Coconut Cake with Coconut Pastry Cream Filling and Vanilla Buttercream
Serves 2
35 mins prep
45 mins cook
80 mins total
This Coconut Cake is moist, fluffy, perfectly sweet, seriously delicious, and extra coconut-y! There is no better cake to bake for any and all occasions. It's truly the perfect treat!
0 servings
Cake Heat oven to 325 degrees F. Spray 3 8-inch round cake pans with baking spray. Set aside. In a large bowl, combine flour, sugar, baking powder, salt, and coconut. Set aside. In a medium bowl, whisk together cream of coconut, milk, vegetable oil, egg yolks, and vanilla. Set aside. In a small bowl, beat egg whites with an electric mixer to medium peaks. Set aside. Pour wet ingredients into dry ingredients and mix thoroughly. Fold in egg whites. Divide evenly into prepared pans. Bake for 25 minutes, or until cake tests done. Pastry Cream In a medium bowl, combine egg yolks, corn starch, and sugar. Stir together gently with a wooden spoon. Do NOT beat. Continue stirring until mixture smooths out. Set aside. Heat milk until it just starts to bubble around the edges. Slowly pour milk into egg yolk mixture, stirring constantly. Return mixture to pot and cook over medium low heat until it starts to thicken, about 2 minutes. Remove from heat and whisk in butter. Strain through a fine mesh sieve into a clean bowl. Stir in coconut and vanilla. Cover with a piece of plastic wrap touching the top of the custard. Refrigerate until needed. Frosting Beat butter until light and fluffy. Gradually beat in powdered sugar. Stir in vanilla and heavy cream. Putting It Together Level cake layers. Place one layer on cake plate. Pipe a ring of frosting around the outside of the cake layer. Spoon half of custard into the center and spread evenly on top within the ring of frosting. Add another cake layer and repeat topping. Add last cake layer and spread with remaining frosting. Sprinkle coconut on top and press around sides of cake.
