#1964 - Almond Coconut Frosting

(by Shirley McNevich)

1/2 cup butter
1 cup white sugar
1 cup Carnation evaporated milk (NOT condensed)
2 beaten eggs
1 TBSP vanilla (less if you prefer)
1 - 7oz. bag Baker's angelflake coconut
1 cup chopped almonds

In a saucepan over medium heat add butter, white sugar, Carnation milk and beaten eggs--cook/stir until mixture thickens. Remove saucepan from heat--add vanilla, coconut and chopped almonds--stir until mixed. Allow the mixture to cool to room temperature, then stir vigorously until frosting is spreadable.