Coconut Cake

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Ingredients

Pastry Cream:

• 1 1/2 cups coconut milk

• 1/2 cup milk

• vanilla

• 4 egg yolks

• 1/4 cup cornstarch

• 1/3 cup sugar

• 3/4 cup whipping cream

Cake:

• 1 1/2 cup sugar

• 2 cups flour

• 1/4 cup cornstarch

• 4 tsp baking powder

• 150 g butter

• 6 egg whites

• 1 cup milk

• vanilla

• 3/4 cup desiccated coconut

Desiccated Coconut (to coat)

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Method 

Pastry Cream:

• In a saucepan over low heat, add the coconut milk, milk, and vanilla.

• In a bowl, whisk the egg yolks, sugar, and cornstarch.

• Add some of the hot milk to the egg mixture and whisk.

• Return the mixture back to the pan and boil until thickened.

• Lay a sheet of plastic wrap directly over the cream. Refrigerate it.

• In a bowl, whisk the whipping cream until stiff. Fold the cooled custard in.

Cake:

• Preheat the oven to 350°F/180°C. Butter and line two 9” round pans with baking paper.

• Combine the sugar, flour, cornstarch, baking powder, and butter until fully incorporated.

• Whisk in the egg whites, milk, and vanilla.

• Fold in the desiccated coconut.

• Evenly pour the batter between the prepared pans and bake for 25-30 minutes. Allow to cool completely.

Assembly:

• Cut the cakes in half to create four cake layers.

• Place a layer of cake followed by the cream. Repeat.

• Frost the cake with the remaining pastry cream. Coat the entire cake with desiccated coconut. Chill for at least 2 hours before serving.