Name: Coconut Cake with Pastry Cream and Frosting
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 1/2 cups (360 ml) whole milk; 4 egg yolks; 3/4 cup (150 g) granulated white sugar; pinch of salt; 1 tsp vanilla; 1 tsp coconut extract; 2 tbsp + 1 tsp (19 g) cornstarch; 2 tbsp (28 g) unsalted butter, cold and cut in cubes; 2 1/2 cups (280 g) cake flour; 1 1/2 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp salt; 10 tbsp (140 g) unsalted butter, softened; 1 1/2 cups (300 g) granulated white sugar; 6 egg whites, at room temperature; 2 tsp vanilla; 2 tsp coconut extract; 1 cup (240 ml) canned, full fat coconut milk (unsweetened), at room temperature; 1/2 cup (122 g) sour cream, at room temperature; 1/3 cup (80 ml) canned, full fat coconut milk (unsweetened); 1/4 cup (75 g/60 ml) sweetened condensed milk; 1 cup (224 g) unsalted butter, softened; 8 oz (226 g) cream cheese, cold; 2 cups (260 g) powdered sugar; 1 – 1 1/2 tsp coconut extract (depending on how strong of a flavor you would like); 1 cup (96 g) shredded, sweetened coconut flakes

Description

A delicious coconut cake layered with pastry cream and topped with coconut cream cheese frosting.

Ingredients

Scale

1 1/2 cups (360 ml) whole milk
4 egg yolks
3/4 cup (150 g) granulated white sugar
pinch of salt
1 tsp vanilla
1 tsp coconut extract
2 tbsp + 1 tsp (19 g) cornstarch
2 tbsp (28 g) unsalted butter, cold and cut in cubes
2 1/2 cups (280 g) cake flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
10 tbsp (140 g) unsalted butter, softened
1 1/2 cups (300 g) granulated white sugar
6 egg whites, at room temperature
2 tsp vanilla
2 tsp coconut extract
1 cup (240 ml) canned, full fat coconut milk (unsweetened), at room temperature
1/2 cup (122 g) sour cream, at room temperature
1/3 cup (80 ml) canned, full fat coconut milk (unsweetened)
1/4 cup (75 g/60 ml) sweetened condensed milk
1 cup (224 g) unsalted butter, softened
8 oz (226 g) cream cheese, cold
2 cups (260 g) powdered sugar
1 – 1 1/2 tsp coconut extract (depending on how strong of a flavor you would like)
1 cup (96 g) shredded, sweetened coconut flakes

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Instructions

In a medium saucepan, heat the milk over medium-low heat just until it’s steaming. Then, turn heat down to low until ready to use.
To a large bowl add the egg yolks, sugar, salt, vanilla, coconut extract and cornstarch and whisk until combined and a pale-yellow color.
Add in 1/4 of the heated milk while stirring vigorously. Then, add the rest in and stir to combine.
Transfer the mixture to the saucepan. Heat over medium-low heat and cook for 10-15 minutes, mixing continuously, until the mixture is thick, soft peaks form and has a slight jiggle when stirred.
Remove the pastry cream from the heat and transfer it to a bowl. Add in the butter and mix to combine. Place plastic wrap right on top of the pastry cream to prevent a skin from forming. Chill it in the fridge until completely cold.
Preheat the oven to 350℉ (175 ℃). Grease a 9×9 inch pan and line it with parchment paper.
In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Then set aside.
Add the softened butter and granulated white sugar to a large bowl. Cream together for 2 minutes with an electric mixer.
Then add in the egg whites, vanilla, and coconut extract and mix on medium speed until pale in color and smooth, about 1 minute.
Add in the coconut milk and sour cream and mix on medium speed just until combined.
Add in the dry ingredients a little at a time. Mix on low then medium speed just until the batter is combined and smooth, scraping the sides of the bowl as necessary.
Pour the batter into the prepared pan. Bake the cake for 40-45 minutes or until a light golden color and a toothpick comes out clean from the center.
In a liquid measuring cup, whisk the coconut milk and sweetened condensed milk together. Chill in the fridge until ready to use.
Add the butter to a large mixing bowl and mix on high speed with an electric mixer until pale and fluffy, about 5 minutes.
Then add in the cream cheese and mix on high speed until fluffy, about 1 minute.
Sift in the powdered sugar and add in the coconut extract. Mix on low speed until combined, then on high speed for about 1 minute until fluffy again.
When the cake is completely cooled, cut a very thin layer off the top of the cake using a sharp knife.
Transfer it to a serving plate. Poke holes on the top of the cake using the handle of a rubber spatula or wooden spoon.
Slowly pour the coconut milk mixture on top of the cake. Use an offset spatula, if needed, to spread the mixture and help it absorb into the cake.
Transfer the cooled pastry cream to a piping bag. Pipe the pastry cream into the holes of the cake.
Frost the top of the cake with a thick layer of coconut cream cheese frosting and sprinkle shredded coconut over the top of the cake.
Cut into 16 slices and serve.

Notes

Ensure all ingredients are at room temperature for best results.
For a stronger coconut flavor, adjust the amount of coconut extract as desired.
This cake can be made a day in advance and refrigerated.

Prep Time: 25 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 34g
Sodium: 180mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 1g
Protein: 5g
Cholesterol: 100mg