Creamy Coconut Cake Filling

Directions

1. 1

   In a small bowl, whisk the cornstarch with a few tablespoons of cold milk until fully dissolved, then lightly beat in the egg. Set aside.

2. 2

   In a heavy-bottomed saucepan, combine the remaining milk, condensed milk, sugar, and shredded coconut. Stir well to mix.

3. 3

   Add the cornstarch-egg mixture and the butter to the pan and stir to incorporate everything evenly.

4. 4

   Cook over medium-high heat, stirring constantly with a spatula, until the cream thickens enough to coat the back of a spoon.

5. 5

   Remove from heat and pour into a bowl. Press plastic wrap directly onto the surface to prevent a skin from forming. Cool completely before filling your cake.