Coconut Cream Cake

Coconut Cream Cake

Originally Published on May 8, 2012

Our Coconut Cream Pierecipe has always been very popular in our family for 30 years and more recently with many of our regular readers who have tried it and loved it too. I've always wanted to try using that creamy, fabulous filling in a homemade sponge cake to make a tempting dessert cake. With a covering of vanilla whipped cream and the sponge soaked in a little coconut rum, I definitely was not disappointed in the result. This would make an amazing birthday cake for any coconut cream pie lover.

Sponge Cake

Grease and flour two 9 inch cake pans and line the bottoms with parchment paper circles for easy release.

Sift together and set aside:

• 1 cup flour
• 1 tsp baking powder

For the meringue base of the batter you will need:

• 6 eggs separated, room temperature
• 1/4 tsp cream of tarter
• 1 cup sugar, separated in 2 half cups
• 2 tsp vanilla extract
• 1/2 tsp lemon flavoring (optional)

Beat egg whites and cream of tarter until foamy. Add ½ cup sugar gradually until egg whites are stiff.

Beat egg yolks and ½ cup sugar until foamy and thickened.

Fold beaten egg yolks into the beaten egg whites along with the vanilla (and lemon) for only a few turns before slowly and gradually folding in the flour and baking powder mixture very gently BY HAND using a rubber spatula until just incorporated into the meringue mixture. I mix in the dry ingredients in 3 equal portions. Do not over mix, you just want the flour to be incorporated; over mixing will deflate the egg whites and result in a tough textured final product.

Pour into greased and parchment paper lined 9 inch round cake pans and bake at 325 degrees F for 25-30 minutes or until center springs back when touched. Turn onto a wire rack to cool completely.

For the coconut cream filling

Scald in the microwave or on the stove top:

• 3 cups whole milk

Microwave works best as there is no chance of burning the milk.

Meanwhile, in a saucepan combine

• 1/3 cup flour
• 2/3 cup sugar
• pinch of salt
• 1 cup unsweetened fine coconut

Over medium low flame slowly add 1 cup of the scalded milk, whisking constantly. As you notice the filling beginning to thicken, add another cup of the scalded milk continuing to stir constantly until it begins to thicken again. Add the final cup of scalded milk, stirring constantly. Continue to cook over medium low heat until mixture begins to slightly thicken. At this point remove from heat and pour about a half cup of this mixture onto

• 3 slightly beaten extra large egg yolks

whisking constantly. Pour the egg mixture immediately back into the pot, continuing to constantly stir. Cook for an additional two or three until the filling reaches pudding consistency and remove from the flame. The mixture should just be beginning to boil at this point.

Stir in

• 4 tbsp butter
• 2 tsp vanilla extract
• 1/4 tsp pure almond extract

Chill for about 3 hours or until completely cooled before splitting the layers of cake in half and filling the inside 3 layers of the cake with the coconut cream filling.

Optionally, you can sprinkle some coconut rum over each of the cake layers before adding the filling. I use about 1 ounce of coconut rum per layer of cake.

Frost the entire outside of the cake with vanilla whipped cream.

Vanilla Whipped Cream

• 2 cups whipping cream
• 2 tsp vanilla extract
• 6 tbsp icing sugar (i.e. powdered sugar)

Combine and beat to soft peaks and spread on top and sides of the filled cake. Garnish with toasted coconut and serve.

Coconut Cream Cake