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This delicious coconut cake filling is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina.

Source: The Martha Stewart Show, Episode 2112
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Ingredients

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97
  • Jeny Staiman
    31 MAR, 2013
    When I follow instructions as written, my slurry immediately turns into gelatinous lumps when I add to cream mixture. May I suggest some alternative instructions... (a) Stir the cornstarch into the sugar, then boil cream, butter, and sugar/cornstarch together. OR, (b) Sift the cornstarch gradually over the hot cream/butter/sugar. Pour hot mixture through a fine sieve before adding coconut. Either (a) or (b) should result in a smooth base.
    Reply
  • Cakesthatrock Kourtnie Cakes
    30 MAR, 2013
    I have read some negative reviews on the filling. Chill a metal bowl and whisk for 15 to 20 minutes. Beat the filling on medium for 8 to 10 minutes until light in color and texture. Beating on high would take less amount of time. If you are only beating for 4 to 5 minutes and the filling is in clumps or looks separated you did not beat the filling long enough. Be careful not to overbeat, you will know if this happens if the filling separates for a second time. This is why I beat on medium speed.
    Reply
  • Susan Cromwell
    27 JAN, 2013
    I made this cake for my step daughter 2 years ago tomorrow and will be making it again tonight for her. It turned out absolutely delicious however I am cutting the recipe in half this year. It makes a LOT of cake! It weighed like 20 lbs and was a pain to spin while covering the sides with toasted coconut but OMG so worth it! This year I am sending it back to college with her. I'm sure it won't go to waste! A definite recipe to keep for the coconut lovers in the family!
    Reply
  • EliLM
    9 JUL, 2012
    The filling alone is delicious+ the cake it is heaven. Success :)
    Reply
  • lauralee422
    1 SEP, 2011
    Has any one refridgerated this filling more than overnight? My cake is not needed till Sunday now (today is Thur) but I want to get it done. I was going to make/torte/crumb coat the cake tomorrow and freeze it. Anyone do that at all? The filling is cooling now, and it smells amazing!
    Reply
  • kg1too
    22 FEB, 2011
    It's a Southern Cake... it's supposed to be sweet ya'll :)
    Reply
  • ewaali
    6 OCT, 2009
    isn't there any possibility to replace butter with something less heavy? Any ideas?
    Reply
  • LisaGThomas
    31 JAN, 2009
    Hi Y'all...I was just saving this Recipe and then decided to read the Reviews for any tips or problems anyone might have had...(so I would know them ahead of time, not to make them). I saw that a few people thought the "Filling" was missing...Martha has the Cake Recipe separately from the Frosting and the Filling...ALL ARE SEPARATE...(I am NOT used to that either). BUT...They ARE all there. Look up the cake again (Coconut Cake; Robert Carters Recipe), and you will see it listed about the 4th or 5th one dow
    Reply
  • loveat1stbite
    12 AUG, 2008
    I need a recipe for a creamy coconut filling that does NOT have to be refrigerated. I will be covering the cake in fondant and therefore the cake will need to sit out for a while. Please help!!!!!
    Reply
  • Hamppon
    7 AUG, 2008
    I noticed after whipping my filling in the mixture that it started to "break." Does this make sense? Could it be due to over-whipping? I only did so for about four minutes. It tastes great but the fluffiness is totally gone now.
    Reply

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