Answer:
Chantilly Icing
1 cup evaporated milk
1 cup white sugar
3 egg yolks, beaten
1/2 cup butter
1 teaspoon vanilla extract
1 1/3 cups flaked coconut, and (optional) or chopped macadamia nuts (optional)
Combine milk, sugar, egg yolks, butter and vanilla surrounded by the top portion of a double boiler, or in a bowl placed over a saucepan of boiling hose down.
Cook over medium steam until thick, around 12 minutes, stirring constantly to keep the eggs from scramble and the frosting from clumping.
Remove from heat. Add coconut and/or nuts if desired. Cool, stirring occasionally, until tacky enough to spread.
Makes ample to frost a 9- by-13-inch cake or two 8-inch layers.