This filling acts as a glue to hold the layers together and works best when chilled, so don't skip that step.
This recipe goes with Coconut-Almond Cream Cake
Southern Living NOVEMBER 2008
1. Stir together cornstarch, almond extract, and 2 Tbsp. water in a small bowl.
2. Bring whipping cream, brown sugar, and butter to a boil in a saucepan over medium heat. Remove from heat, and immediately whisk in cornstarch mixture. Stir in coconut and sour cream. Cover and chill 8 hours.
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