Poinciana Cake Filling

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

• Ready In: 20 mins
• Yields: 3 layers of cake

Ingredients

• 2  cups sugar
• 1  cup boiling water
• 1⁄3 cup fresh lemon juice
• 2  tablespoons  freshly grated lemon zest
• 1  tablespoon cornstarch
• 2  cups  shredded coconut

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.