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Coconut Cake Filling

Use this recipe to make our Coconut Pecan Cake.

  • Yield: Makes enough for 1 nine-inch cake

Source: Martha Stewart Living, February 2003


  • 1 cup sweetened shredded coconut
  • 3/4 cup sweetened condensed milk
  • 4 tablespoons unsalted butter, room temperature
  • 1 tablespoon creamed coconut or unsalted butter, room temperature
  • 2 large egg yolks, lightly beaten
  • 1 tablespoon pure coconut extract


  1. In a food processor, coarsely grind coconut; set aside. Combine milk, butter, and creamed coconut in a small saucepan over medium-low heat; cook, stirring, 3 to 4 minutes. Whisk one-third of the hot milk mixture into egg yolks. Return mixture to saucepan; cook, stirring constantly, until it is the consistency of pudding, about 5 minutes.

  2. Remove pan from heat. Stir in the extract and reserved coconut. Let cool completely. Refrigerate in an airtight container up to 3 days; let stand at room temperature until soft enough to spread.

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