Coconut Cream Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 24hrs 30mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bake at 350-- two 9" inch greased and lined bottom parchment paper.
  • Pastry Cream: whisk sugar and cornstarch together in a bowl.
  • Add eggs and whisk until smooth.
  • Place coconut milk, half and half and vanilla bean in a saucepan.
  • Heat to simmering.
  • ladle out about 1/3 of the liquid and stir into the egg mixture.
  • Pour egg mixture back into saucepan and heat, stirring constantly until it boils.
  • Let boil for 1 minute stirring all of the time.
  • Pour through a strainer into a bowl and Stir in vanilla and coconut.
  • Place plastic wrap over custard so that it is touching the surface.
  • Refrigerate overnight.
  • CAKE: In a miuxer with a paddle attachment, mix butter and sugar until light and fluffy-about 5 minutes.
  • Add eggs, on at a time, scraping down after each addition.
  • Add vanilla.
  • Add half of dry ingredients, add half of the coconut milk, then other half of dry, then remainder of coconut milk.
  • Be sure to scrape bowl down after each addition.
  • Pour batter into cake pans.
  • Bake for 25-30 minutes or until it tests done.
  • Cool When cool, split cake layers in half.
  • Fill with coconut pastry cream.
  • Frost with buttercream (Mousseline Buttercream recipe#45835) Serve on a pool of chocolate sauce.
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