Coconut Cream Cake

Total Time: 2 hrs 25 mins Preparation Time: 2 hrs Cook Time: 25 mins

Ingredients

• Servings: 10
• 3 large eggs
• 3/4 cup flour
• 3/4 cup sugar
• 4 cups half-and-half
• 4 cups sweetened flaked coconut
• 1 teaspoon pure vanilla extract
• 1/4 cup butter
• vegetable oil cooking spray
• 3 cups flour
• 3/4 teaspoon salt
• 2 cups sugar
• 1 cup butter
• 4 eggs
• 2 teaspoons pure vanilla extract
• 14 ounces canned unsweetened coconut milk
• 1 cup heavy cream
• 1 egg yolk
• 2 teaspoons pure vanilla extract
• 1 1/2 teaspoons cornstarch
• 1 cup butter
• 1 cup powdered sugar
• 1 pinch salt
• 4 cups toasted sweetened flaked coconut

Recipe

• 1 for coconut custard filling: beat eggs, flour,and sugar in large bowl.
• 2 place half and half, vanilla, and coconut in heavy large suacepan. bring to simmer over medium heat, stirring occasionally.
• 3 gradually whisk coconut mixture into egg mixture.
• 4 return to pan and whisk over medium heat until mixture boils, about 6 minutes.
• 5 remove from heat.
• 6 whisk in butter.
• 7 transfer to large bowl; press plastic wrap onto surface and chill until cold at least 3 hours.
• 8 for cake: preheat oven to 350°f spray three eight inch cake pans with vegetable spray.
• 9 line bottoms of pans with parchment and spray the parchment.
• 10 sift flour, baking powder and salt into large bowl. beat sugar and butter in large bowl until creamy about 5 minutes. add eggs 1 at a time blending well after each addition.
• 11 beat in vanilla.
• 12 add flour mixture in 3 additions alternately with coconut milk in 2 additions.
• 13 divide batter between pans, smooth tops.
• 14 bake cakes until tester inserted into center comes out clean, about 25-35 minutes.
• 15 cool cakes in pans on racks 5 minutes.
• 16 turn cakes out onto racks; cool completely.
• 17 using serrated knife, cut each cake horizontally in half. place cake halves on baking sheets in single layer and freeze 1 hour for easy assembly.
• 18 for buttercream; whisk first 4 ingredients in heavy small saucepan.
• 19 cook over medium heat until mixture just begins to boil.
• 20 transfer to small bowl, cover and chill about 2 hours.
• 21 using electric mixer, beat butter, sugar and salt in large bowl until fluffy, about 7 minutes.
• 22 gradually beat in cold vanilla base until smooth.
• 23 to assemble:.
• 24 place 1 cake round on plate.
• 25 spread 1 c filling over. repeat with 4 more cake layer and remaining filling.
• 26 top with remaining cake layer, pressing to adhere.
• 27 spread buttercream over sides and top of cake.
• 28 press toasted coconut onto top and sides of cake to cover.