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.

  • Yield: Makes 4 cups

Source: Martha Stewart Living, May 1997

Ingredients

  • 6 large egg yolks
  • 3/4 cup sugar
  • 6 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 3 cups milk
  • 4 ounces (1 1/2 cups) sweetened angel-flake coconut
  • 1 1/2 teaspoons pure vanilla extract
  • Unsalted butter, for wrap

Directions

  1. Place egg yolks in a large bowl; whisk to combine; set bowl aside.

  2. 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.

  3. 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.

  4. 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.

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