on bottoms with waxed paper. Bake at 350F for 30 minutes or until cake springs back when lightly pressed in center. Cool 15 minutes; remove from pans, finish cooling on racks. Spread Coconut-Pecan Frosting between layers and over top of cake. Coconut Pecan Frosting: Combine evaporated milk, sugar, egg yolks, butter and vanilla in saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in coconut flakes and chopped pecans. Cool until thick enough to spread. Makes 4-1/4 cups frosting. 12 servings. Recipe By : Susan Getgood <sgetgood@bilbo. iii. net>