Coconut Layer Cake
I hate to admit this, but when I was a kid, my all-time favorite snack was those coconut-coated cake-and-cream filled marshmallow snowballs packaged in sticky pairs. Their neon-pink color was so fluorescent and I ate so many that I’m sure my insides are still glowing. Now I’m all grown up and presumably know better, but from time-to-time I still like a coconut-and-cake fix. This recipe is the remedy. The cake should be assembled at least a few hours before you plan to serve it so the flavors have time to meld. I guarantee that the most memorable thing about this cream-filled coconut cake concoction will be how great it tasted, not its shocking color.
Recipe information
Yield
makes one 9-inch (23-cm) cake; 10 to 12 servings
Ingredients
Filling
Rum Syrup
Whipped Cream
Preparation
Step 1
To make the filling, in a medium saucepan over medium heat, warm the 1 1/4 cups (310 ml) milk with the 1/2 cup (100 g) sugar. Scrape the seeds from the vanilla bean and add them to the saucepan, then drop in the pod.
Step 2
In a small bowl, whisk together the cornstarch and the remaining 1/4 cup (60 ml) milk until completely smooth. In a medium bowl, whisk the egg yolks until combined.
Step 3
When the milk-sugar mixture is hot, stir the cornstarch mixture to recombine, then whisk it into the saucepan. Cook, stirring constantly, until the mixture thickens. While whisking constantly, pour about one-third of the hot thickened milk into the egg yolks, then scrape the yolk mixture into the saucepan. Cook, stirring constantly and scraping the bottom of the pan, just until the mixture begins to boil (it will be very thick). Pour the mixture into a clean bowl and remove the vanilla pod (it can be rinsed, dried, and used for another purpose; see page 14). Stir in the 1 cup (70 g) coconut, cover, and refrigerate until chilled. (To speed up the chilling, you can set the bowl containing the filling in a larger bowl filled with ice water.)
Step 4
To make the syrup, warm the water and 1/2 cup (100 g) sugar, stirring until the sugar dissolves. Remove from the heat, add the rum, and let cool to room temperature.
Step 5
To assemble the cake, with a long serrated knife, slice the sponge cake horizontally into 3 equal layers. Place one cake layer on a serving plate and brush evenly with 1/3 cup (80 ml) rum syrup. Evenly spread half of the filling on top of the soaked cake layer. Cover it with a second cake layer. Brush the second layer with another 1/3 cup (80 ml) rum syrup. Spread the remaining filling over the second soaked cake layer. Place the final cake layer on top and brush with the remaining rum syrup. Cover with plastic wrap and refrigerate the cake for at least 4 hours or up to overnight.
Step 6
To make the whipped cream and finish the cake, in a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the cream until it just beings to hold its shape. Whisk in the 1 1/2 tablespoons sugar and the vanilla until stiff, but don’t overbeat.
Step 7
Using an icing spatula, spread the whipped cream evenly over the top and sides of the cake. Cover the top and sides of the cake with the toasted coconut by sprinkling coconut on top of the cake and pressing some around the sides with your hands.
Serving
Step 8
This cake is delicious on its own. Or, you can make a simple tropical fruit and berry compote to serve alongside: Toss diced mango, papaya, banana, or pineapple (or a mixture); fresh raspberries, blueberries, or sliced strawberries (or a mixture); a few tablespoons of sugar; and a shot of dark rum. Let stand until the sugar dissolves and the mixture is juicy.
Storage
Step 9
This cake will keep in the refrigerator for up to 3 days, unfrosted. Make the whipped cream and finish the cake the same day you plan to serve it.
tip
Step 10
I prefer to use unsweetened coconut to make the filling, but if you can find only sweetened coconut, reduce the sugar in the filling by 1 tablespoon.
