Ingredients: |
Ingredients: For the Filling:
1 cup finely shredded sweetened coconut, toasted and divided
15-ounces unsweetened coconut milk, room temperature, divided
5 teaspoons cornstarch
½ cup half and half, room temperature
½ cup granulated sugar, divided
4 large egg yolks, room temperature
½ teaspoon pure vanilla extract
Pinch of kosher salt
1 tablespoon salted butter, room temperature
For the Cake:
3½ cups cake flour, plus extra for dusting the pans
1½ tablespoons baking powder
2½ teaspoons baking soda
½ teaspoon kosher salt
1 cup salted butter, softened and room temperature
2½ cups granulated sugar
3 large egg yolks, room temperature
1 tablespoon pure vanilla extract
1¾ cups whole fat buttermilk, room temperature
7 large egg whites, room temperature
¼ teaspoon cream of tartar
Softened butter for greasing the pans
For the Frosting:
½ stick salted butter, room temperature
4-ounces cream cheese, room temperature
3 cups sifted confectioners' sugar
2 tablespoons heavy cream
2 tablespoons pure vanilla extract
Pinch of kosher salt
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Directions: |
Directions:1). For the filling, preheat the oven to 350 degrees. Spread the coconut into one even layer on a large baking sheet. Bake for 5 to 7 minutes, stirring a few times during the bake time so that the coconut browns evenly. Once the coconut is lightly browned, remove it from the oven and immediately place it into a small bowl to stop the cooking and set aside. In a small bowl mix 3 tablespoons of the coconut milk with the cornstarch and set aside.
2). In a medium saucepan, bring the remaining coconut milk, the half and half, ¼ cup sugar and the salt to a simmer over medium-high heat, stirring for 2 minutes or until the sugar is dissolved. Remove from the heat and set aside.
3). In the bowl of an electric mixer, fitted with the whisk attachment, lightly beat 4 egg yolks, the remaining ¼ cup sugar, ½ teaspoon vanilla and a pinch of salt. With the mixer running on medium-high speed, add about 2 tablespoons of the hot coconut-milk mixture into the egg yolks so as not to cook the eggs. Slowly add in the remaining coconut-milk mixture, beating constantly.
4). Return the egg and coconut mixture back to the saucepan and return to the stove over medium heat. Whisk in the cornstarch mixture and cook, whisking constantly until the mixture comes to a boil. Cook for 90 seconds, whisking constantly. Remove from the heat and add 1 tablespoon of butter and stir until melted. Stir in ½ cup toasted coconut. Transfer to a bowl and lay a piece of plastic wrap over the top of the cream filling gently pressing it onto the surface of the filling. Refrigerate for at least 2 hours or until set.
5). For the cake, grease three 8- to 9-inch round cake pans with softened butter. Cut out 3 pieces of parchment paper the size of the bottoms of the cake pans. Grease the parchment and pans again with softened butter and dust lightly with flour, shaking off any excess.
6). Sift together the flour, baking powder, baking soda and salt into a small bowl. In the bowl of an electric mixer fitted with the paddle attachment beat 1 cup of butter on medium-high speed for 1 to 2 minutes. Add 2½ cups sugar and beat on medium-high speed until the mixture is light and fluffy, about 2 to 3 minutes. With the mixer on medium speed, add the 3 eggs yolks one at a time, beating for 1 minute after each addition. Stir in the vanilla.
7). With the mixer on low speed, add the flour mixture in 3 batches and the buttermilk in 2 batches alternately, beginning and ending with the flour mixture and scraping down the sides and bottom of the bowl as needed. Mix only until just incorporated after each addition. Remove the batter to a large bowl.
8). Wash and dry the mixing bowl, making sure that it is super clean and dry with no trace of oil or grease. Using the whisk attachment, beat the egg whites on medium speed until frothy, about 1 to 2 minutes. Add the cream of tartar and turn the mixer up to medium-high speed and beat until stiff peaks form. Remove the bowl from the mixer and stir one third of the egg whites into the cake batter to lighten its texture. Using a spatula, gently fold in the rest until well incorporated.
9). Divide the batter among the three prepared cake pans and bake for 20 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Remove the cakes from the oven and leave the cakes in the pans for 10 minutes, then turn them out onto wire racks. Carefully remove the parchment paper and let cool completely.
10). For the frosting, in the bowl of an electric mixer fitted with the paddle attachment, beat together ½ stick of butter and 4-ounces of cream cheese on medium-high speed until smooth, about 2 to 3 minutes. With the mixer on low speed, add the confectioners' sugar, heavy cream, 2 teaspoons vanilla and the salt and mix for 1 minute, scraping down the sides of the bowl as needed. Increase the speed to high and beat until light and fluffy, and soft peaks form, about 2 minutes. Chill the frosting for about 30 to 60 minutes.
11). To assemble the cake, make sure everything has cooled completely. Place one cake layer on a plate and spread with half of the coconut cream filling. Place the second layer on top of the filling and spread with the remaining filling. Place the third layer on top and spread the frosting in a thin layer on the top and sides of the cake. Press the remaining toasted coconut on the top and sides of the cake. Refrigerate for 2 hours before serving. |
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