Coconut Crème Cake

Ingredients

Method

1. 1

   Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.

2. 2

   In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

3. 3

   In a large mixing bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

4. 4

   Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined. Fold in the shredded coconut.

5. 5

   Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

6. 6

   For the Coconut Custard Filling, whisk together the coconut milk, sugar, egg yolks, cornstarch, and salt in a medium saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in the vanilla extract and shredded coconut. Let it cool to room temperature.

7. 7

   For the Coconut Cream Cheese Frosting, beat the cream cheese and butter in a large mixing bowl until smooth and creamy. Gradually add the powdered sugar and vanilla extract, then stir in the shredded coconut.

8. 8

   Place one cake layer on a serving plate and spread a layer of the coconut custard filling on top.

9. 9

   Place the second cake layer on top and frost the sides and top of the cake with the coconut cream cheese frosting.

10. 10

    Decorate with additional shredded coconut, if desired.Slice and serve the Coconut Crème Cake. 179 Serves: 12 Prep time: 30 min Cook time: 25-30 min