Creamy Coconut Cake Filling
A luscious, velvety coconut filling that transforms any plain cake into a tropical masterpiece. Ready in just 10 minutes with simple pantry staples, it works beautifully as both a filling and a frosting. Pure coconut bliss in every bite!
🛒 Ingredients
8 servings
- 1 can (14 oz / 397 g) sweetened condensed milk
- ¾ cup (200 g) heavy whipping cream
- 1 tablespoon cornstarch
- 2 cups (200 g) shredded coconut
- ½ cup (120 ml) coconut milk
- 2 dark chocolate and coconut truffles, for garnish
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Directions
- 1
Whisk together the sweetened condensed milk, heavy cream, coconut milk, and cornstarch in a medium saucepan until the cornstarch is fully dissolved.
- 2
Cook over low heat, stirring continuously with a wooden spoon, until the mixture thickens to a spreadable consistency, about 8–10 minutes.
- 3
Stir in the shredded coconut, then remove from heat and let cool slightly before assembling the cake.
- 4
Slice your cake horizontally into two even layers. Spread half of the coconut filling generously over the bottom layer, reaching all the way to the edges.
- 5
Place the top layer back on and cover the entire surface and sides of the cake with the remaining filling.
- 6
Garnish with chocolate truffles and refrigerate for at least 30 minutes before slicing to allow the filling to set.
💡 Chef's Tip
Toast the shredded coconut in a dry skillet beforehand for a deeper, nuttier flavor. For a firmer filling, increase the cornstarch to 1½ tablespoons.
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