Coconut Cream Cake

Grease sides of two 8-inch (1.5 L) square or 8-inch (1.2 L) round metal cake pans; line bottoms with parchment paper. Set aside.

Cake: In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, whisk together flour, baking powder and salt ; stir into butter mixture alternately with milk, making 3 additions of dry ingredients and 2 of milk. Divide between prepared pans, spreading evenly. Tap pans gently on work surface to remove any air bubbles.

Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 25 minutes. Let cool in pans on rack for 10 minutes. Remove from pans; let cool completely on rack. (Make-ahead: Wrap in plastic wrap; store at room temperature for up to 24 hours. Or freeze in airtight container for up to 1 month.)

Coconut Pastry Cream: In saucepan, heat milk until bubbles form around edge. Meanwhile, in bowl, whisk together eggs, sugar, flour and cornstarch until smooth; gradually whisk in milk. Return to saucepan; cook over medium heat, whisking, just until bubbly, about 5 minutes. Reduce heat and simmer gently, whisking, until thick enough to mound on spoon, about 2 minutes.

Remove from heat; stir in butter and coconut extract. Scrape into bowl. Place plastic wrap directly on surface; refrigerate until firm, about 3 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Icing: In bowl, beat butter until fluffy. Alternately beat in sugar and cream, making 3 additions of sugar and 2 of cream. (Make-ahead: Cover and refrigerate for up to 24 hours; let come to room temperature and beat until smooth.)

Cut cakes in half horizontally. Place 1 bottom half on cake plate; spread with one-third of the pastry cream. Top with 1 top half; spread with half of the remaining pastry cream. Top with remaining top half layer; spread with remaining pastry cream. Top with remaining bottom half, bottom side up.

Spread thin layer of icing over top and side of cake to mask; refrigerate until firm, about 30 minutes. Spread with remaining icing. Press handfuls of coconut onto icing to cover, gathering and reapplying any that doesn't stick. (Make-ahead: Cover with cake dome or plastic wrap; refrigerate for up to 24 hours. Let stand at room temperature for 20 minutes before serving.)

Additional information :

Variation
Coconut Milk Pastry Cream: Reduce milk to 1/4 cup (50 mL). Add 1 can (398 mL) coconut milk (we recommend Rooster brand for whitest colour). Replace coconut extract with vanilla.

Tip
Shaved Coconut
To crack and shave fresh coconut, pierce softest eye with metal skewer; drain out liquid. Bake coconut on rimmed baking sheet in 400°F (200°C) oven for 15 minutes. Remove from oven.

Break shell with hammer. Using point of strong knife, pry out flesh. Pare off husk; cut into 2- to 3-inch (5 to 8 cm) pieces. Using vegetable peeler, shave edges off coconut. Arrange in single layer on rack on tray; let stand at room temperature until dry and slightly curled, about 24 hours.

Makes 3-1/2 cups (875 mL).

Source : Canadian Living Magazine: May 2004