2 c. milk (1/2 Pet milk, 1/2 water is very good)
2 c. sugar
4 tbsp. cornstarch
1 c. Crisco shortening
1 c. soft Parkay butter
1 can coconut (opt.)

Mix sugar and cornstarch in a boiler, add milk and cook until thick like pudding. Let cool and refrigerate until cold; when you are ready to ice cake, split each layer in half.

In a large mixing bowl, cream Crisco shortening and butter. Beat on high until light and fluffy. IMPORTANT: Now gradually add cold pudding, continue beating until all pudding is added and filling is fluffy. Ice each layer generously, this makes a lot of filling. The thin layers and filling makes it a very moist cake. This is a unique filling, I worked on it 2 years. It's the secret of this cake. Optional: Decorate with 1 can coconut.