In a separate bowl combine flour, salt, and granulated sugar. Once mixed add in evaporated milk and combine.
In a saucepan on medium high heat, add the butter and flour mixture. Stir continuously until butter is melted, about 5 minutes.
Using a ladle, take some of the butter mixture and ladle it into the egg yolks. This will temper the eggs and bring them to temperature. Whisk to combine.
Once the eggs are at a good temp, add them into the saucepan with the butter mixture.
Add chopped pecans and coconut into the saucepan and cook until thickened, stirring often, about 6-8 minutes. Remove from heat and add the vanilla.
Allow frosting to completely cool and thicken before frosting the cake.
Assemble
If needed, level the cooled cakes using a cake levered or serrated knife.
Divide the frosting into 3 equal portions.
Spread a small amount of frosting on the bottom of your cake plate / stand, this acts as “glue” to prevent the cake from moving. Place one cake layer over
the frosting “glue”. Spread ⅓ of the frosting onto the first cake layer. Repeat, adding a second layer of cake and another ⅓ portion of frosting. Add the final layer of cake and top with remaining frosting. Decorate the top of the cake with pecans if desired. Slice and serve.
Nutrition
Calories: 783kcal | Carbohydrates: 79g | Protein: 24g | Fat: 44g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.5g | Cholesterol: 155mg | Sodium: 593mg | Potassium: 990mg | Fiber: 4g | Sugar: 60g | Vitamin A: 1079IU | Vitamin C: 5mg | Calcium: 750mg | Iron: 3mg
