1. In medium sauce pan, combine butter, sugar, cocoa powder, and evaporated milk. Bring to a boil. Whisk until fully combined.
  2. In medium bowl, whisk the three egg yolks.
  3. To temper the eggs, pour 1/4 cup hot chocolate mixture into the eggs, whisking constantly.
  4. Slowly pour the remaining hot mixture into the tempered egg mixture, whisking constantly.
  5. Pour hot mixture back into sauce pan, on medium heat, and stir constantly for 5 minutes, until thick-like pudding.
  6. Remove from heat. Add coconut and vanilla. Let cool before adding to cake.
1/2 stick Butter:
1/2 cup Sugar:
1/2 can Evaporated Milk:
3 Egg Yolks:
1 tsp. Vanilla:
11 oz. coconut:
1/4 cup Cocoa Powder: