Coconut Pecan Frosting

I'm feeling lazy today so I'll share the recipe for Bourban Dinner Rolls tomorrow (it's not a complicated recipe but I have to type in the whole thing). Instead I'll share a quick frosting recipe to go with the chocolate cake from yesterday. This is a really easy recipe and will taste like it took forever to make.

Coconut Pecan Frosting
1 cup sugar
1 cup evaporated milk, half-and-half, or heavy cream
3 large egg yolks
8 tablespoons (1 stick) unsalted butter, cut into small pieces
1 1/3 cups flaked sweetened dried coconut
1 1/3 cups chopped pecans
Combine sugar, milk, egg yolks, and butter in a medium saucepan. Cook, stirring constantly, over medium heat until the mixture is thickened and bubbling gently around the edges. Reduce the heat to low and cook, stirring for 1 to 2 minutes more. Remove from heat and stir in the coconut and pecans. Let cool until spreadable. This keeps, refrigerated, for about 1 week. Soften before using.
Alt ingredients - 1 can sweetened condensed milk, 3 egg yolks, ½ cup butter, 1 t vanilla, 1 1/3 cup coconut, 1 cup chopped pecans.