Hawaiian Coconut Cake

Prepare cake. Remove the pans to a wire rack to cool for 15 to 20 minutes, then turn the layers out onto the rack to cool completely. Refrigerate for 30 minutes while making filling. When cake is chilled, use a sharp knife to carefully trim off all browned crust from the top, bottom and sides of the layers to create completely white layers. Slice each layer horizontally in half to create 4 layers total. To make the haupia filling: In a heavy saucepan, combine the sugar and cornstarch. Gradually whisk in 1 1/2 cups water until the mixture is smooth, then stir in the coconut milk. Place over medium heat and cook, stirring almost constantly, until thickened, about 10 minutes. Remove from the heat and set aside to cool for about 10 minutes. Spread about 1/4 of the filling between each layer and on top of the cake. Set aside at room temperature for the filling to set while preparing the frosting. To make the whipped cream frosting: Place a metal bowl and wire whisk or the beaters of a hand mixer in a freezer until well chilled. In a small saucepan, combine the confectioners' sugar and cornstarch and whisk to mix well. Slowly whisk in 1/2 cup of the cream until very smooth. Place over medium heat and stir constantly to prevent scorching on the bottom until the mixture just begins to thicken and comes almost to a boil. Transfer to a bowl and set aside, stirring occasionally, to cool to room temperature. In the chilled bowl, combine the remaining 1 1/2 cups cream and the vanilla and beat with the chilled whisk or hand mixer just until the cream begins to hold its shape. While still beating, add the confectioners' sugar mixture a little at a time and beat just until the mixture forms stiff peaks when the beater is raised and is spreadable
be careful not to overbeat. To finish: Frost the cake, starting with the sides and ending with a 1-inch border around the outside perimeter of the top, leaving the haupia on the top exposed. Generously sprinkle the frosted area with the coconut and garnish with orchids, if desired. Per serving: 793 calories, 7 grams protein, 51 grams fat (percent calories from fat, 58), 83 grams carbohydrates, 69 milligrams cholesterol, 322 milligrams sodium, 5 grams fiber.