Chantilly Frosting

Makes enough to frost a 9x13-inch cake or two 8-inch layers.

Ingredients:

1 c evaporated milk
1 c white sugar
3 egg yolks, beaten
1/2 c butter
1 teaspoon vanilla extract

Optional: 1-1/3 cups flaked coconut and/or 1 cup chopped macadamia nuts

Directions:

1. Combine milk, sugar, egg yolks, butter and vanilla in the top portion of a double boiler, or in a bowl placed over a saucepan of boiling water. Cook over medium heat until thick, about 12 minutes, stirring constantly to keep the eggs from scrambling and the frosting from clumping. Remove from heat. Add coconut and/or nuts if desired. Cool, stirring occasionally, until thick enough to spread.

This is a basic frosting recipe usually used for German Chocolate Cake.