Delicious Coconut Filling

The first time I made this filling I put it in the fridge until I was ready for it. Next time once it cools I will put it directly on cake instead of putting it in the fridge so it will lay better and more evenly on the cake.

Delicious Coconut Filling

Ingredients

  • 1/2 cup evaporated milk
  • 2 tablespoons butter
  • 3 cups miniature marshmallows or 24 large marshmallows
  • 1 package (14 oz) shredded coconut

Instructions

  1. Heat milk and butter in saucepan over medium heat; bring to a boil. Add marshamallows; stir until smooth. Stir in cocnut. Remove from heat and allow filling to cool completely.

Yum!

Comments (9)

on

This is good, but not very sweet at all, considering it's a cake filling. I was surprised, since it has marshmallows in it. I wonder if it'd be better with condensed milk instead? I like it and I'll definitely make it again.

on

This will be my second time using this and I love it! My problem is that I would rather eat it than use it in someone elses cake!!! It is goooo-oood.

on

Bless ur heart! Just made this, as a cupcake filling for a white cupcake w/coconut flavored buttercream... just thinned it out a lil bit to get it thru the filling tip. Next time I might make a double batch cuz I keep "taste testing" lol...thanks again...this is a keeper!

on

I'm sure different flavors can be added, but I never tried it.....Adding raspberry jam does sound delicious. I might have to try it :) I also never used milk as a substitute, but will actually try it next time I use the filling and let you know how it turns out. :)

on

Sounds absolutely delicious. Do I need to refrigerate the cake once it has the filling? How long can it stay out, will it spoil. I need it for a wedding cake that will be covered with fondant.

on

I tried this and it was a little too thick so I added plain vanilla pudding to it and about a teaspoon of coconut extract. It was much easier to spread and DELICIOUS!


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