3/4 cup (180 ml) pecans, coarsely chopped

1 cup (250 ml) grated coconut

1 cup (250 ml) sweetened condensed milk

3 egg yolks

1/3 cup (75 ml) unsalted butter, softened

1 teaspoon (5 ml) vanilla extract

Cocoa powder

In a skillet, toast the pecans and coconut. Set aside.

In a saucepan, heat the condensed milk, egg yolks and butter. Stir and cook over low heat until it thickens, about 5 minutes. Stir in the pecans and vanilla. Blend well. Cool to room temperature. Garnish a sheet cake with this mixture and roll into a log.

To decorate, dust with cocoa powder or frost the log with a recipe for White Chocolate Frosting (see recipe Jam Filling and White Chocolate Frosting).

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