1 cup confectioners’ sugar
¼ teaspoon salt
1 teaspoon grated lemon rind
¼ cup lemon juice
1 egg, slightly beaten
1 cup Baker’s Coconut, Premium Shred
Combine sugar, salt, lemon rind and juice, and egg in top of double
boiler. Place over boiling water and cook 5 minutes, or until mixture is
thick, stirring constantly. Remove from boiling water; add coconut, and
cool. Makes enough filling to spread between two 9-inch layers, or to
fill centers of about 9 cup cakes.
To fill cup cakes, remove cone-shaped piece from center of each cake;
add filling and replace tops. Cover with whipped cream.