Coconut cake filling
Instructions:
- In a food processor, coarsely grind the coconut; set aside. Combine the milk, butter, and creamed coconut in a small saucepan over medium-low heat; cook, stirring, 3 to 4 minutes. Whisk one-third of the hot milk mixture into the egg yolks. Return the mixture to the saucepan; cook, stirring constantly, until the consistency of pudding, about 5 minutes.
- Remove the pan from the heat. Stir in the coconut extractandreservedcoconut.Let cool completely.Refrigerate in an airtight container upto3days; let stand at room temperature until soft enough to spread.
- MAKES ENOUGH FOR ONE 9 – INCH CAKE