Coconut layer cake with coconut pastry cream filling recipe

Ingredients

• 1 can (13.5 ounces) unsweetened coconut milk
• ¾ cup granulated sugar
• 1 tablespoon vanilla extract
• Pinch of salt
• 3 large egg yolks
• 2 tablespoons cornstarch
• 2 tablespoons butter
• 1 cup shredded coconut

• 1 cup butter, softened
• 2 cups granulated sugar
• 5 eggs, separated
• 2 cups cake flour
• 1 teaspoon baking soda
• 2 cups shredded coconut
• 1 cup buttermilk
• ¾ cup unsweetened coconut milk
• 1 teaspoon vanilla extract
• 1 teaspoon coconut extract
• ½ teaspoon almond extract
• ½ teaspoon salt

• 1 package (8 ounces) cream cheese, softened
• ½ cup butter, softened
• 1 teaspoon vanilla extract
• ½ teaspoon coconut extract
• ½ teaspoon almond extract
• 3¾ cups confectioners’ sugar

To make the Coconut Pastry Cream Filling
1. In a saucepan, heat the coconut milk, granulated sugar, vanilla, and salt over medium heat. In a bowl, whisk together the egg yolks and cornstarch. Slowly whisk ½ cup of the hot coconut milk mixture into the egg yolk mixture to temper the eggs. Pour the egg yolk mixture into the pan of coconut milk mixture and whisk to combine. Increase the heat to medium high and cook, whisking constantly, for 3 minutes, or until the mixture thickens and bubbles. Whisk in the butter. If there are lumps, strain the pastry cream through a fine-mesh sieve. Stir in the coconut. Pour the curd into a shallow dish, cover with plastic wrap, and refrigerate. This can be made 1 to 2 days ahead.
To make the Cake
2. Preheat the oven to 350°F. Grease and flour three 9" round cake pans. Line the bottom of each pan with a round of parchment paper the same size as the pan.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and granulated sugar for 2 to 3 minutes, or until light and fluffy. Gradually add the egg yolks, beating until combined and scraping the sides of the bowl as needed.
4. In a mixing bowl, stir together the flour, baking soda, and coconut until just combined.
5. In a separate bowl, stir together the buttermilk, coconut milk, and extracts.
6. With the mixer on low speed, alternate adding the flour mixture with the buttermilk mixture in 3 stages, beginning with the flour, then buttermilk, then flour, then buttermilk, then finishing with the flour. Scrape the sides and bottom of the bowl as needed to ensure the ingredients are well incorporated.
7. In another bowl, beat the egg whites together with the salt until they form stiff peaks. With a rubber spatula, gently fold the egg whites into the batter until combined.
8. Evenly spread the batter into the cake pans, leveling them off with a large offset spatula. Bake for 25 to 30 minutes, or until set. Cool on wire racks before turning the cakes out of the pans and removing the parchment paper.
To make the Frosting
9. In a large mixing bowl, cream together the cream cheese and butter until smooth. Add the extracts and mix to combine. Gradually add the confectioners’ sugar. Beat on high speed for 1 minute, or until fluffy.
10. To assemble the cake, once the cake layers are cool, place the first layer on a cake plate or serving plate. Pipe a thick circle of frosting just around the top edge of the cake to hold in the pastry cream filling. Spread a layer of coconut pastry cream inside the circle of frosting. Top it with another layer of cake. Repeat with a circle of frosting and a layer of pastry cream. Top it with the third layer of cake. Frost the top and sides of the cake generously with the frosting. If desired, sprinkle the cake with shredded coconut. Serve at room temperature.