Aunt Myrtle's Coconut Cake

1 cup milk
2 tablespoons cornstarch
Cook together until thickened, stirring constantly while cooking. Let cool, stirring occasionally while cooling. Set aside.

1 cup granulated sugar
1 cup Crisco or 1/2 cup Crisco & 1/2 cup butter
1 teaspoon vanilla
Cream together the sugar and Crisco/butter until smooth and add vanilla. Optional: add a dash of coconut extract.

Add cooled mixture to creamed sugar mixture and blend until smooth (consistency of whipped cream).

Use with a white cake box mix (or make your own white cake from scratch). Two standard layers can be cut in half and a small amount of icing put in-between each layer.

Also, adding a small layer of lemon curd or lime curd, along with the icing in-between the layers adds extra flavoring.

Cover all layers with icing and add fresh sweetened coconut flakes. If desired, toast some coconut for the top.