For the Coconut-Pecan Frosting:
- 1 cup (240ml) evaporated milk
- 1 cup (200g) granulated sugar
- 3 large egg yolks
- 1/2 cup (115g) unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
- 1 1/4 cups (100g) sweetened shredded coconut
- 1 cup (120g) chopped pecans, toasted
For Garnish (Optional):
- Extra toasted pecans
- Shredded coconut
- Chocolate drizzle