Directions:
- For coconut custard filling: Beat eggs, flour,and sugar in large bowl.
- Place half and half, vanilla, and coconut in heavy large suacepan. Bring to simmer over medium heat, stirring occasionally.
- Gradually whisk coconut mixture into egg mixture.
- Return to pan and whisk over medium heat until mixture boils, about 6 minutes.
- Remove from heat.
- Whisk in butter.
- Transfer to large bowl; press plastic wrap onto surface and chill until cold at least 3 hours.
- For Cake: Preheat oven to 350°F Spray three eight inch cake pans with vegetable spray.
- Line bottoms of pans with parchment and spray the parchment.
- Sift flour, baking powder and salt into large bowl. Beat sugar and butter in large bowl until creamy about 5 minutes. Add eggs 1 at a time blending well after each addition.
- Beat in vanilla.
- Add flour mixture in 3 additions alternately with coconut milk in 2 additions.
- Divide batter between pans, smooth tops.
- Bake cakes until tester inserted into center comes out clean, about 25-35 minutes.
- Cool cakes in pans on racks 5 minutes.
- Turn cakes out onto racks; cool completely.
- Using serrated knife, cut each cake horizontally in half. Place cake halves on baking sheets in single layer and freeze 1 hour for easy assembly.
- For Buttercream; Whisk first 4 ingredients in heavy small saucepan.
- Cook over medium heat until mixture just begins to boil.
- Transfer to small bowl, cover and chill about 2 hours.
- Using electric mixer, beat butter, sugar and salt in large bowl until fluffy, about 7 minutes.
- Gradually beat in cold vanilla base until smooth.
- To assemble:.
- Place 1 cake round on plate.
- Spread 1 c filling over. Repeat with 4 more cake layer and remaining filling.
- Top with remaining cake layer, pressing to adhere.
- Spread buttercream over sides and top of cake.
- Press toasted coconut onto top and sides of cake to cover.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1687.16 Kcal (7064 kJ) | ||
| Calories from fat | 940.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 104.45g | 161% | |
|---|---|---|---|
| Cholesterol | 249.76mg | 83% | |
| Sodium | 1617.06mg | 67% | |
| Potassium | 1142.78mg | 24% | |
| Total Carbs | 177.42g | 59% | |
| Sugars | 101.17g | 405% | |
| Dietary Fiber | 7.12g | 28% | |
| Protein | 17.99g | 36% | |
| Vitamin C | 1.9mg | 3% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 4.7mg | 26% | |
| Calcium | 288.9mg | 29% | |
| Amount Per 100 g | |||
| Calories | 353.2 Kcal (1479 kJ) | ||
| Calories from fat | 196.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.87g | 161% | |
|---|---|---|---|
| Cholesterol | 52.28mg | 83% | |
| Sodium | 338.52mg | 67% | |
| Potassium | 239.23mg | 24% | |
| Total Carbs | 37.14g | 59% | |
| Sugars | 21.18g | 405% | |
| Dietary Fiber | 1.49g | 28% | |
| Protein | 3.77g | 36% | |
| Vitamin C | 0.4mg | 3% | |
| Vitamin A | 0.1mg | 14% | |
| Iron | 1mg | 26% | |
| Calcium | 60.5mg | 29% | |
* 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.
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