• 1 c. milk
• 1/2 c. shredded coconut
• 1/3 c. sugar
• 2 Tb. corn starch
• 1 egg

Heat the milk to scalding with the coconut. Mix the sugar and corn starch, pour the hot milk into it, and stir rapidly so as to prevent lumps from forming. Cook for 15 or 20 minutes. Beat the egg slightly, add to the mixture, and cook for 5 minutes more. Cool and spread between layers of cake.

Back to Cake Recipes