Queen Coconut Filling
- 1/2 cup butter
- 1 lb confectioners' sugar
- 2 Tbsps cocoa
- 3 Tbsps hot water
- 1/4 lb coconut, shredded
Beat butter to a cream. Gradually add confectioners' sugar, creaming in at least a pound. Beat the mixture until like whipped cream. Dissolve cocoa in hot water and beat into the mixture. Slowly stir into two equal parts of the shredded coconut. If necessary, stir in more sugar or, if too stiff, add a few small drops of water. Spread between the layers of the cake and on top, sprinkling the top layer with the remaining half of the coconut. The filling should not be put on until the cake is cold. Otherwise, the butter will melt and become absorbed in the cake.
Submitted by Aug 2, 2009
15 min 30 min 45 min
15 min 30 min 45 min