Total Time
20mins
Prep 5 mins
Cook 15 mins

A brightly flavored cake filling. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947

Ingredients Nutrition

Directions

  1. Mix the cornstarch with a little cold water until smooth.
  2. Heat first four ingredients to boiling point.
  3. Add cornstarch mixture and boil until it spins a thread (234°F), then beat until creamy.
  4. Add coconut and spread between cake layers.

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