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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 24 |
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A brightly flavored cake filling. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947 Ingredients:
2 cups sugar |
1 cup boiling water |
1/3 cup fresh lemon juice |
2 tablespoons freshly grated lemon zest |
1 tablespoon cornstarch |
2 cups shredded coconut |
Directions:
1. Mix the cornstarch with a little cold water until smooth.
2. Heat first four ingredients to boiling point.
3. Add cornstarch mixture and boil until it spins a thread (234°F), then beat until creamy.
4. Add coconut and spread between cake layers.
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