For the cake:
Preheat oven to 350 degrees F.
Butter and flour 2 (9 by 2-inch) round cake pans and line bottoms with parchment paper.
Whisk together the milk, egg whites, vanilla bean seeds and vanilla extract in a medium bowl.
In the bowl of a mixer fitted with the paddle attachment, mix together the flour, sugar, baking powder and salt. With mixer running at low speed, add the butter, one piece at a time and continue beating until mixture resembles moist crumbs.
Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed until the mixture is pale and fluffy, about 1 1/2 minutes. With mixer on low speed, add remaining 1/2 cup of the milk mixture, increase speed to medium and beat 30 seconds more. Scrape sides of bowl and mix for 20 seconds longer.
Divide the batter evenly between the cakes pan and smooth the tops using a rubber spatula.
Bake until a toothpick inserted into the center comes out with a few crumbs attached, 22 to 24 minutes. Cool in the pan on baking rack for 10 minutes. Run a small knife around the side of the pan and invert cakes onto the baking rack, removing parchment paper, and let cool completely, about 45 minutes.
(I botch this up, that is the cake part, because I am forever looking for it, not to mention that rather than following the directions for the cake part - I would like at some other portion of the recipe. Thusly, I botched my second go at this recipe). Makes for a tuff cake to chew (laughs).
For the toasted coconut:
Preheat oven to 325 degrees F.
Spread the coconut evenly onto a baking sheet and toast until lightly golden brown, stirring once, 8 to 10 minutes. Turn off the oven and let the coconut sit in the oven until very dry and crunchy, about 15 minutes longer.
For the simple syrup:
Bring water and sugar to a boil. Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours. Strain the liquid into a clean saucepan, bring to a boil and let cook until the mixture is slightly reduced, about 5 minutes. Let cool.
(I made this the day before, and I let it sit for four hours. But, I always forget this part!)
For the custard:
Combine the milks and vanilla bean and seeds in a medium nonreactive saucepan and bring to a simmer over low heat.
Whisk together the yolks, sugar and cornstarch in a large bowl. Slowly whisk the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a boil, whisking constantly, until thickened. Scrape the mixture into a bowl and whisk in the rum and vanilla extract. Let cool to room temperature then cover with plastic wrap and refrigerate until cold, at least 2 hours.
For the filling:
Combine the custard and cream in a bowl and whip until soft peaks form.
For the buttercream:
Beat the butter and sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes. Add the coconut custard and salt and beat until combined and smooth.
To Assemble:
Using a long serrated knife, slice each cake horizontally into 2 layers. Reserve 1 of the flat bottom layers for the top of the cake. Place another layer on a cardboard round cut side up and brush with some of the coconut simple syrup. Spoon 1/3 of the coconut filling onto the cake and using a small offset metal spatula, spread it into an even layer, leaving a 1/2-inch border around the edge of the cake. Repeat with 2 more layers. Brush the cut side of the reserved cake layer with the remaining syrup. Place the layer cut side down on top of the cake.
Frost the sides and top of the cake with the buttercream. Pat the coconut onto the sides of the cake and sprinkle the remaining coconut on the top of the cake.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1272.05 Kcal (5326 kJ)
Calories from fat	731.01 Kcal
		% Daily Value*
Total Fat	81.22g	125%
Cholesterol	270.21mg	90%
Sodium	574.64mg	24%
Potassium	512.82mg	11%
Total Carbs	125.66g	42%
Sugars	66.96g	268%
Dietary Fiber	3.47g	14%
Protein	15.52g	31%
Vitamin C	1.2mg	2%
Vitamin A	0.7mg	22%
Iron	4.7mg	26%
Calcium	187mg	19%

Amount Per 100 g
Calories	297.41 Kcal (1245 kJ)
Calories from fat	170.91 Kcal
		% Daily Value*
Total Fat	18.99g	125%
Cholesterol	63.18mg	90%
Sodium	134.35mg	24%
Potassium	119.9mg	11%
Total Carbs	29.38g	42%
Sugars	15.66g	268%
Dietary Fiber	0.81g	14%
Protein	3.63g	31%
Vitamin C	0.3mg	2%
Vitamin A	0.2mg	22%
Iron	1.1mg	26%
Calcium	43.7mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Chocolate-Glazed Brownies

Butter, softened, Sugar, Egg whites, Vanilla extract and 10 more..
Coconut Cream Yummy Cake

Egg whites, Butter, softened, Sugar, Coconut milk, Milk and 12 more..
Coconut Cream Cake

Cold butter, diced, Sugar, Eggs, Vanilla, Salt and 11 more..
Snowflake Cake

Shortening, Sugar, Egg whites, Milk, Clear vanilla extract and 30 more..
Lemon Poppy Seed Cake With Meyer Lemon Mousse

All purpose flour, Sugar, Baking powder, Salt and 17 more..
Chocolate Mint Cake Roll

Eggs, separated, Sugar, divided, Water, Vanilla extract and 18 more..
Vanilla Bean Cupcakes

Unsalted butter, softened, Sugar, Eggs, Whole milk and 10 more..
Banana Cream Pie in Almond Crust

Butter, room temperature, Sugar, Egg, beaten to blend and 15 more..
Valentine Swans

Egg whites, Cream of tartar, Vanilla extract, Salt and 14 more..
Cream-Filled Chocolate Cake Roll

Eggs, separated, Sugar, divided, Water, Vanilla extract and 18 more..
Scottie Cookies

Butter, softened, Butter-flavored shortening and 20 more..
Chocolate Torte

Butter, softened, Sugar, Eggs, Vanilla extract and 15 more..
Birdhouse Cake

Milk, White baking chocolate, chopped, Butter, softened and 24 more..
Tropical Coco Nots

Warm water, Honey, Active dry yeast (2 1/4 tsp) and 14 more..