1 1/2 c. milk
2 tbsp. cornstarch (be sure it is packed tight) Mix cornstarch and milk together until cornstarch is dissolved. Cook, stirring constantly, until thickened and bubbly over low heat. Then cook about 30 seconds more, still stirring. Let cool and then refrigerate until ICE cold. Overnight is best. PART II: 1/2 c. granulated sugar
1/2 c. white Crisco
1/4 lb. butter
1 tsp. vanilla
Optional: Coconut Cream mixture until light and fluffy. Mix sugar, Crisco, butter and vanilla. Combine with cornstarch mixture. Whip until fluffy. After icing the cake press on coconut, if desired, to taste. | 
