Coconut Filling

Ingredients

• Yi cup milk
• 4 tablespoons confectioners' sugar
• 13^2 cups shredded coconut
• 2 egg-whites

Method

1. 1

   Warm the milk, pour it over the coconut and soak until well softened, usually one-half hour.

2. 2

   Beat the egg-whites stiff and add the sugar gradually.

3. 3

   Spread a thin coating of the egg and sugar mixture on the layer, then spread a covering of the moistened coconut.

4. 4

   To what is left of the filling, add enough confectioners' sugar to thicken, stir in the remaining coconut and spread the mixture thickly over the top.

5. 5

   Sprinkle the whole cake with dry coconut.

As published

This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 64. The excerpt below is the record exactly as published.

COCONUT FILLING Yi cup milk 4 tablespoons confectioners' 13^2 cups shredded coconut sugar 2 egg-whites

Cook this with the app: pantry check, scaling, and the assistant.