Date Cream Cake Filling
Ready In: 50 mins
Serves: 12
Ingredients
- 3⁄4 cup skim milk
- 1⁄4 cup Baileys Irish Cream
- 1⁄2 cup dates, chopped
- 1 tablespoon flour
- 1⁄4 cup sugar
- 1 large egg, beaten
- 1⁄4 cup pecans, toasted and chopped
- 1⁄4 cup sweetened coconut, shredded, toasted
Directions
- Combine the milk and the irish cream and chopped dates in top of a double boiler and cook until it's hot and has a smoother texture.
- Meanwhile, combine the flour, sugar and egg, blending until smooth. Set aside. Toast your pecans in a dry pan and then chop. Toast your and coconut in the same dry pan and add to the pecans. Set aside.
- Re-stir your egg mixture and add to the hot milk mixture. Cook, stirring, until thick. Cool.
- Stir in the pecans and coconut. Spread between the layers of your cake.
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