Coconut Cake

Yellow Cake

Directions

Preheat over 350 degrees – butter and flour t2o 8 inch round cake pans
In medium size bowl – sift together flour and baking powder. In another bowl, add sugar and
salt. In a mixing bowl cream together butter and sugar mixture for about 3 minutes stopping to
scrape down bowl every minute (3 times). With machine on low add eggs one at a time, mixing
for 1 minute for each egg stopping to scrape down sides of bowls. With machine on low add
1/3 of flour and mix until just incorporated. Add ½ milk, mix until just incorporated. Stopping
and scraping after each addition. Continue with alternate additions ending with the flour,
making sure everything is mixed but not over mixed. Divide cake batter evenly into cake pans.
Place on middle rack of preheated oven. Bake until cake tester inserted in center comes out
clean and cake feels firm and set. Approximately 25-35 minutes. Remove from oven and let
cool on rack.

Coconut Pastry Cream

Directions

In a medium sauce pot – steep coconut milk and coconut while gathering other ingredients. In
medium mixing bowl add yolks, sugar, cornstarch and 2 oz of steeping coconut milk. Whisk until
well incorporated. Bring coconut milk to boil and while whisking slowly add the hot liquid to
the yolk mixture slowly until all is incorporated. With rubber spatula return mixture to pot.
Place over medium heat. Stirring constantly until mixture thickens significantly. Remove from
heat. Turn out into a bowl or sheet pan. Cover with plastic wrap and press until the surface of
cream preventing a skin forming. Chill until cold. Remove from refrigerator. Place in a mixing
bowl of stand mixer with paddle attachment. Beat pastry cream on medium just to loosen up.
Add room temperature butter – 2 oz of butter and beat on medium high for a minute or two.

Italian Meringue

Directions

Place egg white in clean mixing bowl – attach bowl to mixture with whisk attachment. In a small
to medium saucepan add sugar, corn syrup and water. Place over medium high heat and bring
to boil. When mixture comes to a rapid boil start beating egg whites on low to medium speed
(speed number 5 on kitchen aid). Cook syrup to 248 degrees, soft ball stage. Carefully remove
from heat. With machine still running, carefully in a steady stream add the hot syrup to the
whites, avoid the side of the bowl and whisk attachment. When is all syrup is added, increase
speed to high and mix on high for a minute or two. Decrease speed back to 5 and beat until the
sides of bowl is cool to the touch.