Lemon-coconut filling
Yield: 8 Servings
Ingredients:
- 3/4 c Sugar
- 2 tb Cornstarch
- 1 c Water boiling
- 1/4 c Lemon juice
- 1/2 c Coconut grated
- 1 tb Butter
Instructions:
Mix together sugar and cornstarch in a saucepan. Add boiling water and lemon juice; stir in coconut. Bring to a full boil over high heat stirring frequently. Reduce heat slightly and let boil stirring constantly for 1 minute. Remove from heat and stir in butter. Cool to room temperature. Stir; spread between cakes layers.
