Coconut Cream Cake with Coconut Buttercream Recipe

Coconut Layer cakes



1 C cold unsalted butter, diced

2 C sugar

4 eggs

2 tsp pure vanilla extract

3/4 tsp salt

1 Tblsp. baking powder

3 C sifted cake flour

1 1/4 C coconut milk



Preheat oven to 350. Grease 2 9" pans and line the bottoms with parchment paper, grease the paper and sides, set aside.

Place the butter and sugar in the bowl of mixer fitted with the paddle attachment, and beat on high speed, scraping down the sides of the bowl often, until light and fluffy, about 5 min. With the mixer on low speed, add the eggs, one at a time, scraping down the sides and mixing well after each addition. Add the vanilla extract and mix well, again scraping the sides of the bowl. Combine the salt and baking powder with the flour. Add about half of the dry ingredients to the batter, beat on low speed until well blended, and then add about half of the coconut milk and beat well. Add the remaining dry ingredients followed by the remaining coconut milk, beating well after each addition.

Divide the batter between the two pans and bake until the cake springs back when touched lightly in the center, 25 to 30 min. Let cool for 15, then remove from pan and let cool completely.



Coconut Syrup



1 1/2 C water

1 T granulated sugar

3/4 C sweetened flaked coconut



Bring water and sugar to boil. Stir in the coconut, remove from the heat and let sit for at least 30 min and up to 4 hrs. Strain the liquid into a clean saucepan, bring to a boil and let cook until the mixture is slightly reduced, about 5 min. Let cool.



Coconut Pastry Cream Filling



1 3/4 C coconut milk

1 vanilla bean, split in half lengthwise

4 egg yolks

1/2 C sugar

1/4 C cornstarch

2 tsp pure vanilla extract

1 1/2 C sweetened shredded and toasted coconut



spread coconut on baking sheet heated to 325 degrees. Bake 8-10 min. stirring once. Turn off the oven and let it sit in the oven until very dry and crunchy, about 15 min longer.



Place the the coconut milk in a heavy saucepan over med heat and bring just to a boil. Meanwhile, whisk together the yolks, sugar and cornstarch in a large bowl. Slowly whisk about half of the hot coconut milk into the egg mixture to temper it, or bring it up the the same temperature. Whisk in the remaining coconut milk nd add the vanilla seeds. Pour the mixture back into the saucepan and again cook over medium heat, stirring constantly with a plastic spatula, until it just comes to a boil and is very thick. If it starts to clump up, whisk briskly. Transfer the pastry cream to a large bowl, add the vanilla extract, and mix well. Set a piece of plastic wrap on the surface of the pastry cream so that it doesn't form a skin, and refrigerate until well chilled, at least 2 hrs.



Coconut Buttercream



3 sticks unsalted butter, softened

2/3 C confectioners sugar

1/2 C of the coconut pastry cream

pinch of fine sea salt



Beat the butter and sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes. Add the coconut pastry cream and salt and beat until combined and smooth.



To Assemble:

Toast your 2 C natural or sweetend flaked coconut for the outside of your cake. 325 degrees for 8-10 min, stirring once.

Using a long serrated knife, slice each cake layer horizontally into 2 layers. Reserve 1 of the flat bottom layers for the top of the cake. Place another layer on a cardboard round with cut side up and brush with some of the coconut syrup. Spread 1/3 of coconut pastry cream over layer, leaving 1/2 inch border. Repeat with with other layers. Frost the sides and top of cake with the buttercream. Pat the coconut onto the sides of the cake and sprinkle the remaining coconut on the top of the cake. Store in the refrigerator but bring out 1 hr before serving.