Classic Coconut Cake

Step 1

Filling: In a heavy saucepan over medium heat, simmer the cream, sugar, and coconut cream.

Step 2

In a small bowl, stir the cornstarch and milk until there are no lumps. Whisk the cornstarch mixture into the cream in the saucepan until smooth. Stir and cook for three minutes longer.

Step 3

Add the butter and coconut, continually stirring, and cook for three minutes more. Cool to room temperature and refrigerate until thickened (about 2 hours). Keep in the icebox until ready to use.

Step 4

Cake: Preheat oven to 350 degrees

Step 5

Grease and lightly flour three 9-inch round cake pans and line the bottoms with wax paper.

Step 6

In a glass bowl, sift the flour, baking powder and salt together.

Step 7

In another bowl with an electric mixer, beat the sugar and eggs for one minute. Gradually add the butter, vanilla and milk, beating for two minutes. Add the flour mixture and beat for one minute.

Step 8

Pour the batter evenly into the three cake pans. Bake for 20 minutes or until a toothpick inserted in the center of the cakes comes out clean.

Step 9

Cool on a wire rack for 20 minutes. Then carefully peel off the wax paper and continue cooling on the wire rack.

Step 10

Icing: Place the cream cheese and the butter in a bowl and beat with a mixer until creamy. Add the remaining icing ingredients (salt, sugar, milk and vanilla). Beat until smooth and soft.

Step 11

Syrup: In a small saucepan bring the sugar, water and vanilla to a boil for three minutes. Stir occasionally. Remove from the heat and brush the top of each cake layer with the syrup using a pastry brush. You don't have to use all the syrup.

Step 12

Assemble the Cake: Place one cake layer on a serving platter. Spread it with a layer of the reserved filling and top with another cake layer. Repeat the step.

Step 13

Ice the top and sides of the cake with icing and then sprinkle the top with 1/2 cup shredded coconut. Lots of love in this cake.