Coconut Layer Cake

Ingredients:

For the Coconut Cake:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup coconut milk
• 1 cup shredded coconut (sweetened or unsweetened)

For the Custard Filling:

• 1 cup coconut milk
• 1 cup whole milk
• 4 large egg yolks
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1 cup shredded coconut (sweetened or unsweetened)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

Make the Cakes:

1. Preheat the oven to 350°F (180°C). Grease and flour three 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Begin and end with the dry ingredients. Mix until just combined. Fold in the shredded coconut.
5. Divide the batter evenly among the prepared pans. Smooth the tops with a spatula.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Make the Coconut Custard Filling:

1. In a medium saucepan, whisk together the coconut milk, whole milk, egg yolks, sugar, and cornstarch.
2. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil.
3. Remove from heat and stir in the vanilla extract and shredded coconut. Let the custard cool completely.

Make the Cream Cheese Frosting:

1. In a large bowl, beat together the cream cheese and butter until smooth and creamy.
2. Gradually add the powdered sugar, beating well after each addition. Stir in the vanilla extract.

Assembling the Coconut Layer Cake:

1. Place one cake layer on a serving plate. Spread a layer of coconut custard over the top.
2. Repeat with the second layer. Place the third layer on top.
3. Frost the entire cake with the cream cheese frosting. Decorate as desired.

Helpful Tips and Tricks:

• Ensure all ingredients are at room temperature for better incorporation.
• Don’t overmix the cake batter to maintain a light and fluffy texture.
• Allow the custard to cool completely before spreading it between cake layers.

More Ways to Decorate:

• Toasted coconut flakes on top of the frosting.
• Edible flowers for a vibrant touch.
• Chopped nuts for added crunch.

How to Store Coconut Layer Cake:

• Store the cake in the refrigerator for up to 3-4 days. Cover it with plastic wrap or place it in an airtight container to prevent drying.