CAKE:
5 eggs, separated
1/4 tsp cream of tarter
1 1/2 cups sugar (divided 1 1/4 in cake 1/4 cup in egg whites)
1/2 cup butter, room temp
1/2 cup oil
1 tsp coconut extract
1/2 tsp vanilla extract
1/4 tsp almond extract
2 1/4 cups cake flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup buttermilk
2 cups flaked coconut, chopped
FILLING:
1/2 cup sugar
1/4 cup corn starch
1/8 tsp salt
4 large egg yolks
1 cup half & half
1 cup coconut milk
3 tbsp butter
1 tsp vanilla
1/4 tsp coconut extract
1 cup heavy cream , whipped
Preheat oven 350
Prepare 3 (9”) pans with spray
Step 1 – separate eggs, whites into mixing bowl, yolks in separate bowl.
Whip egg whites with the cream of tarter. Set aside.
Step 2 – in large mixing bowl beat sugar, butter and oil until well blended. Add egg yolks, one at a time, beating well after each. Beat in extracts. Next combine dry ingredients. Add to creamed mixture alternating with buttermilk beating well after each ending with dry ingredients. Stir in coconut. Gently fold in whipped egg whites. Pour into prepared pans and bake 25-20 or until toothpick inserted comes out clean. Cool in pan 10 minutes. Cool completely on racks.
FILLING: ( make before the cake so can chill)
whisk sugar, corn starch and salt together in sauce pan. Whisk egg yolks and milks together. Gradually whisk into the dry ingredients. Whisking constantly for 6-7 minutes or until bubbly. Cook 1 more minute. Remove from heat and whisk in extracts and coconut. Pour into medium bowl and chill in fridge for at least 2 hours. Once chilled, whip the whipping cream with 1/4 cup sugar until stiff peaks form. Gently fold into cooled filling.
Frosting:
8 oz cream cheese
1 stick butter
4 1/3 cups powdered sugar
1 1/4 tsp coconut extract
1 cup sweetened flaked coconut ( plain or toasted)
Whip butter and cream cheese together. Add in the powdered sugar and beat together. Lastly add the extract.
Frost cake and cover outside of cake with either plain or toasted coconut.
