Coconut-Pecan Frosting (for German Chocolate Cake)

NEEDED:

1

cup sugar

1

cup evaporated milk

1/2

cup butter or margarine

3

eggs, beaten

1 1/3

cups flaked coconut

1

cup chopped pecans or walnuts

1

teaspoon vanilla

In 2-quart saucepan, cook 1 cup sugar, the evaporated milk, 

1/2 cup butter and 3 eggs over medium heat, stirring constantly, 

until mixture begins to bubble. Remove saucepan from heat. 

Stir in coconut, pecans and 1 teaspoon vanilla. 

REFRIGERATE for about 30 minutes.