Now, you know this island girl loves coconut. So when I thought about making a Giant Coconut Donut Cake, I just knew it needed a rich creamy filling. Donut let me discourage you from incorporating this filling into other recipes - this Coconut Cream Filling is a great baking go-to. So think outside the donut box. ;)
Note: To give this recipe plenty of time to chill, I would recommend making it the day before filling your bakes.
Whipping Up Your Coconut Cream Filling!
Ingredients & Tools You Will Need:
4 Egg Yolks
¼ cup Sugar
2 tablespoons Cornstarch
½ teaspoon Vanilla
1 ½ cups Coconut Milk
Whisk the egg whites and sugar together in a bowl until they thicken slightly and become a pale yellow colour. Add the cornstarch and vanilla and whisk until combined.
Place the coconut milk in a pot over medium high heat to boil. Once it reaches boil, slowly pour the milk into your egg yolk mixture whisking quickly and continuously. Do not pour all the coconut milk into your egg yolks at once or you will end up with scrambled eggs.
*To keep my bowl steady I like to place a damp cloth underneath tucked around the bottom edges. This stops it from moving around on the counter while so you can concentrate on pouring and whisking steadily.
Now pour the entire mixture back into the pot. Cook over medium heat, string with a wooden spoon. Once the mixture comes to a boil, let it boil for 3-4 minutes and continue stirring.
Pour your coconut filling through sieve and into a clean bowl. Let it cool and place a layer of plastic wrap directly on the surface of the filling. Chill the filling in the fridge until it is nice and cold. I always make this filling one day ahead.