Coconut Cream Cake
"This moist coconut cream cake with coconut pastry cream filling is so moist and has wonderful coconut flavor!..."
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)
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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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8 oz cream cheese, softened ((We used one 8 oz package, full fat))
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1 cup (115g) conefctioners 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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14 oz (396g) bag of Sweetened Coconut ((We use Baker's Sweetened Angel Flake Coconut))
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