(Is it because I eat chocolate cake for breakfast that my pants are a little too tight today? Probably not - bring me another piece!)
From the time I was VERY young, I've requested that my mom make this cake for me every year on my birthday. No WAY was I into Barbie cakes or fancy girly cakes - I wanted a serious piece of heaven. After several years, she didn't even have to ask me what kind of cake I wanted - she already knew! And she always saved me a spoonful of the delectable frosting for me to savor. (Afterwards, I'd be licking the pan and any utensil that came in contact with the frosting.)
We had some dinner guests on Sunday and I couldn't resist making up some of this yummy cake with the best-ever frosting.
1 12 oz. can Evaporated Milk
1 c. Sugar
3 Egg yolks
1 stick Butter
1 t. Vanilla
1 1/3 c. shredded, sweetened Coconut
1 c. chopped Pecans (or a little more)
While your cake is baking in the oven: In a medium saucepan, combine evaporated milk, sugar, egg yolks, butter and vanilla. Cook and stir over medium heat until thick (not boiling), about 12 minutes - stirring constantly.
Stir in coconut and pecans. Let the frosting cool for about 20 minutes, stirring occasionally. When your cake comes out of the oven, let it cool for about 20 minutes, as well. For this recipe, it's best not to put hot frosting on a hot cake.