Coconut Cake Filling - cooking recipe

Ingredients

1 lb. shredded coconut
2 c. milk
2 egg whites, stiffly beaten
1 1/2 c. sugar
1 tsp. vanilla

Preparation

Bring sugar and milk to a boil, stirring constantly.
Boil 15 minutes.
Remove from heat.
Fold in coconut, beaten egg whites and vanilla.
Dip with a cup and spread on cooled layers of yellow cake.
This is best when allowed to sit for 2 to 3 days in refrigerator.