Coconut Cream Cake

Total Time: 24 hrs 30 mins Preparation Time: 24 hrs Cook Time: 30 mins

Ingredients

• 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
• 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

Recipe

• 1 bake at 350-- 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 miuxer 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 mousseline buttercream) serve on a pool of chocolate sauce.