My taste tends to run more to pies than cakes and this is one of my all-time favorites. The recipe comes from The Modern Family Cookbook by Meta Given, copyright 1942! This pie takes a bit more work than some other versions, but to me, the result is well worth the effort!
Coconut Cream Pie
1/4 cup flour
1/2 cup sugar
1/4 teaspoon salt
1 1/2 cups scalded milk
3 eggs, separated
2 tablespoons butter
1/2 teaspoon vanilla
1/2 cup moist shredded coconut
6 tablespoons sugar
Baked 8 or 9-inch pie shell
Additional shredded coconut for garnish, if desired
Mix flour, 1/2 cup sugar and salt in top of double boiler; add scalded milk and stir well. Cook over direct heat until thick and smooth, stirring constantly.
In a separate bowl, beat egg yolks well; stir in a little of the hot milk mixture, then pour back into double boiler. Cook over boiling water 2 minutes, stirring constantly. Remove from heat and add butter and vanilla. Set aside to cool.
Beat egg whites until light; gradually beat in the 6 tablespoons sugar until stiff. Fold 1/2 cup coconut into cooled filling, then fold about 1/3 of the meringue into the filling. Pour filling into cooled pie shell and spread remaining meringue over filling, so as to touch the edges of the crust all around. If desired, sprinkle top with additional shredded coconut.
Place in a 350 degree oven and bake 10 to 12 minutes or until golden brown. Allow to cool before cutting.