Throwdown's Toasted Coconut Cake with Coconut Filling and Coconut Buttercream

foodnetwork.com

Jennifer Ferdinand

subheading: Toasted Coconut:

2 cups sweetened flaked coconut

subheading: Coconut Simple Syrup:

1 ½ cups water

1 tablespoon granulated sugar

¾ cup sweetened flaked coconut

subheading: Coconut Custard:

¾ cup whole milk

¾ cup unsweetened coconut milk

½ vanilla bean, seeds scraped

4 large egg yolks

⅓ cup granulated sugar

3 tablespoons cornstarch

2 teaspoons coconut rum (recommended: Malibu)

½ teaspoon pure vanilla extract

subheading: Coconut Filling:

¾ cup coconut custard (recipe above), cold

¾ cup very cold heavy cream

subheading: Coconut Buttercream:

3 stick unsalted butter, softened

⅓ cup confectioners' sugar

¾ cup coconut custard (recipe above) (cold)

Pinch fine sea salt

subheading: Cake:

2 tablespoons softened butter, for pans

2 ¼ cups cake flour, plus more for pans

1 cup whole milk, at room temperature

6 large egg whites, at room temperature

1 vanilla bean, split and seeds scraped

½ teaspoon pure vanilla extract

1 ¾ cups granulated sugar

1 tablespoon plus 1 teaspoon baking powder

1 teaspoon fine sea salt

12 tablespoons unsalted butter, cut into 12 pieces, slightly cold

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