Reference > Farmer's Cookbook > CAKE FILLINGS AND FROSTINGS > Lemon Cocoanut Cream
  Cocoanut Filling Fig Filling  

Lemon Cocoanut Cream

Juice and grated rind 1 lemon
Yolks 2 eggs
1 cup powdered sugar
1 cup shredded cocoanut

Mix lemon juice and rind with sugar and yolks of eggs slightly beaten; cook ten minutes in double boiler, stirring constantly; then add cocoanut. Cool, and use as a filling for Corn-starch Cake, or any cake made from the whites of eggs.

  Cocoanut Filling Fig Filling  
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