Lemon-coconut Fillingcakes 3/4 cup sugar 2 tablespoon cornstarch 1 cup water,boiling 1/4 cup lemon juice 1/2 cup coconut grated 1 tablespoon butter 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. |
