Lemon-Coconut Filling

cakes and pies
8 servings

 

3/4 c sugar
2 tb cornstarch
1 c water,boiling
1/4 c lemon juice
1/2 c coconut grated
1 tb 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.

1