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Coconut Cream Filling

This filling may be made up to one day ahead and kept, tightly covered, in the refrigerator. Use this to fill our Coconut Layer Cake.

Martha Stewart Living, May 1997

Place egg yolks in a large bowl; whisk to combine; set bowl aside.
Combine sugar, cornstarch, and salt in a saucepan. Gradually whisk in milk. Cook, stirring, over medium heat until mixture thickens and comes to a boil, 10 to 12 minutes. Remove from heat.
Whisk 1/2 cup hot milk mixture into the reserved egg yolks to temper. Slowly pour warm yolks into the saucepan, stirring constantly. Cook slowly, stirring, over medium-low heat, until mixture begins to bubble, 5 to 6 minutes. Remove from heat. Stir in coconut and vanilla.
Transfer filling to a medium mixing bowl. Lightly butter a piece of plastic wrap, and lay it directly on top of filling to prevent a skin from forming. Chill until firm, at least 1 hour.

poetees

28 Jan, 2013
This recipe yields the most delicious coconut cream filling EVER. It has such a yummy taste--hard to describe because it's very basic, homey, and "old-fashioned" if that makes any sense...just very rich and comforting, and absolutely perfect with the cake for Coconut Layer Cake. However, this would also be perfect as a pie filling, or on it's own with toasted almonds on top.