Cocoanut Lemon Filling

• 1 cup sugar
• ¼ cup cornstarch
• 1 cup

Mix lemon juice and rind with sugar and the egg slightly beaten. Stir the cornstarch with a little cold water until smooth; combine the two mixtures and cook in double boiler until it coats the spoon, stirring constantly. Spread over cake, sprinkle thickly with shredded or fresh cocoanut, grated.