1pkg Pic Sweet frozen yellow or white corn
1.5 cups water
4 ounces cream cheese
1/4 cup heavy cream
2 tablespoons butter
Salt & pepper to taste
In a large saucepan mix corn and water. Cook on medium heat until tender and water has cooked out. Add butter, cream cheese, heavy cream, salt, and pepper.

Mix together and cover with lid reduce heat to low for 10 to 15 minutes, stirring frequently.

Carolina’s Finest Hint: For variety, add a small can of mild Rotel diced tomatoes

Coconut Cake

Ingredients for Layers:

1 cup butter or substitute
2 cups plain flour
1 whole egg & 4 egg yolks
1-1/2cups sugar
1cup sweet milk
1 heaping teaspoon baking powder

Cream butter and sugar. Add eggs one at a time. Mix the baking powder and flour then add it to the butter, sugar, and eggs mixture. Add milk and flavor with 1 teaspoon of lemon extract.

Bake at 350. (This makes 3 layers.)

Ingredients for Layers

2 heaping tablespoons of coconut
1 cup of milk
1 cup of sugar

Mix all ingredients in a sauce pan and let it come to a boil. Then put between layers. Spread mixture between each layer. (Prick layers with a spoon while spreading the filling so the juice will go through the cake if you want a moist cake.)

Ingredients for Frosting

4 egg whites
12 heaping tablespoons sugar

Add all ingredients in the top of a double boiler with water on high heat. Start beating the mixture immediately with an electric mixer, until slick peaks form.

Carolina’s Finest Tip: Spread the filling on the layers, then spread frosting, and sprinkle the remaining coconut over the cake after the outside is frosted.