First, preheat oven to 325.
Second, on a 1/4 sheet pan spread out the desiccated coconut and place in the oven for 5 minutes. After 5 minutes remove from oven and stir. If not completely toasted place back in for another 5 minutes. Once the timer goes off remove from oven and allow to cool.
Next turn oven temperature up to 350 and spread pecans out on to a 1/4 sheet pan. Place in the oven once the temperature is at 350. Bake for 5 minutes or so or until you can smell the pecans. Remove, the pecans from the oven and allow to cool. Once cool chop the pecans. Be careful to watch both the coconut and pecans so they do not burn.
Next, stir together yolks, melted coconut oil, monk fruit sugar, and sweetened coconut milk.
Lastly, stir constantly until thick and bubbly.
Remove from heat. Stir in toasted coconut, toasted pecans, and vanilla. Cool to room temperature.
Cool to room temperature. It makes enough to frost two 6 inch cakes. Wait for your cakes to cool and frost.
It makes enough to frost two 6 inch cakes. Wait for your cakes to cool and frost.