This coconut filling can be used for cupcakes or cakes. Either way it’s a nice addition.
Makes enough for 24 cupcakes
5 cups heavy cream
3 cups sugar
1 pound (4 sticks) unsalted butter
¼ cup cornstarch
1 teaspoon pure vanilla extract
9 cups shredded sweetened coconut
1. Place cream, sugar, and butter in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally until sugar is dissolved.
2. Meanwhile, in a small bowl, mix together cornstarch, vanilla, and 1 tablespoon water. Add to cream mixture, bring to a boil, and simmer until thickened, about 1 minute.
3. Place coconut in the bowl of a food processor, Pulse until coconut is finely chopped. Remove cream mixture from heat and stir in coconut until well combined. Transfer to a large baking dish, let cool.
4. Cover filling with plastic wrap and chill overnight. Just before using, mix until blended again.