This Coconut Cream Cake tastes divine! This popular dessert has moist cake layers filled with handmade coconut pastry cream and whipped coconut cream cheese icing.
– 1 ½ sticks (170g) unsalted butter – 2 cups (400g) sugar – 4 large eggs, room temperature – 3 cups (342g) cake flour – 2 teaspoons (8g) baking powder – ½ teaspoon (3g) baking soda – ½ teaspoon (3g) salt – 1 ¼ cups (296g) buttermilk – ¼ cup (54g) vegetable oil – 1 ½ teaspoon (6g) coconut extract – 1 teaspoon (4g) vanilla extract – 4 egg yolks the whites are not used in the recipe – ½ cup (100g) sugar – ¼ cup (30g) cornstarch – ½ teaspoon (3g) salt – 1 cup (242g) whole milk – 1 cup (232g )coconut milk – 1 cup (85g) sweetened flaked coconut – 1 teaspoon (4g) vanilla extract – ½ teaspoon (2g) coconut extract – 8 oz cream cheese, softened – 1 cup (115g) conefctioners sugar – 1 teaspoon (4g) vanilla extract – ½ teaspoon (2g) coconut extract – 1 ½ cups (348g) heavy whipping cream – 14 oz (396g) bag of Sweetened Coconut
Ingredients
Grease and flour three 8x2 inch round pans and preheat oven at 350 degrees.Stir flour, baking powder, baking soda, and salt for 30 seconds in a medium bowl. Set asideAdd buttermilk, oil, vanilla, and coconut extract to another bowl. Set aside.
Mix butter in mixer bowl at medium speed until creamy. Add sugar slowly and mix on medium speed for 3–5 minutes until lightened and fluffy. After adding each egg, mix until the yolk is no longer yellow.
With the mixer on low speed, alternately add flour and buttermilk, starting and finishing with flour (3 dry ingredients and 2 liquid). After the last addition, mix slightly faster until incorporated.Avoid overmixing cake batter over medium speed.
A toothpick inserted in the center should come out clean or with few crumbs after 25–30 minutes at 350 degrees. Leave after 10 min.Mix egg yolks in a medium bowl and store. Stir sugar, cornstarch, and salt in a saucepan. Whisk it up.Add milk and coconut milk slowly.
To dissolve sugar, whisk frequently over medium heat.Simmer the mixture. Remove pot from heat. Put ¼ to ½ cup of hot mixture in the egg yolk bowl and whisk to temper. Temperaturing the eggs prevents scrambled egg pieces when returning them to the skillet.
Pour this back into the saucepan and heat for 3–4 minutes, whisking frequently until thickened. Remove from heat and add vanilla and coconut extract when thickened. The filling thickens significantly when cooled.
Pour pastry cream into a heatproof basin or small flat casserole dish to cool faster. Cover the filling immediately with plastic wrap and press it against it to prevent skin formation. Be sure to chill before using. Refrigerate it for 3 days or longer if not needed immediately.
Before whipping cream, freeze mixing dish and beaters for 15 minutes (30 if refrigerated). Mix or whisk with a stand or hand mixer. Make firm peaks using cream. Avoid leaving the mixer—it may happen rapidly.
Mix cream cheese, powdered sugar, coconut extract, and vanilla in another bowl. Smoothly beat. Mix with whipped cream. Cover and chill. If frosting is too soft to pipe, refrigerate the piping bag.
Repeat with cake layers 2 and 3. Use a disposable piping bag with the tip snipped off to fill cake layer gaps with whipped coconut cream cheese frosting.Frost with whipped cream cheese.
Sprinkle flaked coconut on cake sides.Rosettes were added to the upper border with a large star 1M tip. The cake needs refrigeration. Remove from fridge two hours before serving for best texture and flavor!
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