COCONUT CREAM CAKE
Steps:
- Filling-Beat eggs, flour and sugar in large bowl. Place half and half and coconut in heavy large saucepan. Scrape seeds from vanilla bean into pan; add bean. Bring to simmer over medium heat, stirring occasionally. Gradually whisk coconut mixture into egg mixture. Return to pan. Whisk over medium heat until mixture bowls, about 6 minutes. Remove from heat. Discard bean. Whisk in butter. Transfer to a large bowl; press plastic wrap onto surface and chill untill cold at least 3 hours. Can be made one day ahead -Cake-Preheat oven to 350. Spray 3 8-inch pans with 2 inch sides with non stick spray. Line bottoms with parchment. Spray parchment. Sift flour, baking powder, and salt into medium bowl. Beat sugar and butter in large bowl until creamy, about 5 minutes. Add eggs 1 at a time, blending well after each addition. Beat in vanilla. Add flour mixture in 3 additions alternately with coconut milk in two additions. Divide batter among pans; smooth tops. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans on reacks 5 minutes. Turn cakes out onto racks. Cool Completly. Using sereted knife, cut each cake horizontally in half. Place cake halves on baking sheet in single layer and freeze 1 hour for easy assembly. -Buttercream-Whisk first 4 ingrediants in heavy small saucepan. Cook over medium heat until mixture just begins to boil. Transfer to small bowl; cover and chill until cold, about 2 hours - (can be made one day ahead) Using electric mixer, beat butter,sugar and salt in large bowl until fluffy, about 7 minutes. Gradually beat in cold vanilla base until smooth.Place one cake round on plate. Spread 1 cup filling over. Repeat with 4 more layers and remaining filling. Top with remaining cake layer, pressing to adhere. Spread buttercream over sides and top of cake. Can be made 1 day ahead. Cover losely: chill. Let stand at room temp 1 hour before serving. Press toasted coconut on tops and sides to cover.
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