Coconut Cream Cake


  • 1-1/4 cup sugar
  • 2 egg yolks
  • pinch of salt
  • 1/3 cup evaporated milk
  • 3 teaspoons cornstarch
  • 1-2/3 cups milk
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 2/3 cup coconut
  1. Combine 1 cup sugar, yolks, salt and evaporated milk, beat until light and creamy. Add cornstarch and mix well, add milk and mix again. Cook over low heat until thick.
  2. Remove from heat, add butter vanilla & coconut, blend. Pour into 9 inch pie shell.
  3. Meringue: Beat egg whites until stiff but not dry, gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Spoon on top of pie, sprinkle a small amount of coconut on top, briefly put in oven preheated to broil to slightly brown top, then chill


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