Coconut Cream Cake

Directions

Baked Sponge Cake

1. Beat eggs at high speed until foamy. Add sugar gradually, beat at high speed for 8-10 minutes.

2. Turn down speed and add vanilla. Sift the dry ingredients over top, 1/3 at a time, folding in gently. Add melted butter and fold in until combined.

3. Scrape into a 10” springform pan. I line the pan with parchment paper for easy removal. Bake at 325°F for about 25 minutes.

Coconut Cream Filling

1. Whisk the egg yolks and cornstarch. Set aside.

2. Combine the coconut milk, half and half, sugar and salt in a medium saucepan. Whisk to combine and bring to a boil over medium heat. Boil for 2 minutes, then reduce to medium low heat. Remove 1/2 c of milk and slowly whisk into the egg mixture, whisk the egg mixture back into the milk. Whisk and cook for 1 1/2 minutes.

3. Remove from the heat, add the butter and vanilla, stir and then add the coconut. Pour into a bowl and cover the surface with plastic wrap and refrigerate to cool. Spread the cooled filling over the cake layer, right to the edge. Refrigerate to let the filling set before piping the whip cream on top. 

Whipped Cream

1. Combine the whipping cream, sugar and vanilla. Whip 3-5 minutes at high speed until thickened. Pipe on top of the coconut cream filling. Sprinkle the toasted coconut over the top.

2. Refrigerate until you are ready to serve. This can be assembled the day before.