We saw this recipe in a local newspaper and decided to make this our Easter dessert. The recipe is attributed to Kim Ode at the Minneapolis Star Tribune. Here is the link. We thought the cake was delicious, and everyone who tried it commented that the coconut custard filling would make a terrific dessert on its own. We print the recipe here for those who can’t get the link. As noted, cake flour, not all-purpose flour is used here.
8 eggs, separated
1 tsp vanilla extract
1 tsp coconut extract
1 cup cake flour
¼ tsp salt
½ tsp cream of tartar
1¼ cups sugar
2 cups coconut flakes or chips, sweetened or unsweetened
Coconut Custard (see separate recipe below)
Whipped Cream Frosting (see separate recipe below)
Preheat the oven to 325 degrees F and place rack in center position. Using 2 (8- or 9-inch) round pans, cut and fit 2 rounds of parchment paper. Spray paper with cooking paper.
Separate the 8 eggs, placing all the whites in a large bowl and placing 4 yolks each in two small bowls. Set 1 bowl of yolks aside for the custard.
Add vanilla and coconut extracts to remaining bowl of yolks and whisk together. Set aside. In another bowl, whisk together the flour and salt until airy and free of lumps. (You can also use a sifter.) Set aside.
With a mixer, beat together egg whites and cream of tartar on medium speed until frothy, then slowly begin adding the sugar, a spoonful at a time. Increase the speed and beat until the whites hold a soft peak when beaters are lifted. With a spatula, fold the egg yolks into the whites, then fold in the flour, scraping and lifting from the bottom of the bowl, being careful to deflate the whites as little as possible, until no streaks of dry flour remain.
Divide batter among the 2 pans. Bake for 28 to 30 minutes, or until cake springs back when pressed gently in the center.
Place pans on wire rack to cool completely. The cakes will shrink a bit as they cool.
While oven is still hot, spread coconut on a rimmed pan and toast until golden, watching carefully and stirring occasionally. This will take about 5 minutes for chips, 10-15 minutes for flakes. Pour toasted coconut into a bowl and set aside.
To assemble the cake: Remove cooled cakes from pans and peel off parchment paper. Turn right side up and, with a long serrated knife, carefully split each cake into 2 even layers. Place 1 layer on a serving plate and cover with a third of the custard (about ¾ cup). Repeat with the remaining cake layers and custard. Spread any remaining custard over the top of the cake. Wrap the outside and top of the cake with plastic wrap, pulling it firmly against the sides and refrigerate overnight, or up to two days.
Up to within 24 hours of serving, whip the cream and spread over the top and sides of the cake, then cover generously with coconut. Return the cake, uncovered, to the refrigerator until serving time. Slice with a serrated knife.
4 egg yolks
⅓ cup cornstarch
¾ cup sugar
¼ tsp salt
1 (13.5- to 14-oz.) can coconut milk (not low-fat or lite)
1¼ cups milk, or enough to equal 3 cups with the coconut milk
½ tsp vanilla extract
In a small bowl, whisk together the egg yolks; set aside.
In a medium saucepan, stir together the cornstarch, sugar and salt. Open the can of coconut milk, taking care to open the end indicated on the can (because the solids will have settled), then pour into a 4-cup measure and whisk to recombine the liquids and solids. Add milk to equal 3 cups and whisk together.
Return the saucepan to the heat and whisk in the yolk mixture, stirring at a boil for another minute. Remove from heat, stir in the vanilla extract, then pour into a bowl. Let cool for 10 minutes, then stir. Cover with plastic wrap and refrigerate until cool.
Whipped Cream Frosting
2 cups heavy whipping cream
¼ cup powdered sugar
Whip the cream with the powdered sugar to stiff peaks.