Coconut Cream Cake by Mau Lyn - Musely
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Coconut Cream Cake

posted in Food & Drink
03/16/2015
  • INGREDIENTS:


    FILLING
    1/2 cup sugar
    1/4 cup cornstarch
    1/8 teaspoon table salt
    4 large egg yolks
    1 cup half-and-half
    1 cup coconut milk
    1 cup sweetened flaked coconut
    3 tablespoons butter
    1 teaspoon vanilla extract
    1/4 teaspoon coconut extract

  • CAKE LAYERS
    1 cup butter, softened
    2 cups sugar
    4 large eggs
    3 cups cake flour
    1 tablespoon baking powder
    1/2 teaspoon table salt
    1/2 cup milk
    1/2 cup coconut milk
    1 teaspoon vanilla extract
    1/2 teaspoon coconut extract
    Shortening

    ICING
    3 cups heavy cream
    1 teaspoon vanilla extract
    1/2 teaspoon coconut extract
    1/3 cup sugar

  • Prepare Filling: Whisk together first 3 ingredients in a heavy saucepan. Whisk egg yolks and next 2 ingredients in a glass bowl. Gradually whisk egg mixture into sugar mixture. Cook over medium heat, whisking constantly, 6 to 7 minutes or until mixture just starts to bubble. Cook, whisking constantly, 1 more minute; remove from heat.

  • Whisk flaked coconut and next 3 ingredients into sugar-egg mixture; transfer to a medium bowl. Place plastic wrap directly on warm filling to prevent film from forming. Let stand 30 minutes; chill 4 to 24 hours.

    Meanwhile, prepare Cake Layers: Preheat oven to 350°. Beat 1 cup butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 2 cups sugar, beating until light and fluffy. Add 4 eggs, 1 at a time, beating just until blended after each addition.

  • Stir together cake flour and next 2 ingredients in a bowl. Stir together milk and 1/2 cup coconut milk in a measuring cup. Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 1 tsp. vanilla and 1/2 tsp. coconut extract. Spoon batter into 2 greased (with shortening) and floured 9-inch cake pans.

  • Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour).

    Beat 1 cup heavy cream at high speed with an electric mixer until stiff peaks form. Gently fold whipped cream into chilled Filling.

  • Prepare Icing:

    Beat cream, vanilla, and coconut extract at medium-high speed with an electric mixer 1 to 2 minutes or until foamy. Gradually add sugar, beating 2 minutes or until stiff peaks form. (Do not overbeat.)

  • Assemble cake: Split each layer in half horizontally with a serrated knife to make 4 layers. Place 1 layer, cut side up, on a serving platter; spread with 1 1/3 cups Filling. Repeat with remaining Cake Layers and Filling, ending with a Cake Layer, cut side down. Spread top and sides of cake with Fluffy Coconut Frosting.

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