COCONUT CUSTARD CAKE RECIPES

Steps:

• Preheat the oven to 350°. Butter and flour a 9-by-2-inch round cake pan. In a medium bowl, sift the cake flour with the baking powder, baking soda and salt. In another bowl, combine the buttermilk with the coconut milk and vanilla.
• In a large bowl, using an electric mixer, beat the butter until creamy. Add the sugar and beat at medium speed until light and fluffy. Add the eggs, 1 at a time, beating well after each addition. At low speed, beat in the dry ingredients in 3 batches, alternating with the buttermilk mixture.
• Scrape the batter into the prepared pan and lightly smooth the surface. Bake for about 40 minutes, or until the cake is golden and a tester inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack and let cool completely. Wrap the cake in plastic and refrigerate until chilled.
• If toasting the coconut, spread it on a rimmed baking sheet and bake for about 7 minutes, stirring frequently, until golden and crisp. Transfer the toasted coconut to a plate and let cool completely.
• In a small saucepan, combine 1 cup of the coconut milk with the sugar and bring to a boil over moderate heat, stirring until the sugar dissolves. Meanwhile, in a small bowl, mix the remaining 1/2 cup of coconut milk with the cornstarch until smooth, then whisk the mixture into the boiling coconut milk. Cook the custard over moderate heat, stirring constantly, until it is very thick, about 2 minutes.
• Remove the coconut custard from the heat and whisk in the cream cheese, white chocolate, vanilla and salt; stir until completely smooth. Scrape the coconut custard into a large bowl and press a sheet of plastic wrap directly on the surface. Refrigerate the custard until chilled, at least 2 hours.
• In a medium bowl, beat the heavy cream until stiff. Whisk one-fourth of the whipped cream into the coconut custard until blended, then fold in the remaining whipped cream.
• Using a long serrated knife, cut the cake in half horizontally. Center the top cake layer on a plate, cut side up. Using a long metal spatula, spread 1 scant cup of the frosting over the cake. Center the bottom cake layer, cut side down, on the frosting.
• Spread the top and sides of the cake with the remaining coconut custard frosting. Sprinkle the toasted coconut evenly over the top and sides of the cake, pressing it lightly to adhere. Refrigerate until chilled, at least 2 hours, or in an airtight container for up to 2 days. Cut the cake with a hot knife, wiping the blade between slices.

Steps:

• For Custard: 1- Over medium heat melt butter and sugar together. 2- Add cream and stir until it reaches a boil. 3- In a small mixing bowl mix cornstarch, vanilla extract, and just enough water to convert corn starch into a slurry. (paste-like consistency). 4- Put coconut flakes in a food processor and process until fine. 5- Mix cornstarch mixture into hot cream mixture. 6- Pour hot cream mixture out into a large casserole dish or baking pan. 7- Mix in coconut flakes 8- Let set in fridge for 12 hours.
• For Cake: 1- Preheat oven to 325'F grease two 10" round cake pans. 2- Cream together butter and sugar for 6 minutes until super fluffy. 3- Add eggs to butter mixture, cream one at a time until completely incorporated. 4- Sift together all your remaining dry cake ingredients. (flour, salt, baking powder) 5- In a measuring cup mix together cream, coconut extract and vanilla. 6- Add flour and cream to butter mixture gradually, alternating between adding flour and cream. Start and end with flour mixture. Do not over mix!!! 7- Pour batter out into pans and bake for about 45 minutes or until a tooth pick comes out clean.
• For Frosting: 1- beat sugar and cream cheese together until fluffy. 2- beat in vanilla extract 3- Gradually beat in confectioner's sugar until completely incorporated.
• For simple syrup: 1- Pour water and sugar into a small sauce pan and cook over medium heat until sugar dissolves into water. 2- Bring to a boil, then set aside off of heat.
• Assembly! 1- Once cakes have cool completely, level off their tops. 2- Cut each leveled coconut cake in half 3- Place first layer of cake down on a cake dish and brush liberally with simple syrup then coat with coconut custard. (a little less than 1/2 cup of custard per layer usually comes out about right.) 4- Repeat this process for each layer of cake, omitting a custard layer on the very top of the cake of course. 5- Frost cake and garnish. 6- Slice chilled. You can store it for up to 5 day in a fridge.