six-layer coconut cake

This is for you, bec. Anyone have a picture of this? (This cake is adapted from Food & Wine, Cynthia Wong)


CAKE
4 ½ cups flour
2 ¼ cups sugar
1 TBS plus 1 ½ tsp baking powder
2 tsp salt
2 sticks butter, softened
1 ¼ cups unsweetened coconut milk
¾ cup water
2 tsp vanilla extract
6 egg whites

FILLING
¾ cup sugar
¼ cup cornstarch
1 cup passion fruit nectar or puree
4 egg yolks
1 vanilla bean—split lengthwise, seeds scraped
1 stick butter, cut into TBS

TOPPING
2 cups large, unsweetened dried coconut flakes
2 cups heavy cream
2 ½ TBS sugar

1. Make the cake: Preheat oven to 350 and prep your preferred method of greasing or using parchment paper for easy removal of the cakes in three 8” rounds.

2. Combine in mixing bowl: flour, sugar, baking powder and salt. Mix at low speed. Mix in the softened butter, coconut milk, water and vanilla extract until smoothly combined. Scrape down the side of the bowl and beat the batter at high speed until very smooth, about two minutes.

3. In a medium bowl, using an electric mixer fitted with the whisk attachment beat the egg whites until soft peaks form, about 2 minutes. Gently fold half of the egg whites into the batter with a rubber spatula until incorporated, then fold in the remaining whites until no streaks remain. Divide the cake batter evenly among the cake pans. Bake for about 45 minutes, until a toothpick inserted in the centers comes out clean. Cool the cakes in the pans on a rack for 15 minutes, then invert them and let cool completely, about 2 hours.

4. MAKE THE FILLING: In a medium saucepan, whisk the sugar and the cornstarch. Whisk in the passion fruit nectar, egg yolks and vanilla seeds and cook over moderate heat, stirring constantly, until thick, 6 minutes. Remove from the heat; whisk in the butter, 1 TBS at a time, until incorporated. Scrape the filling into a glass bowl, press a sheet of plastic wrap on the surface and refrigerate until chilled, about 2 hours.

5. Using a serrated knife, cut each cake in half horizontally to create 6 layers. Set one layer on a cake plat. Spread with 6 TBS of the filling. Repeat with the remaining 5 cake layers and filling, ending with a layer of cake. Refrigerate until firm, 1 hour.

6. MAKE THE TOPPING: Spread the coconut on a large rimmed baking sheet. Bake for 5 minutes, stirring once, until lightly toasted. Let cool. In a large bowl using an electric mixer, beat the cream with the sugar until medium-firm peaks form.

7. Frost the top and side of the cake with the whipped cream and coat with the coconut. Refrigerate for one hour before serving.