Coconut Cream Filling

95 Ratings
  • 5 18
  • 4 26
  • 3 29
  • 2 16
  • 1 6

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

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Recipe Summary

Yield:
Makes 4 cups
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Ingredients

Directions

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

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  • 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.

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Reviews (2)

95 Ratings
  • 5 18
  • 4 26
  • 3 29
  • 2 16
  • 1 6
Martha Stewart Member
01/02/2014
This is a very delicious cream filling. I used low-fat milk because that's all I have at home, but it would probably taste even better with regular milk. I have an electric stove and it burned some of the milk in the bottom, leaving little crumbs in the filling. Not a big deal as the coconut flakes added texture and masked over the crumbs anyway. But next time I might start off with low heat and gradually work it up to medium to avoid the burning.
Martha Stewart Member
01/28/2013
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.
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