1 1/2 tablespoons butter
3/4 cup packed light brown sugar
3 eggs
2 teaspoons vanilla extract
1 1/2 cups milk
1 3/4 cups coconut cream
1/2 teaspoon lemon extract
Heat butter in medium saucepan until melted. Remove pan from heat. Stir in brown sugar, eggs and vanilla. Cook, stirring constantly, until mixture is thickened. Remove from heat and pour into blender or food processor bowl, blending as much as possible.
In a large bowl, cream together coconut cream and lemon extract until smooth. Pour mixture into prepared pan, and press tablespoons into center of the cake. Chill until set (do not allow to cool excessively).
⭐ ⭐ ⭐ ⭐ ⭐