1 c. milk
1/2 c. shredded coconut
1/3 c. sugar
2 Tb. corn starch
1 egg
Heat the milk to scalding with the coconut. Mix the sugar and corn
starch, pour the hot milk into it, and stir rapidly so as to prevent
lumps from forming. Cook for 15 or 20 minutes. Beat the egg slightly,
add to the mixture, and cook for 5 minutes more. Cool and spread between
layers of cake.