All-Purpose Flour Sugar Baking Powder Salt Shredded Coconut Cream of Coconut Whole Milk Vegetable Oil Eggs Vanilla Extract Cornstarch Salted Butter Powdered Sugar Heavy Cream
Whisk dry ingredients
In a large bowl, combine flour, sugar, baking powder, salt, and coconut. Set aside.
Mix together wet ingredients
In a medium bowl, whisk together cream of coconut, milk, vegetable oil, egg yolks, and vanilla. Set aside.
Whip egg whites
In a small bowl, beat egg whites with an electric mixer to medium peaks. Set aside.
Pour wet ingredients into dry ingredients and mix thoroughly.
Fold in egg whites.
Divide evenly in 3 pans. Bake for 25 minutes, or until cake tests done.
In a medium bowl, combine egg yolks, corn starch, and sugar.
Heat and stir
Heat milk until it just starts to bubble around the edges. Slowly pour milk into egg yolk mixture, stirring constantly
Return mixture to pot and cook over medium low heat until it starts to thicken, about 2 minutes.
Stir in butter.
Strain custard through a fine meshed sieve.
Stir in shredded coconut. Cover with plastic wrap. Refrigerate until needed.
Beat butter until light and fluffy. Gradually beat in powdered sugar. Stir in vanilla and heavy cream.
Pipe a ring of frosting around the outside of the cake layer. Spoon half of custard into the center and spread evenly.
Add another cake layer and repeat topping.
Spread remaining frosting evenly around the cake.
Cover with coconut
Sprinkle coconut on top and press around sides of cake.
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