Toasted Coconut Cake With Coconut Filling and Buttercream
INGREDIENTS
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2 tablespoons unsalted butter, at room temperature (for the pans), plus 12 tablespoons cold butter, cut into 12 pieces (for the cake)
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2 1/4 cups cake flour, plus more for the pans
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1 cup whole milk, at room temperature
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6 large egg whites, at room temperature
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1 vanilla bean, split lengthwise, seeds scraped out and reserved
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1/2 teaspoon pure vanilla extract
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1 3/4 cups granulated sugar
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1 tablespoon plus 1 teaspoon baking powder
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1 teaspoon salt
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3/4 cup Coconut Custard, cold
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3/4 cup heavy cream, cold
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3 sticks unsalted butter, at room temperature
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1/3 cup confectioners' sugar
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3/4 cup Coconut Custard
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Pinch of salt
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Coconut Simple Syrup
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2 cups sweetened flaked coconut, lightly toasted, for garnish
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