Make the cake: Preheat the oven to 350 degrees F. Butter and flour two 9-inch-by-2-inch round cake pans and line the bottoms with parchment paper. Whisk together the milk, egg whites, vanilla seeds and vanilla extract in a medium bowl.
In the bowl of a stand mixer fitted with the paddle attachment, mix together the 2 1/4 cups flour, the sugar, baking powder and salt. With the mixer running on low speed, add the 12 tablespoons butter, one piece at a time, and continue beating until the mixture resembles moist crumbs. Add all but 1/2 cup of the milk mixture and beat on medium speed until pale and fluffy, about 1 1/2 minutes. With the mixer on low speed, add the remaining 1/2 cup milk mixture. Increase the speed to medium and beat for 30 seconds more. Scrape the sides of the bowl and mix for 20 seconds longer. Divide the batter evenly between the cake pans and smooth the tops with 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 pans on a baking rack for 10 minutes. Run a small knife around the sides of the pans and invert the cakes onto the baking rack. Remove the parchment paper and let cool completely, about 45 minutes.
Make the coconut filling: Combine the coconut custard and cream in a bowl and whip until soft peaks form.
Make the coconut buttercream: Beat the butter and confectioners' sugar in a stand mixer fitted with the paddle attachment until light and fluffy, about 4 minutes. Add the coconut custard and salt; beat until the buttercream is smooth.
Assemble the cake: Use a long serrated knife to slice each cake horizontally into 2 layers. Reserve one of the flat bottom layers for the top of the cake. Place another one of the layers on a cardboard round, cut-side up, and brush with some of the coconut simple syrup. Spoon one-third 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 the top of the cake with the buttercream. Pat the toasted coconut onto the sides of the cake and sprinkle some on the top.
Photograph by Yunhee Kim

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2236.8 Kcal (9365 kJ)
Calories from fat	1068.38 Kcal
		% Daily Value*
Total Fat	118.71g	183%
Cholesterol	260.58mg	87%
Sodium	1086.39mg	45%
Potassium	729.33mg	16%
Total Carbs	277.03g	92%
Sugars	187.17g	749%
Dietary Fiber	3.34g	13%
Protein	21.62g	43%
Vitamin C	1.1mg	2%
Vitamin A	0.9mg	31%
Iron	6.4mg	35%
Calcium	258.8mg	26%

Amount Per 100 g
Calories	344.47 Kcal (1442 kJ)
Calories from fat	164.53 Kcal
		% Daily Value*
Total Fat	18.28g	183%
Cholesterol	40.13mg	87%
Sodium	167.31mg	45%
Potassium	112.32mg	16%
Total Carbs	42.66g	92%
Sugars	28.83g	749%
Dietary Fiber	0.51g	13%
Protein	3.33g	43%
Vitamin C	0.2mg	2%
Vitamin A	0.1mg	31%
Iron	1mg	35%
Calcium	39.9mg	26%

* 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

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