Ingredients
3 c. (450g) all-purpose flour
1 tbsp. (11g) baking powder
1 tsp. (3g) baking soda
1/2 tsp. (2g) kosher salt
8 oz. butter
2 c. (430g) granulated sugar
4 large eggs
1 1/4 (300g) buttermilk
1 tbsp. pure vanilla extract
1 qt. whole milk
1 c. granulated sugar
9 egg yolks
1/4 c. cornstarch
1 tbsp. pure vanilla extract
8 oz. coconut puree
1 c. granulated sugar
1 pt. water
1 c. egg whites
14 oz. powdered sugar
Preparation
Step 1Preheat oven to 350°. Grease a 9" cake pan then place a parchment paper circle on the bottom.Step 2Cream butter and sugar in electric mixer. Add eggs, add flour, and buttermilk alternately, scraping bowl often.Step 3Pour into prepared cake pan. When filling, do not fill more than halfway - the batter rises a lot.Step 4Bake for 55-65 minutes or until cake tester or toothpick comes out clean.
Step 1Sift together sugar and cornstarch. Whisk until blended with egg yolks.Step 2Boil milk and slowly pour over egg-sugar-cornstarch mixture while mixing rapidly.Step 3Return mixture to medium heat and whisk while heating, until mixture thickens and bubbles form.Step 4Add vanilla. Remove from heat, transfer to a bowl, and cover with plastic wrap. Place over ice and stir occasionally.
Step 1Boil ingredients then cool.
Step 1Whisk over double boiler until 130°. Then place immediately in electric mixer on medium speed and whip into a meringue frosting. (Frosting should be cool!)
Step 1 Cut cake into two layers.Step 2A spoonful at a time, use a pastry brush to spread syrup over each cake layer. Step 3Fill layers with coconut cream then cover cake 7 minute frosting. (It is very sticky, so you must spread it right away and don’t let it sit. Allow the meringue in the mixer to continue spinning so it does not dry up.) Use the spatula to cover the cake quickly and pull it away in a snapping motion to make the points.
