The filling needs to chill overnight.
Peninsula Grill Coconut Cake
Makes 12 servings
2 tablespoons cornstarch
2 tablespoons water
1 teaspoon vanilla extract
1 ¼ cups whipping cream
½ cup sugar
½ cup (1 stick) unsalted butter
2 ¼ cups sweetened flaked coconut
¼ cup sour cream
CAKE
3 ½ cups all purpose flour
1 tablespoon baking powder
½ teaspoon salt
2 ¼ cups sugar
1 ½ cups (3 sticks)
unsalted butter, room temperature
5 large eggs
1 1/3 cups whipping cream
1 tablespoon vanilla extract
FROSTING
2 8-ounce packages cream cheese, room temperature
½ cup (1 stick) unsalted butter, room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
4 cups sweetened flaked coconut, toasted
For filling: Stir cornstarch, 2 tablespoons water, and vanilla in small bowl to dissolve cornstarch. Bring cream, sugar, and butter to boil in heavy medium saucepan. Add cornstarch mixture and bring to boil. Remove from heat and stir in coconut. Cool completely. Mix in sour cream. Cover and refrigerate overnight.
For cake: Preheat oven to 325 degrees. Butter and flour three 9-inch round cake pans. Whisk flour, baking powder and salt in large bowl to blend. Using electric mixer, beat sugar and butter in another large bowl to blend. Add eggs 1 at a time, beating well after each addition. Beat in cream and vanilla. Stir flour mixture into butter mixture. Divide batter equally among pans. Bake until tester inserted into center of cakes comes out clean, about 35 minutes. Cool completely.
For frosting: Using electric mixer, beat cream cheese and butter in large bowl to blend. Beat in powdered sugar and vanilla extract.
Place 1 cake layer on cake plate. Top with half of filling. Place second cake layer atop filling. Top with remaining filling. Place third cake layer atop filling. Spread frosting over top and sides of cake. Pat toasted coconut over top and sides of cake, pressing gently to adhere. (Can be prepared up to 1 day ahead. Cover and refrigerate. Let stand at room temperature 3 hours before serving.)
Peninsula Grill Coconut Cake
Makes 12 servings
2 tablespoons cornstarch
2 tablespoons water
1 teaspoon vanilla extract
1 ¼ cups whipping cream
½ cup sugar
½ cup (1 stick) unsalted butter
2 ¼ cups sweetened flaked coconut
¼ cup sour cream
CAKE
3 ½ cups all purpose flour
1 tablespoon baking powder
½ teaspoon salt
2 ¼ cups sugar
1 ½ cups (3 sticks)
unsalted butter, room temperature
5 large eggs
1 1/3 cups whipping cream
1 tablespoon vanilla extract
FROSTING
2 8-ounce packages cream cheese, room temperature
½ cup (1 stick) unsalted butter, room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
4 cups sweetened flaked coconut, toasted
For filling: Stir cornstarch, 2 tablespoons water, and vanilla in small bowl to dissolve cornstarch. Bring cream, sugar, and butter to boil in heavy medium saucepan. Add cornstarch mixture and bring to boil. Remove from heat and stir in coconut. Cool completely. Mix in sour cream. Cover and refrigerate overnight.
For cake: Preheat oven to 325 degrees. Butter and flour three 9-inch round cake pans. Whisk flour, baking powder and salt in large bowl to blend. Using electric mixer, beat sugar and butter in another large bowl to blend. Add eggs 1 at a time, beating well after each addition. Beat in cream and vanilla. Stir flour mixture into butter mixture. Divide batter equally among pans. Bake until tester inserted into center of cakes comes out clean, about 35 minutes. Cool completely.
For frosting: Using electric mixer, beat cream cheese and butter in large bowl to blend. Beat in powdered sugar and vanilla extract.
Place 1 cake layer on cake plate. Top with half of filling. Place second cake layer atop filling. Top with remaining filling. Place third cake layer atop filling. Spread frosting over top and sides of cake. Pat toasted coconut over top and sides of cake, pressing gently to adhere. (Can be prepared up to 1 day ahead. Cover and refrigerate. Let stand at room temperature 3 hours before serving.)
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