COCONUT CAKE FILLING

Coconut Cake Filling image

Provided by Martha Stewart

Yield Makes enough for 1 nine-inch cake

Number Of Ingredients 6

1 cup sweetened shredded coconut
3/4 cup sweetened condensed milk
4 tablespoons unsalted butter, room temperature
1 tablespoon creamed coconut or unsalted butter, room temperature
2 large egg yolks, lightly beaten
1 tablespoon pure coconut extract

Steps:

In a food processor, coarsely grind coconut; set aside. Combine 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 egg yolks. Return mixture to saucepan; cook, stirring constantly, until it is the consistency of pudding, about 5 minutes.
Remove pan from heat. Stir in the extract and reserved coconut. Let cool completely. Refrigerate in an airtight container up to 3 days; let stand at room temperature until soft enough to spread.

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