Aunt Maud's Cake Filling

Best when the cake and filling are prepared a day or two ahead and frost the day it is served.


  • 2 egg whites
  • about ½ c. sugar
  • ⅓ – ½ C. flour sifted 3 times
  • 2½ c. milk
  • 2-3 cups coconut


  1. Put 2 egg whites in a mixing bowl.
  2. Beat until not quite stiff.
  3. Gradually add about ½ c. sugar. 
  4. Add 1/3 – ½ C. flour sifted 3 times.
  5. Scald 2½ c. milk on top of a double boiler.
  6. Remove top portion and set aside.
  7. Pour small amount of egg white mixture into the milk in the top double boiler.
  8. Stir all very well.
  9. Add remaining milk very slowly, stirring egg white mixture over low heat.
  10. Return to bottom of the double boiler.
  11. Add 2-3 cups coconut (I like to buy unsweetened coconut found in the cooler section of a more health conscious store).