Hello there again, welcome to the second part of this birthday cake-making. Yesterday we talked the Decoration, made out of chocolate (what else) and today I’d like yo tell you about the filling. You see, my best friend, is a very picky eater, but (oddly) she likes coconut. A lot. So I decided the cake will be filled with a delish coconut cream.
I looked everywhere for a recipe I liked, but pretty much all of them were just heavy cream with shredded coconut stirred in. I wanted full and complete coconut flavor. Finally, I found this beautiful blog called Ravenous Couple and they had the most incredible recipe for a coconut dessert (check it out! is really original and delicious!), involving every part of the coconut! and one of the layers is a coconut cream made with actual coconut milk. I loved the recipe and decided to use it as my filling.
Is almost like a custard, and really simple to make, you don’t even have to temper the eggs. I have to tell you, this is THE most incredible coconut dessert I have ever tasted. Is so rich and creamy and thick, almost like a pudding and with pure coconut delicate flavor. I didn’t even add vanilla in hopes to obtain the purest flavor. You WANT to make this. I beg you.
I don’t remember where, but I once read that if you mix toasted coconut with milk and leave it covered in the fridge for a day, the coconut flavor is amazing. I tried it but with the half and half instead of milk and it worked! I highly recommend that step and I’m adding it below. Please, please, please make this. Even if is just to eat as a pudding. I’m guessing you could also add some sugar on top, broil it, and have a wonderful coconut creme brulee! Mmm I need to try that…I’m tempted to make another batch just for me and not the cake…
Adapted from Ravenous Couple
Enough to fill a 3 layer 9-inch cake
3/4 c sugar
1/4 c cornstarch
1/4 ts kosher salt
1 ts vanilla extract (Optional, omit for pure coconut flavor)
1 c toasted coconut