Ingredients

Makes enough for one 9-inch cake

　　1 cup sweetened shredded coconut

　　3/4 cup sweetened condensed milk

　　4 tablespoons unsalted butter, room temperature

　　1 tablespoon creamed coconut or unsalted butter, room temperature

　　2 large egg yolks, lightly beaten

　　1 tablespoon pure coconut extract

　　

Step 1

In a food processor, coarsely grind the coconut; set aside. Combine the milk, butter, and creamed coconut in a small saucepan over medium-low heat; cook, stirring, 3 to 4 minutes. Whisk one-third of the hot milk mixture into the egg yolks. Return the mixture to the saucepan; cook, stirring constantly, until the consistency of pudding, about 5 minutes.

　　

Step 2

Remove the pan from the heat. Stir in the coconut extract and reserved coconut. Let cool completely. Refrigerate in an airtight container up to 3 days; let stand at room temperature until soft enough to spread.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.