ULTIMATE COCONUT CAKE

COCONUT CAKES:

4 sticks unsalted butter softened

3 C sugar

6 large eggs

4 1/2 C flour

1 1/2 T baking powder

1/2 t salt

1 1/2 C heavy cream

1 1/2 T vanilla

1 t coconut extract

Pre-heat oven to 325 degrees and butter two 10 inch round cake pans.  Set aside.  In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy; 5-6 minutes.  Add eggs one at a time and beat until creamy, occasionally scraping down sides of bowl with a spatula.  In a large bowl, sift together flour, powder and salt.  In a small bowl, mix together cream, vanilla and coconut extract.  With mixer on low speed, add small amount of flour mixture, alternating with small amount of cream mixture, beginning and ending with flour.  Beat until just combined.  Pour batter into prepared cake pans and bake until a toothpick comes out clean; about 40-45 minutes.  Let cook completely on a wire rack before removing.

SIMPLE SYRUP:

3/4 C water

3/4 C sugar

Place water and sugar in a medium saucepan over medium-high heat.  Bring to a boil, stirring occasionally, until sugar has dissolved.  Remove from heat and let cool completely.

FROSTING:

2 sticks unsalted butter, softened

8 oz cream cheese, softened

1 t vanilla

5 C powdered sugar

1 vanilla bean, scraped

Place butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment.  Beat until creamy.  With mixer on low speed, slowly add vanilla, seeds from vanilla bean and powdered sugar.  Continue beating until smooth and creamy; about 3 minutes.

FILLING:

5 C heavy cream

3 C sugar

4 sticks unsalted butter

1/4 C cornstarch

1 t vanilla

1 T water

9 C shredded coconut

Place cream, sugar and butter in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally until sugar is dissolved and butter is melted.  In a small bowl, mix together cornstarch, vanilla and water.  Whisk in 1/2 cup of cream mixture until combined, then pour into remaining cream mixture and bring to a boil.  Simmer until thickened; about 1 minute.  Remove from heat.  Place coconut in the bowl of a food processor and pulse until coconut is finely chopped.  Stir in coconut to cream mixture until well combined and then transfer to a large baking dish and let cool.  Cover with plastic wrap and chill overnight.  Just before using, place mixture in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth and creamy; 4-5 minutes.

TO ASSEMBLE:

2 C shredded coconut

2 coconut cakes

simple syrup

coconut filling

frosting

Pre-heat oven to 375 degrees.  Line baking sheet with parchment paper.  Spread coconut in an thin, even layer on prepared sheet.  (May need to do in two batches.)  Bake until golden, stirring occasionally.  Set aside to cool.

Using a serrated knife, trim tops of cakes to make level; discard trimmings (or eat, like i did).  Cut each cake into 3 even layers.  Place four strips of parchment paper around perimeter of serving plate or lazy susan.

Place one layer on the cake plate, brush with about one-fifth of the simple syrup.  Spread two cups of filling, then place second layer of cake on top.  Repeat process, ending with cake on top.

Spread top and sides of cake with frosting.  Press toasted coconut into sides of cake, remove parchment paper and chill in fridge at least 5 hours.  Slice immediately, but bring to room temperature before serving.