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coconut toasted cake with coconut buttercream filling

(13 ratings)
review
rosycalvin avatar
Private Recipe by
R C
@rosycalvin
Anytown, NV

This was a cake that I created for my parents who came from Cuba in the early 1960's. I incorporated the coconut and the custard which is VERY Cuban and threw in the rum to give it that authenticity that I believe makes this cake a winner. I know that when I make it, usually on a Saturday afternoon, it's gone by Sunday evening. Although my parents are no longer alive, when I make it, I feel the comfort. Note: This cake has a copyright by Rosy Rios-Calvin

(13 ratings)
yield 8 serving(s)
prep time 5 Hr 35 Min
cook time 1 Hr 5 Min
method Bake

Ingredients For coconut toasted cake with coconut buttercream filling

  • TOASTED COCONUT
  • 2 c
    sweetened flaked coconut
  • COCONUT SIMPLE SYRUP
  • 1 1/2 c
    water
  • 1 Tbsp
    granulated sugar
  • 3/4 c
    sweetened flaked coconut
  • COCONUT CUSTARD
  • 3/4 c
    whole milk
  • 3/4 c
    unsweetened cream of coconut milk
  • 1/2 sprig
    vanilla bean seeds, scraped
  • 1 lg
    egg yolk
  • 1/3 c
    granulated sugar
  • 3 Tbsp
    cornstarch
  • 2 tsp
    coconut rum- preferably parrot bay
  • 1/2 Tbsp
    pure madagascar vanilla extract
  • COCONUT FILLING
  • 3/4 c
    coconut custard recipe above, cold
  • 3/4 c
    heavy whipping cream
  • COCONUT BUTTERCREAM
  • 3 stick
    unsalted butter, softened
  • 1/3 c
    confectioner's sugar
  • 3/4 c
    coconut custard recipe above, cold
  • pinch
    fine sea salt
  • CAKE
  • 2 Tbsp
    softened butter for pans
  • 2 1/4 c
    cake flour, plus more for pans
  • 1 c
    whole milk, at room temperature
  • 6 lg
    egg whites, at room temperature
  • 1 sprig
    vanilla bean, split & seeds scraped
  • 1/2 tsp
    pure madagascar vanilla extract
  • 1 3/4 c
    granulated sugar
  • 1 Tbsp
    baking powder plus 1 teaspoon
  • 1 tsp
    fine sea salt
  • 12 Tbsp
    unsalted butter, cut into 12 pieces, cold

How To Make coconut toasted cake with coconut buttercream filling

  • 1
    FOR THE TOASTED COCONUT: Preheat oven to 325 degrees F. Spread the coconut evenly onto a baking sheet and toast until lightly golden brown, stirring once, 8 to 10 minutes. Turn off of the oven and let the coconut sit in the oven until very dry and crunchy but not too much or they will burn, about 15 minutes longer.
  • 2
    FOR THE SIMPLE SYRUP: Bring water and sugar to a boil. Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours. Strain liquid into a saucepan, bring to boil and let cook until the mixture is slightly reduced, about 5 minutes. Let cool.
  • 3
    FOR THE CUSTARD: Combine the milks and vanilla bean and seeds in a medium Teflon saucepan and bring to a simmer over low heat. Watch it so it won't burn! Whisk together the yolks, sugar and cornstarch in a large bowl. Slowly whisk the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a boil, whisking constantly, until thickened. Scraped the mixture into a bowl and whisk in the rum and vanilla extract. Let cool to room temperature then cover with plastic wrap and refrigerate until cold, at least 2 hours.
  • 4
    FOR THE FILLING: Combine the custard and cream in a bowl and whip until soft peaks form.
  • 5
    FOR THE BUTTERCREAM: Beat the butter and sugar in a stand mixer fitted with the paddle attachment, until light and fluffy, about 4 minutes. Add the coconut custard and salt and beat until combined ans smooth.
  • 6
    FOR THE CAKE: 1).Preheat oven to 350 degrees F. Butter and flour 2 (9x2 inch) round cake pans and line bottoms with parchment paper. 2). Whisk together the milk, egg whites, vanilla bean seeds and vanilla extract in a medium bowl. 3). In a bowl of a mixer fitted with the paddle attachment, mix together the flour, sugar, baking powder and salt. With the mixer running at low speed, add the butter, one piece at a time and continue beating until mixture resembles moist crumbs. Ad all but 1/2 cup of milk mixture to crumbs and beat at medium speed until the mixture is pale and fluffy, about 1 1/2 minutes. With mixer on low speed, add remaining 1/2 cup of the milk mixture, increase speed to medium and beat 30 seconds more. Scrape sides of the bowl and mix for 20 seconds longer. Divide the batter evenly between the cake pans and smooth the tops using a spatula. 4). Bake until a toothpick inserted into the center comes out with a few crumbs attached. 23 to 25 minutes. Cool in the pan on a baking rack for 10 minutes. Run a smooth knife around the side of the pan and invert cakes onto the baking rack, removing parchment paper and let cool completely, about 45 minutes to an hour.
  • 7
    TO ASSEMBLE: 1).Using a long serrated knife or bakers string, slice each cake horizontally into 2 loaves. Reserve 1 of the flat bottom loaves for the top of the cake. Place another layer on cardboard round cut side up and brush with some of the coconut simple syrup.Spoon 1/3 of the coconut filling onto the cake and using a small offset spatula spread it into an even layer, leaving a 1/2-inch border around the edge of the cake. Repeat 2 more layers. Brush the cut side of the cake layer with the remaining syrup. Place the layer cut side down on top of the cake. 2). Frost the sides and top of the cake with the buttercream. Pat the coconut onto the sides of the cake and sprinkle the toasted coconut on the top of the cake. ENJOY!
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