Yield 2 ¼ cups

INGREDIENTS:

¾ c MILK, NONFAT, DRY
1 c WATER, WARM
5 oz BUTTER
1 EGG, WHOLE
1 c SUGAR, GRANULATED
1 tsp EXTRACT, VANILLA
4 oz PECANS, CHOPPED
5 oz COCONUT, PREPARED, SWEETENED FLAKES

Method

1. Reconstitute milk.
2. Add butter, eggs, and sugar to milk, blend well.
3. Cook mixture over low heat stirring constantly about 15 minutes until thickened and just begins to bubble around edge. Remove from heat.
4. Add vanilla, nuts, and coconut. Stir to mix thoroughly.
5. Chill thoroughly, about 1 hour, before spreading on cooled cakes.  Refrigerate cakes after frosting.