Date Cream Cake Filling - cooking recipe

Ingredients

3/4 cup skim milk
1/4 cup Baileys Irish Cream
1/2 cup dates, chopped
1 tablespoon flour
1/4 cup sugar
1 large egg, beaten
1/4 cup pecans, toasted and chopped
1/4 cup sweetened coconut, shredded, toasted

Preparation

Combine the milk and the irish cream and chopped dates in top of a double boiler and cook until it's hot and has a smoother texture.
Meanwhile, combine the flour, sugar and egg, blending until smooth. Set aside. Toast your pecans in a dry pan and then chop. Toast your and coconut in the same dry pan and add to the pecans. Set aside.
Re-stir your egg mixture and add to the hot milk mixture. Cook, stirring, until thick. Cool.
Stir in the pecans and coconut. Spread between the layers of your cake.