12 Layer Coconut Cake Recipe

• 2 cup coconut flakes, medium shred
• 1 pound unsalted butter
• 3 cup granulated sugar
• 6 eggs
• 1 1/2 cup heavy cream
• 1 1/2 tablespoon vanilla extract
• 4 1/2 cup all-purpose flour
• 1 1/2 tablespoon baking powder
• 1/2 teaspoon kosher salt
• sliced strawberries
• 5 cup heavy cream
• 3 cup granulated sugar
• 1 pound unsalted butter
• 4 tablespoon cornstarch
• 3 tablespoon water
• 1 teaspoon vanilla extract
• 9 cup coconut, medium shred
• 1 cup unsalted butter, room temperature
• 5 cup powdered sugar
• 1/2 pound cream cheese
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 1/4 cup unsweetened coconut flakes, medium shred
• 4 egg yolks
• 4 tablespoon granulated sugar
• 1 cup sugar
• 1 cup water

1. Method: Preheat the oven to 350 degrees.Spread the coconut evenly onto a medium sheet pan and bake until lightly browned; eight to ten minutes. Reserve for the cake assembly.In a stand mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy. Add the eggs three at a time, mixing well after each addition, until light in color.In a separate bowl combine the heavy cream, vanilla extract, and coconut oil. In another bowl sift the flour, baking powder, and salt. Starting with the cream mixture, alternately add the wet and the dry sifted ingredients until all are incorporated. Scrape down the sides of the bowl after each addition.Spray two (ten-inch) round cake pans with cooking spray and divide the batter evenly among them. Bake until toothpicks inserted into the cakes come out clean; about 50 minutes to an hour.
2. Method: In a medium saucepan combine the cream, sugar, and butter and bring to a simmer. In a separate bowl whisk the cornstarch and water together to form a slurry. After the cream comes to a boil remove it from the heat. Stir the slurry into the cream mixture, bring to a boil, then remove from the heat. Stir in the vanilla extract and coconut. Place in the refrigerator overnight.
3. Method: In a stand mixer fitted with a paddle attachment cream together the butter, sugar, and cream cheese until light in color. Mix in the vanilla extract until incorporated.
4. Method: In a small saucepan combine the cream and coconut over medium-high heat, and bring to a boil. Set aside to steep for 20 minutes, then strain and discard the coconut. Return the cream to the saucepan and bring to a simmer over medium heat. In a mixing bowl whisk together the egg yolks and sugar until the sugar dissolves and the eggs are light in color. Pour 1/2 cup of the hot cream into the egg mixture very slowly, whisking constantly. Pour this mixture into the hot cream mixture, whisking constantly. Stir constantly over low heat with a wooden spoon until the mixture coats the back of the spoon. Remove from the heat, strain, and chill.
5. In a small saucepan combine sugar and water, and bring to a boil over high heat. Remove from the heat and cool completely before using.