Coconut Cream Cake Filling

By Moxey2009

Delicious custard-style cake filling. Make a dam with icing around the edge of the cake layer and put the cold filling inside the dam.

Ingredients

• 2/3 cup sugar
• 1/2 cup AP flour
• 1/2 tsp salt
• 2 cups whole milk
• 3 egg yolks
• 2 tbl butter
• 2 tsp vanilla
• 2 tsp coconut extract

Preparation

Step 1

In top of double boiler combine flour, sugar and salt, add milk and whisk until smooth (it helps to add a little milk at a time and stir well, instead of the whole amount at once).
Cook over, not in, boiling water for 10 min. or until thick. Whisking or stirring almost constantly to avoid lumps.
After 10 mins. dip a spoon in the mixture. If it coats the back without dripping or sliding off it is ready. Also taste it, there should be no more raw flour taste. Remove from heat.

In another bowl, beat the 3 eggs slightly. While still stirring the eggs, add 1/2 the hot mixture and mix until smooth. Then pour egg mixture into rest of mixture and place on double boiler again.

Cook another 3 mins until thickened, remove from heat and stir in 2 tbls butter and the vanilla and coconut extract.

Let cool slightly and then cover with plastic wrap, making sure the plastic wrap touches the top of the pie filling, this will prevent it from forming a skin in the fridge.
Refrigerate until cold.

Note: Substitute 1 cup of unsweetened coconut milk for 1 cup of the whole milk if you don't have coconut extract. Yum!