Description
There is a reason for all the fuss about coconut cake. Yes, it tastes like heaven!
Ingredients
- FOR THE SYRUP:
- 2 cups Sugar
- 1 cup Water
- 3 Tablespoons Coconut Flakes
- FOR THE CAKE:
- 250 grams Butter
- 2 cups Sugar
- 4 Eggs
- 250 milliliters Coconut Milk
- 2 teaspoons Vanilla Powder
- 4 Tablespoons Coconut Flakes
- 500 grams Self-Rising Flour
- FOR THE COCONUT PASTRY CREAM:
- 2 Eggs
- 3 Tablespoons Corn Flour
- 400 milliliters Coconut Milk
- ½ cups Sugar
- 1 pinch Salt
- 2 teaspoons Vanilla Powder
- 3 Tablespoons Butter
- 1-½ cup Coconut Flakes
- FOR THE WHIPPED CREAM:
- 200 milliliters Heavy Cream
- 1 Tablespoon Sugar
- Additional Coconut Flakes, For Garnish
Preparation
For the syrup:
Add all ingredients and bring to boil. When sugar completely dissolves, remove from heat and let cool.
For the cake:
Beat butter and sugar until fluffy. Add eggs one at time and continue beating. Add coconut milk, vanilla and coconut flakes. Finally, add the flour. Mix.
Butter a cake pan and add the mixture. Bake in preheated oven until done. Insert a knife to the center of your cake until it reaches the bottom. If it comes out clean, cake is ready. Let cool and remove from the cake pan. Slice cake horizontally in three layers.
For the coconut pastry cream:
Beat eggs with corn flour until completely dissolved.
Heat a saucepan and add coconut milk, eggs, sugar, salt and vanilla. Continually stir and cook until it is creamy and simmering. Remove from heat and add butter and coconut flakes. Mix and let cool.
For the whipped cream:
Beat heavy cream with sugar until thick with soft peaks.
To assemble the cake:
On the bottom layer of the cake, pour half the syrup and spread half the pastry cream. Repeat with the second layer, reserving some of the pastry cream. Top with the last layer of cake and coat with reserved pastry cream, spreading it around the cake to help it stick together. Refrigerate for 30 minutes.
Spread whipped cream all over the cake. Garnish with coconut flakes and serve.
