Coconut Cake Filling

Makes enough for 1 nine inch cake

• 1 cup sweetened shredded coconut
• 3/4 cup sweetened condensed milk
• 4 tbsp unsalted butter, room temp
• 1 tbsp creamed coconut
• 2 large egg yolks, lightly beaten
• 1 tbsp pure coconut extract

1. In a food processor, coarsely grind coconut, set aside.  Combine milk, butter, and creamed coconut in a small saucepan over medium low heat; cook, stirring, 3 to 4 minutes.  Whisk one third of the hot milk mixture into egg yolks.  Return mixture to saucepan; cook, stirring constantly, until it is the consistency of pudding, about 5 minutes.

2.  Remove pan from heat.  Stir in the extract and reserved coconut.  Let cool completely.  Refrigerate in an airtight container up to 3 days; let stand at room temp until soft enough to spread.