Coconut Cream Cake

The coconut cream pie is a bit on the subtle side of things. If you want a stronger coconut flavor, you can swap about half of the cake, the vanilla extract, with the coconut extract. You can also swap with more coconut butter instead of regular butter and use coconut rum instead of vodka.

Coconut cream cake

Ingredients for the base:

1/3 cups all-purpose flour
1 spoon of sugar
1/2 teaspoon salt
1 stick (1/2 cup) cold butter
3-4 tablespoons of cold vodka

Ingredients for the stuffing:

1 can (2 cups) coconut milk
2/3 cup sugar
4 large egg yolks
3 tablespoons of flour
2 tablespoons cornstarch
a pinch of salt
3 tablespoons coconut butter
3/4 cups unsweetened coconut (very finely grated)
1/2 teaspoon vanilla extract

Ingredients to cover :

1 cup heavy cream
2 tablespoons caster sugar
1/4 teaspoon vanilla
2-3 tablespoons of toasted coconut

Preparation

Coconuts, coconut cream

Make the base

First mix the flour, salt and sugar.
Then add the cold butter.
Next, mix with a hand mixer until the mixture is thick.
Sprinkle with 1 tablespoon of vodka and mix again.
Add more vodka until dough sticks form when pinched.
Later, form a disk with the dough and chill in the fridge for half an hour.
Then, put aluminum foil in a pan and cover with the dough.
Fill the dough as when cooking dry puff pastry, with dried beans or chickpeas.
Bake at 210 degrees Celsius for 12 minutes, then remove the foil.
Finally, remove and let cool completely.

Make the filling:

sweet ingredients

First, heat the coconut milk in the microwave until lukewarm.
Then add the sugar and eggs. It starts to whip it all up.
Beat slowly and incorporate the flour, cornstarch and salt.
Pour the mixture into a heavy-bottomed pan and cook over medium-high heat, stirring constantly to prevent the mixture from burning. (Actually this is not difficult, and it doesn’t take long, you just have to give it your full attention)
Next, bring to a boil for a minute and then turn off the heat and continue stirring to thicken.
Stir in the coconut butter until completely melted.
Increase the flavor with coconut and vanilla extract.
Lastly, transfer everything to a metal bowl for quick heat transfer and chill for at least 2 hours.

Make the top:

Mix the whipped cream and powdered sugar until stiff peaks form.

Add the vanilla.

Assembling and serving:

First, put the base on a pan, put the filling and cover with the top.

Next, let the coconut cream cake cool for at least 30 minutes and a maximum of up to 5 hours, since there the crust begins to be soggy.

Lastly, sprinkle with toasted coconut just before serving.

Cut into pieces, and eat. MMM! To enjoy!