Ingredients
Scale
- 1 ½ sticks (170g) unsalted butter, softened
- 2 cups (400g) sugar
- 4 large eggs, room temperature
- 3 cups (342g) cake flour
- 2 teaspoons (8g) baking powder
- ½ teaspoon (3g) baking soda
- ½ teaspoon (3g) salt
- 1 ¼ cups (296g) buttermilk
- ¼ cup (54g) vegetable oil
- 1 ½ teaspoon (6g) coconut extract
- 1 teaspoon (4g) vanilla extract
- 4 egg yolks
- ½ cup (100g) sugar
- ¼ cup (30g) cornstarch
- ½ teaspoon (3g) salt
- 1 cup (242g) whole milk
- 1 cup (232g) coconut milk
- 1 cup (85g) sweetened flaked coconut
- 1 teaspoon (4g) vanilla extract
- ½ teaspoon (2g) coconut extract
- 8 oz cream cheese, softened
- 1 cup (115g) confectioners sugar
- 1 teaspoon (4g) vanilla extract
- ½ teaspoon (2g) coconut extract
- 1 ½ cups (348g) heavy whipping cream
- 14 oz (396g) bag of Sweetened Coconut
Instructions
- Preheat the oven to 350°F (175°C) and prepare three 8"x2" round pans.
- Whisk together the cake flour, baking powder, baking soda, and salt.
- Mix buttermilk, vegetable oil, vanilla extract, and coconut extract together.
- Cream softened butter and gradually add sugar until light and fluffy.
- Incorporate eggs one at a time into the butter-sugar mix.
- Combine dry and wet mixtures alternately, mixing until just combined.
- Pour batter into prepared pans and bake for 25-30 minutes.
- Cool the layers in pans before transferring to a cooling rack.
- For pastry cream, whisk egg yolks, mix sugar, cornstarch, and salt in a saucepan.
- Heat milk and coconut milk mixtures until thickened, temper yolks, and add vanilla and coconut.
- Chill the pastry cream in the refrigerator.
- Prepare chilled mixing tools for frosting and whip heavy cream until stiff peaks form.
- Mix softened cream cheese, confectioners sugar, coconut extract, and vanilla until smooth.
- Fold the whipped cream into the cream cheese mixture.
- Layer cakes with pastry cream in between, coating outside with frosting.
- Decorate with sweetened coconut as desired.
Notes
For best results, use room temperature eggs and chilled heavy cream.
Store the cake in an airtight container in the fridge for up to 5 days.
Feel free to substitute coconut milk with almond or whole milk if necessary.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 35g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg