Creamy Coconut Cake Filling
A silky, tropical coconut cream that transforms any layered cake into an irresistible dessert. Made with pantry staples in under 20 minutes, it strikes the perfect balance between sweetness and richness. Once you try it, it becomes your go-to filling for birthdays and celebrations.
🛒 Ingredients
1 servings
- 1 can (14 oz / 395 g) sweetened condensed milk
- 1¾ cups whole milk (same volume as the can)
- 1 cup (85 g) desiccated or shredded coconut
- 1 tablespoon cornstarch
- ¾ cup (180 ml) heavy whipping cream
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Directions
- 1
Pour the condensed milk and whole milk into a cold saucepan. Whisk together until fully combined.
- 2
In a small bowl, dissolve the cornstarch in 2 tablespoons of the cold milk mixture, stirring until completely smooth. Stir this slurry back into the saucepan.
- 3
Add the shredded coconut and fold in gently.
- 4
Cook over medium-low heat, stirring continuously with a spatula, until the mixture thickens enough to coat the back of a spoon (8–10 minutes).
- 5
Remove from heat and stir in the heavy cream to lighten the texture and balance the sweetness.
- 6
Press plastic wrap directly onto the surface and let cool completely before using as a cake filling.
💡 Chef's Tip
Toast the coconut in a dry skillet over medium heat for 2–3 minutes before adding for a deeper, nuttier flavor. The filling keeps refrigerated for up to 3 days.
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