Coconut-Pecan Sauce

1 ½ cups sugar
2 ½ tablespoons cornstarch
12 oz. can evaporated milk
4 tablespoons butter
1 teaspoon vanilla
1 cup chopped pecans (toasted)
½ cup flaked coconut (toasted)

Toast pecans on a cookie sheet, in 350° oven for 5 minutes. Add coconut & bake 5 to 7 minutes longer until coconut is golden brown, watching carefully.
While nuts are toasting combine sugar and cornstarch in heavy saucepan. Add milk and butter. Bring to a boil over medium heat. Boil 1 minute, stirring constantly. Remove from heat, stir in toasted pecans coconut and vanilla.
Serve warm and pour about 2 tablespoons over a square of cake.
Can be stored in the refrigerator and reheated just before serving.