This is one of my most requested fillings. It is a soft filling, yet sturdy enough for fondant or wedding cakes; I usually pair it with a coconut cake.
Chocolate Macaroon Cake Filling
2 egg yolks, lightly beaten
2/3 cup evaporated milk
1/3 cup sugar
1 cup semi-sweet chocolate chips
2 cups fresh coconut flakes
Blend yolks, evaporated milk, and sugar in medium saucepan. Bring to a boil over medium heat, stirring constantly. Gently boil for 2 minutes. Remove from heat. Blend in chocolate chips, until melted, and then stir in coconut. Let cool.