Toasted Coconut Cake With Coconut Filling and Buttercream

Name: Toasted Coconut Cake With Coconut Filling and Buttercream
Ingredients: 2 tablespoons unsalted butter, at room temperature (for the pans), plus 12 tablespoons cold butter, cut into 12 pieces (for the cake); 2 1/4 cups cake flour, plus more for the pans; 1 cup whole milk, at room temperature; 6 large egg whites, at room temperature; 1 vanilla bean, split lengthwise, 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; 3/4 cup Coconut Custard, cold; 3/4 cup heavy cream, cold; 3 sticks unsalted butter, at room temperature; 1/3 cup confectioners' sugar; 3/4 cup Coconut Custard; Pinch of salt; Coconut Simple Syrup; 2 cups sweetened flaked coconut, lightly toasted, for garnish

Toasted Coconut Cake With Coconut Filling and Buttercream was pinched from <a href="http://www.foodnetwork.com/recipes/bobby-flay/toasted-coconut-cake-with-coconut-filling-and-buttercream-recipe/index.html" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

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2 tablespoons unsalted butter, at room temperature (for the pans), plus 12 tablespoons cold butter, cut into 12 pieces (for the cake)

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2 1/4 cups cake flour, plus more for the pans

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1 cup whole milk, at room temperature

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6 large egg whites, at room temperature

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1 vanilla bean, split lengthwise, seeds scraped out and reserved

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1/2 teaspoon pure vanilla extract

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1 3/4 cups granulated sugar

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1 tablespoon plus 1 teaspoon baking powder

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1 teaspoon salt

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3/4 cup Coconut Custard, cold

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3/4 cup heavy cream, cold

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3 sticks unsalted butter, at room temperature

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1/3 cup confectioners' sugar

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3/4 cup Coconut Custard

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Pinch of salt

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Coconut Simple Syrup

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2 cups sweetened flaked coconut, lightly toasted, for garnish

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