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Coconut-Almond Filling

Coconut-Almond Filling

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

  • Yield: Makes 3 cups
  • Cook time: 5 Minutes
  • Prep time: 10 Minutes
  • Chill: 8 Hours
  • Total: 8 Hours, 15 Minutes


  • 2 tablespoons cornstarch
  • 1 teaspoon almond extract
  • 1 1/4 cups whipping cream
  • 1/2 cup firmly packed light brown sugar
  • 1/2 cup unsalted butter
  • 2 1/4 cups loosely packed sweetened flaked coconut
  • 1/4 cup sour cream


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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Coconut-Almond Filling Recipe