Coconut Cream Cake

Coconut Cream Cake

1 cup cold butter, diced
2 cups sugar
4 eggs
2 teaspoons vanilla
3/4 teaspoon salt
1 tablespoon baking powder
3 cups sifted cake flour (10 1/2 oz. or sift before measuring)
1 1/4 cups coconut milk

Coconut Pastry Cream:
1 cup coconut milk
1 cup half-and-half
1 vanilla bean, split and scraped
4 egg yolks
1/2 cup sugar
1/4 cup cornstarch
2 teaspoons vanilla
1 1/2 cups coconut

1. Bake at 350F -- two 9-inch greased and lined bottom parchment paper.
2. Pastry Cream: whisk sugar and cornstarch together in a bowl.
3. Add eggs and whisk until smooth.
4. Place coconut milk, half and half and vanilla bean in a saucepan.
5. Heat to simmering.
6. Ladle out about 1/3 of the liquid and stir into the egg mixture.
7. Pour egg mixture back into saucepan and heat, stirring constantly until it boils.
8. Let boil for 1 minute stirring all of the time.
9. Pour through a strainer into a bowl and stir in vanilla and coconut.
10. Place plastic wrap over custard so that it is touching the surface.
11. Refrigerate overnight.
12. CAKE: In a mixer with a paddle attachment, mix butter and sugar until light and fluffy-about 5 minutes.
13. Add eggs, on at a time, scraping down after each addition.
14. Add vanilla.
15. Add half of dry ingredients, add half of the coconut milk, then other half of dry, then remainder of coconut milk.
16. Be sure to scrape bowl down after each addition.
17. Pour batter into cake pans.
18. Bake for 25-30 minutes or until it tests done.
19. Cool. When cool, split cake layers in half.
20. Fill with coconut pastry cream.
21. Frost with buttercream (Mousseline Buttercream)

Serve on a pool of chocolate sauce.

One 9-inch cake

Source of recipe: Caprial Pence