• First, preheat oven to 325. 
  

Toasting the Coconut

• First, on a 1/4 sheet pan spread out the desiccated coconut and place in the oven for 5 minutes.
  1 cup toasted desiccated flaked coconut
• Second, 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. 

Toasting Pecans

• Next turn oven temperature up to 350 and spread pecans out on to a 1/4 sheet pan.
  2/3 cup toasted pecans
• 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.

Making the Frosting

• Next, stir together yolks, melted coconut oil, monk fruit sugar, and sweetened coconut milk. 
  3 egg yolks, 1/2 cup coconut oil, *1 14 oz. Sweetened Condensed Coconut Milk, 1 tsp vanilla, 1/4 cup powdered monk fruit sweetener
• Lastly, stir constantly until thick and bubbly. 
• Remove from heat. Stir in toasted coconut, toasted pecans, and vanilla. Cool to room temperature. 
  1 cup toasted desiccated flaked coconut, 2/3 cup toasted pecans
• 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.