need instructions on how to frost the sides. All I can say is just slap it on and make it stick. It does not need to be perfectly smooth. Refrigerate the cake for some time after frosting to keep the frosting from sliding off. After this, you shouldn't have to refrigerate it.