1½ cups milk (or coconut milk)
2 level tablespoons cornstarch
2 eggs
Pinch of salt
Add beaten egg yolks and cornstarch to milk, place over slow fire and stir until thick. Remove from fire and add about two-thirds of the coconut. Pour into a baked crust and cover with stiffly beaten egg whites to which two or three tablespoons of powdered or granulated sugar have been added. Sprinkle coconut on top and brown quickly in oven.
Coconut Cake
⅓ cup butter
2 eggs
1¾ cups flour after it is sifted
¼ teaspoon of salt