Coconut Cream Cake

Ingredients

• 1 1/2 cups (360 ml) whole milk
• 4 egg yolks
• 3/4 cup (150 g) granulated white sugar
• pinch of salt
• 1 tsp vanilla
• 1 tsp coconut extract
• 2 tbsp + 1 tsp (19 g) cornstarch
• 2 tbsp (28 g) unsalted butter, cold and cut in cubes
• 2 1/2 cups (280 g) cake flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 10 tbsp (140 g) unsalted butter, softened
• 1 1/2 cups (300 g) granulated white sugar
• 6 egg whites, at room temperature
• 2 tsp vanilla
• 2 tsp coconut extract
• 1 cup (240 ml) canned, full fat coconut milk (unsweetened), at room temperature
• 1/2 cup (122 g) sour cream, at room temperature
• 1/3 cup (80 ml) canned, full fat coconut milk (unsweetened)
• 1/4 cup (75 g/60 ml) sweetened condensed milk
• 1 cup (224 g) unsalted butter, softened
• 8 oz (226 g) cream cheese, cold
• 2 cups (260 g) powdered sugar
• 1- 1 1/2 tsp coconut extract (depending on how strong of a flavor you would like)
• 1 cup (96 g) shredded, sweetened coconut flakes

Instructions

1. 1

   Heat the whole milk in a medium saucepan over medium-low heat until steaming; lower heat and set aside.

2. 2

   In a large bowl, whisk together egg yolks, granulated sugar, salt, vanilla, coconut extract, and cornstarch until pale and smooth.

3. 3

   Stir in a quarter of the heated milk, then add the rest while mixing until combined.

4. 4

   Transfer the mixture to the saucepan and cook over medium-low heat, stirring continuously for 10-15 minutes until thickened.

5. 5

   Remove from heat, add cold butter to the pastry cream, and mix until combined. Cover with plastic wrap directly on the cream and refrigerate until chilled.