Poinciana Cake Filling

• 2 cups sugar
• 1 cup boiling water
• 13 cup fresh lemon juice
• 2 tablespoons freshly grated lemon zest
• 1 tablespoon cornstarch
• 2 cups shredded coconut

1. Mix the cornstarch with a little cold water until smooth.
2. Heat first four ingredients to boiling point.
3. Add cornstarch mixture and boil until it spins a thread (234F), then beat until creamy.
4. Add coconut and spread between cake layers.

sugar, boiling water, lemon juice, freshly grated lemon zest, cornstarch, shredded coconut

Taken from www.food.com/recipe/poinciana-cake-filling-129219 (may not work)