Frosting for German Chocolate Cake

1 can Eagle Brand milk, unopened.
1 cube of butter or margarine
1/2 cup dark corn syrup
2 cups angel flake coconut
1 cup pecans, chopped

Please Eagle Brand milk (unopened can) in a saucepan. Fully immerse in water, but do not cover the top of the can. Gently boil for 3 hours, replenishing water as needed. Open (carefully!), pour into a small saucepan. Add corn syrup and margarine. Boil for 1 minute. Remove from heat. Stir in nuts and coconut. Frost cooled German Chocolate cake.

"Tho ugh we have yet to have an eruption, you may feel better if you puncture a small hole in the top of the can to relieve pressure. My grandmother, Pearl Pippitt, brought this recipe with her when she came as a new bride from Nebraska to Colorado."