Coconut Cream Cake

Submitted by Kathy

"This six layer cake is a showstopper!! It is worth every effort."

 

• Ready In: 2hrs 25mins
• Ingredients: 23
• Serves: 10-12

ingredients

• Coconut-Custard Filling

• 3 large eggs
• 3⁄4 cup flour
• 3⁄4 cup sugar
• 4 cups half-and-half
• 4 cups sweetened flaked coconut
• 1 teaspoon pure vanilla extract
• 1⁄4 cup butter

• Cake

• vegetable oil cooking spray
• 3 cups flour
• 3⁄4 teaspoon salt
• 2 cups sugar
• 1 cup butter
• 4 eggs
• 2 teaspoons pure vanilla extract
• 14 ounces canned unsweetened coconut milk

• Buttercream Frosting

• 1 cup heavy cream
• 1 egg yolk
• 2 teaspoons pure vanilla extract
• 1 1⁄2 teaspoons cornstarch
• 1 cup butter
• 1 cup powdered sugar
• 1 pinch salt
• 4 cups toasted sweetened flaked coconut

directions

1. For coconut custard filling: Beat eggs, flour,and sugar in large bowl.
2. Place half and half, vanilla, and coconut in heavy large suacepan. Bring to simmer over medium heat, stirring occasionally.
3. Gradually whisk coconut mixture into egg mixture.
4. Return to pan and whisk over medium heat until mixture boils, about 6 minutes.
5. Remove from heat.
6. Whisk in butter.
7. Transfer to large bowl; press plastic wrap onto surface and chill until cold at least 3 hours.
8. For Cake: Preheat oven to 350°F Spray three eight inch cake pans with vegetable spray.
9. Line bottoms of pans with parchment and spray the parchment.
10. Sift flour, baking powder and salt into large bowl. Beat sugar and butter in large bowl until creamy about 5 minutes. Add eggs 1 at a time blending well after each addition.
11. Beat in vanilla.
12. Add flour mixture in 3 additions alternately with coconut milk in 2 additions.
13. Divide batter between pans, smooth tops.
14. Bake cakes until tester inserted into center comes out clean, about 25-35 minutes.
15. Cool cakes in pans on racks 5 minutes.
16. Turn cakes out onto racks; cool completely.
17. Using serrated knife, cut each cake horizontally in half. Place cake halves on baking sheets in single layer and freeze 1 hour for easy assembly.
18. For Buttercream; Whisk first 4 ingredients in heavy small saucepan.
19. Cook over medium heat until mixture just begins to boil.
20. Transfer to small bowl, cover and chill about 2 hours.
21. Using electric mixer, beat butter, sugar and salt in large bowl until fluffy, about 7 minutes.
22. Gradually beat in cold vanilla base until smooth.
23. To assemble:.
24. Place 1 cake round on plate.
25. Spread 1 c filling over. Repeat with 4 more cake layer and remaining filling.
26. Top with remaining cake layer, pressing to adhere.
27. Spread buttercream over sides and top of cake.
28. Press toasted coconut onto top and sides of cake to cover.

Reviews

[Keolani]

This cake was fabulous. It stayed moist for at least 2 days, with our crowd it wasn't around long enough to see how much longer it would have kept. We made it with just 3 layers rather than cutting each layer. Still was tall and showy. A definate show stopper. No cake mix can ever compare it a moist, dense cake from scratch and this one is beautiful and tasty to boot.

 

[Cadylynn]

Perhaps the last person who reviewed this recipe did not follow the recipe listed. This cake is not at all heavy but is rich and moist. We brought this cake to a friend's birthday party, and to a family gathering a few weeks later and recieved countless comments on how beautiful and delicious the cake was! WORTH EVERY BIT OF EFFORT!!!!

 

[Christinas Kitchen]

This recipe sounded so great....my mom made it for my brother for his birthday cake. I'm not sure if there are ingrediants that are supposed to be in this cake but were not listed. The cake was so heavy that you could barely get a knife through it.....i think that you would be better off making a plain white cake from a mix and then use the frosting and the custard filling. Definitly not worth the effort.