Ingredients and Weight:
For the Cake Layers: - All-purpose flour: 2 cups (250g) - Baking powder: 4 teaspoons (20g) - Baking soda: 1 teaspoon (5g) - Salt: 1/2 teaspoon (2.5g) - Unsweetened coconut flakes: 1 cup (100g) - Unsalted butter, softened: 1 cup (2 sticks or 227g) - Granulated sugar: 2 cups (400g) - Large eggs: 4 - Buttermilk: 1 cup (240ml) - Vanilla extract: 2 teaspoons (10ml)
For the Coconut Cream Filling: - Unsweetened coconut milk: 2 cans (13.5 fl oz or 400ml each) - Cornstarch: 1/4 cup (30g) - Granulated sugar: 1 cup (200g) - Salt: 1/4 teaspoon (1.25g) - Large egg yolks: 4 - Unsalted butter, softened: 1/2 cup (113g) - Vanilla extract: 1 teaspoon (5ml)
For the Cream Cheese Frosting: - Cream cheese, softened: 8 ounces (227g) - Unsalted butter, softened: 1/2 cup (113g) - Confectioners' sugar: 3 cups (360g) - Vanilla extract: 1 teaspoon (5ml)
Preparation Time:
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Preparation Method Steps:
For the Cake Layers: 1. Preheat oven to 350°F (175°C). Grease and flour four 9-inch round cake pans. 2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. 3. In a separate bowl, combine the coconut flakes, butter, and sugar. Beat on medium speed until light and fluffy. 4. Beat in the eggs one at a time, then stir in the buttermilk and vanilla extract. 5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. 6. Divide the batter evenly among the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. 7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
For the Coconut Cream Filling: 1. In a medium saucepan, whisk together the coconut milk, cornstarch, sugar, and salt. 2. Bring to a boil over medium heat, stirring constantly. 3. Reduce heat to low and simmer for 5-7 minutes, or until thickened. 4. In a medium bowl, whisk together the egg yolks and a small amount of the hot coconut mixture. 5. Gradually add the yolk mixture to the remaining coconut mixture, stirring constantly. 6. Return to the stovetop and cook over medium heat for 1-2 minutes more, or until thickened. 7. Remove from heat and stir in the butter and vanilla extract. 8. Let the filling cool slightly before using.
For the Cream Cheese Frosting: 1. In a large bowl, beat together the cream cheese and butter until smooth. 2. Gradually add the confectioners' sugar, beating until fluffy. 3. Stir in the vanilla extract.
Assembly: 1. Place one cake layer on a serving plate and spread with a layer of coconut cream filling. 2. Repeat with the remaining cake layers and coconut cream filling. 3. Spread the cream cheese frosting over the top and sides of the cake. 4. Sprinkle with additional coconut flakes, if desired.
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