Throwdown's Toasted Coconut Cake with Coconut Filling and Coconut Buttercream
INGREDIENTS
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2 cups sweetened flaked coconut
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1 1/2 cups water
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1 tablespoon granulated sugar
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3/4 cup sweetened flaked coconut
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3/4 cup whole milk
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3/4 cup unsweetened coconut milk
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1/2 vanilla bean, seeds scraped
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4 large egg yolks
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1/3 cup granulated sugar
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3 tablespoons cornstarch
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2 teaspoons coconut rum (recommended: Malibu)
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1/2 teaspoon pure vanilla extract
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3/4 cup coconut custard (recipe above), cold
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3/4 cup very cold heavy cream
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3 stick unsalted butter, softened
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1/3 cup confectioners' sugar
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3/4 cup coconut custard (recipe above) (cold)
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Pinch fine sea salt
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2 tablespoons softened butter, for pans
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2 1/4 cups cake flour, plus more for 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 and seeds scraped
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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 fine sea salt
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12 tablespoons unsalted butter, cut into 12 pieces, slightly cold
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