Coconut Cream Filling

By MeanJean

This filling may be made up to one day ahead and kept, tightly covered, in the refrigerator. Use this to fill Coconut Layer Cake.

Ingredients

• 6 large egg yolks
• 3/4 cup sugar
• 6 tablespoons cornstarch
• 1/8 teaspoon salt
• 3 cups milk
• 4 ounces (1 1/2 cups) sweetened angel-flake coconut
• 1 1/2 teaspoons pure vanilla extract
• Unsalted butter, for wrap

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

Place egg yolks in a large bowl; whisk to combine; set bowl aside.

Combine sugar, cornstarch, and salt in a saucepan. Gradually whisk in milk. Cook, stirring, over medium heat until mixture thickens and comes to a boil, 10 to 12 minutes. Remove from heat.

Whisk 1/2 cup hot milk mixture into the reserved egg yolks to temper. Slowly pour warm yolks into the saucepan, stirring constantly. Cook slowly, stirring, over medium-low heat, until mixture begins to bubble, 5 to 6 minutes. Remove from heat. Stir in coconut and vanilla.

Transfer filling to a medium mixing bowl. Lightly butter a piece of plastic wrap, and lay it directly on top of filling to prevent a skin from forming. Chill until firm, at least 1 hour.