FILLING
1 1/4 c Heavy Cream
3/4 c Sugar
2 tb Cream Of Coconut
1 tb Cornstarch
1 tb Milk
1/2 c Unsalted Butter; Room
-Temperature
1 c Shredded Coconut
–CAKE–
3 c All Purpose Flour
1 tb Baking Powder
1/4 ts Salt
1 1/2 c Sugar
4 lg Eggs
3/4 c Unsalted Butter; Cut Into
-Small Pieces, Room
-Temperature
1 c Shredded Coconut
1 tb Pure Vanilla Extract
1 c Milk
-ICING-
6 oz Cream Cheese; Softened
1/2 c Unsalted Butter; Room
-Temperature
1/4 ts Salt
1 lb Confectioner’s Sugar
3 tb Milk
1 tb Pure Vanilla Extract
-SYRUP AND GARNISH-
1 c Sugar
1 c Water
1/4 ts Pure Vanilla Extract
1/2 c Shredded Coconut; For
-Garnish
Prepare the filling: Place the heavy cream, sugar, and coconut cream in a
heavy saucepan over medium heat and bring to a simmer. Stir the cornstarch
and milk together in a small bowl until there are no lumps. Whisk the
cornstarch mixture into the simmering cream until smoothe; cook, stirring,
for 3 minutes longer. Add the butter and shredded coconut; continue
cooking, stirring, 3 minutes longer. Cool to room temperature and then
refrigerate until thickened, about 2 hours. Keep refrigerated until ready
to assemble cake.
Preheat the oven to 350 degrees F. Grease three 9 inch round cake pans and
line the bottom with waxed paper. Grease the paper and then flour the pans
lightly, tapping out any excess.
Prepare the cake: Sift the flour, baking powder and salt together; reserve.
Place the sugar and eggs in a large mixing bowl and beat with an electric
mixer for 1 minute. Gradually add the butter, vanilla, and milk; continue
beating for 2 minutes. Add the reserved dry ingredients and beat for 1
minute.
Scrape the batter evenly into the prepared cake pans. Bake in the center of
the oven for 20 minutes or until a wooden pick inserted in the center comes
out clean. Cool the cakes in pans on a rack for 20 minutes. Unmold the
cakes, carefully peeling paper off and allow to cool completely on a rack.
Prepare the icing: Place the cream cheese and butter in a bowl and beat
with a mixer until creamy. Add the remaining icing ingredients; beat until
smoothe and soft.
Prepare the syrup: Place the sugar, water and vanilla in a small saucepan
and bring to boil. Boil for 3 minutes, stirring occasionally. Remove from
heat and brush the top of each cake layer with a pastry brush–you don’t
have to use all the syrup.
To assemble the cake: Place one cake layer on a serving platter. Spread it
with a layer of the reserved filling and top with another cake layer.
Spread the cake with the filling and top with the remaining cake layer. Ice
the top and sides of the cake with the icing and then sprinkle the top with
the 1/2 cup shredded coconut.
NOTES : Be sure to prepare the filling well in advance so that it has time
to thicken up before assembling the cake.
Yields
10 Servings