Cake batter:
4 1/2 cups all-purpose flour
1 1/2 tablespoons baking powder
2 1/4 teaspoons salt
15 ounces (3 sticks plus 6 tablespoons) unsalted butter
3 cups granulated sugar
6 eggs
1 1/2 cups heavy cream
1 1/2 tablespoons vanilla extract
1 1/2 tablespoons coconut extract
Coconut filling:
5 cups heavy cream
3 cups granulated sugar
9 cups grated coconut, unsweetened
1 pound (4 sticks) unsalted butter, room temperature
1 teaspoon vanilla extract
4 tablespoons cornstarch (if using fresh or fresh frozen coconut, which has some liquid, add an extra tablespoon cornstarch)
Coconut cream cheese frosting:
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup cream cheese, room temperature
1 teaspoon vanilla extract
2 1/2 cups confectioners' sugar
1 vanilla bean, split (seeds only)
Make cake: Preheat oven to 350 degrees. Butter three 10-by-2-inch round cake pans and dust with flour
line pan bottoms with parchment paper
set aside. In a large mixing bowl, sift flour, baking powder and salt
set aside. Using an electric mixer, cream butter and sugar
add eggs one at a time and beat well until light in color. Add cream and extracts and mix gently. Fold in dry ingredients until well-blended. Pour the batter equally into prepared pans. Bake in preheated oven for 35 minutes or until golden and cake tester inserted in middle comes out clean. Let cool. Make filling: Into a large heavy-bottom saucepan, put cream, sugar, coconut, butter and vanilla and bring to boil, stirring often. Add cornstarch to thicken. Set aside until completely cool. Make frosting: Using an electric mixer, blend butter and cream cheese until light and fluffy. Add vanilla extract
mix well. At low speed, add the confectioners' sugar and the seeds scraped from vanilla bean
mix until smooth and creamy. To assemble: With a serrated knife, cut each cake layer in half horizontally to make six layers. Place one layer on a cake platter or cake round, spread cake filling on the top, place another layer of cake on top of the filling and continue adding cake layers, topping each layer except the top layer with filling. Evenly spread the cream cheese frosting over the top and sides of cake. Slice and serve. Per serving: 1,067 calories, 7 grams protein, 71 grams fat (percent calories from fat, 60), 105 grams carbohydrates, 233 milligrams cholesterol, 482 milligrams sodium, 4 grams fiber.
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