Toasted Coconut Cake With Coconut Filling and Buttercream

Skill level: Advanced
Yield: One 4-layer cake
Total time: 4 hours
Preparation time: 3 hours 35 minutes
Cooking time: 25 minutes

Ingredients for the Cake:

2 tablespoons unsalted butter, softened (for greasing pans), plus 12 tablespoons cold butter cut into 12 pieces (for the cake batter)
2 1/4 cups cake flour, plus extra for dusting pans
1 cup whole milk, at room temperature
6 large egg whites, at room temperature
1 vanilla bean, split lengthwise with seeds scraped out and reserved
1/2 teaspoon pure vanilla extract
1 3/4 cups granulated sugar
1 tablespoon plus 1 teaspoon baking powder
1 teaspoon salt

For the Coconut Filling:

3/4 cup Coconut Custard (recipe below), chilled
3/4 cup heavy cream, cold

For the Coconut Buttercream:

3 sticks unsalted butter, softened
1/3 cup confectioners' sugar
3/4 cup Coconut Custard (recipe below)
Pinch of salt

For Assembly:

Coconut Simple Syrup (recipe below)
2 cups sweetened flaked coconut, toasted lightly for garnish

Coconut Custard:

3/4 cup whole milk
3/4 cup unsweetened coconut milk
1/2 vanilla bean, seeds scraped out; bean and seeds reserved
4 large egg yolks
1/3 cup granulated sugar
3 tablespoons cornstarch
2 teaspoons coconut rum (suggested: Malibu)
1/2 teaspoon pure vanilla extract

Coconut Simple Syrup:

1 tablespoon granulated sugar
3/4 cup sweetened flaked coconut

Instructions:

1. Prepare the Cake: Preheat your oven to 350F and get ready to create layers of tropical bliss. Butter and flour two 9-inch by 2-inch round cake pans, then line the bottoms with parchment paper. In a medium bowl, whisk together the milk, egg whites, vanilla seeds, and vanilla extractimagine the creamy coconut dream you're about to bake!

2. Mix Dry Ingredients and Butter: Fire up your stand mixer with the paddle attachment. Combine the 2 1/4 cups flour, sugar, baking powder, and salt. With the mixer on low, add the 12 tablespoons of cold butter piece by piece until it forms moist crumbs. Pour in all but 1/2 cup of the milk mixture; beat at medium speed until light and fluffy, about 1 1/2 minutes. Add the remaining milk mixture on low, then crank to medium for 30 seconds. Scrape the bowl, mix 20 more seconds, and divide the batter evenly between pans, smoothing the tops for perfect rise.

3. Bake and Cool: Bake 22 to 24 minutes until a toothpick emerges with just a few moist crumbs. Cool in pans on a wire rack for 10 minutes, then invert, peel off parchment, and cool fully, about 45 minutes. Patience here yields flawless layers!

4. Make the Coconut Filling: Whip the chilled Coconut Custard with cold heavy cream to soft peakspure coconut heaven in every bite.

5. Prepare the Coconut Buttercream: Beat softened butter and confectioners' sugar until light and airy, about 4 minutes. Mix in Coconut Custard and salt for a silky, spreadable frosting that'll make your cake irresistible.

6. Assemble the Cake: Slice each layer horizontally in half with a serrated knife. Reserve one flat bottom for the top. Place a layer cut-side up on a cake board, brush with Coconut Simple Syrup, and spread one-third of the filling, leaving a 1/2-inch edge. Repeat for two more layers. Brush the reserved top with syrup, place cut-side down, and frost sides and top with buttercream. Press toasted coconut onto sides and sprinkle on top for that showstopping crunch. Slice in and transport your guests to paradise!

Coconut Custard Preparation:

Combine whole milk, coconut milk, and vanilla bean with seeds in a medium saucepan; heat gently until simmering.

Whisk egg yolks, sugar, and cornstarch in a bowl. Gradually temper with warm milk, return to saucepan, and cook over medium heat, whisking constantly, until thick and boiling. Transfer to a bowl, discard bean, stir in rum and vanilla. Cool to room temperature, cover, and chill at least 2 hours for the perfect creamy base.