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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.

Source: Martha Stewart Living, May 1997
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  • elainekyu
    2 JAN, 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.
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  • 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.
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