Coconut Cream Cake
"This moist homemade Coconut Cream Cake is filled with coconut pastry cream filling and whipped coconut cream cheese frosting!..."
INGREDIENTS
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1 1/2 sticks (170g) unsalted butter, softened ( holds it shape but dents when pressed)
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2 cups (400g) sugar
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4 large eggs, room temperature
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3 cups (342g) cake flour (spooned into measuring cup and leveled off) If you do not have cake flour see substitution in Notes below.
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2 teaspoons (8g) baking powder
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1/2 teaspoon (3g) baking soda
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1/2 teaspoon (3g) salt
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1 1/4 cups (296g) buttermilk — if you do not have buttermilk, see substitution below
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1/4 cup (54g) vegetable oil
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1 1/2 teaspoon (6g) coconut extract
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1 tsp (4g) vanilla extract
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4 egg yolks (the whites are not used in the recipe)
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1/2 cup (100g) sugar
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1/4 cup (30g) cornstarch
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1/2 teaspoon (3g) salt
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1 cup (242g) whole milk
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1 cup (232g) coconut milk (Found on the baking isle. You can substitute evaporated coconut milk, but not cream of coconut )
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1 cup (85g) sweetened flaked coconut ( we use Bakers Angel Flake)
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1 teaspoon (4g) vanilla extract
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1/2 teaspoon (2g) coconut extract
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One 8 ounce (423g total weight) package cream cheese, softened. It must bee full fat, not reduced fat or cream cheese in a tub, those are too soft.
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1 cup (115g) powdered sugar, measure then sift
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1 teaspoon (4g) vanilla extract
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1/2 teaspoon (2g) coconut extract
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1 1/2 cups (348g heavy whipping cream
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1 14 oz (396g) bag of Sweetened Coconut (We use Baker's Sweetened Angel Flake Coconut)
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