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Ingredientes
- 1Â 1/4 c. Heavy Cream
- 3/4 c. Sugar
- 2 Tbsp. Cream Of Coconut
- 1 Tbsp. Cornstarch
- 1 Tbsp. Lowfat milk
- 1/2 c. Unsalted Butter, Room Temperature
- 1 c. Shredded Coconut
- 3 c. All Purpose Flour
- 1 Tbsp. Baking Pwdr
- 1/4 tsp Salt
- 1Â 1/2 c. Sugar
- 4 lrg Large eggs
- 3/4 c. Unsalted Butter, Cut Into Small Pcs, Room Temperature
- 1 c. Shredded Coconut
- 1 Tbsp. Pure Vanilla Extract
- 1 c. Lowfat milk
- 6 ounce Cream Cheese, Softened
- 1/2 c. Unsalted Butter, Room Temperature
- 1/4 tsp Salt
- 1 lb Confectioner's Sugar
- 3 Tbsp. Lowfat milk
- 1 Tbsp. Pure Vanilla Extract
- 1 c. Sugar
- 1 c. Water
- 1/4 tsp Pure Vanilla Extract
- 1/2 c. Shredded Coconut, For Garnish
Direcciones
- Prepare the filling: Place the heavy cream, sugar, and coconut cream in a heavy saucepan over medium heat and bring to a simmer. Stir the cornstarch and lowfat milk together in a small bowl till there are no lumps. Whisk the cornstarch mix into the simmering cream till smoothe; cook, stirring, for 3 min longer. Add in the butter and shredded coconut; continue cooking, stirring, 3 min longer. Cold to room temperature and then chill till thickened, about 2 hrs. Keep refrigerated till ready to assemble cake.
- Preheat the oven to 350 degrees F. Grease three 9 inch round cake pans and line the bottom with waxed paper. Grease the paper and then flour the pans lightly, tapping out any excess.
- Prepare the cake: Sift the flour, baking pwdr and salt together; reserve.
- Place the sugar and Large eggs in a large mixing bowl and beat with an electric mixer for 1 minute. Gradually add in the butter, vanilla, and lowfat milk; continue beating for 2 min. Add in the reserved dry ingredients and beat for 1 minute.
- Scrape the batter proportionately into the prepared cake pans. Bake in the center of the oven for 20 min or possibly till a wooden pick inserted in the center comes out clean. Cold the cakes in pans on a rack for 20 min. Unmold the cakes, carefully peeling paper off and allow to cold completely on a rack.
- Prepare the icing: Place the cream cheese and butter in a bowl and beat with a mixer till creamy. Add in the remaining icing ingredients; beat till smoothe and soft.
- Prepare the syrup: Place the sugar, water and vanilla in a small saucepan and bring to boil. Boil for 3 min, stirring occasionally. Remove from heat and brush the top of each cake layer with a pastry brush-you do not have to use all the syrup.
- To assemble the cake: Place one cake layer on a serving platter. Spread it with a layer of the reserved filling and top with another cake layer.
- Spread the cake with the filling and top with the remaining cake layer. Ice the top and sides of the cake with the icing and then sprinkle the top with the 1/2 c. shredded coconut.
- NOTES : Be sure to prepare the filling well in advance so which it has time to thicken up before assembling the cake.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 312g | |
| Recipe makes 10 servings | |
| Calories 1061 | |
| Calories from Fat 441 | 42% |
| Total Fat 50.37g | 63% |
| Saturated Fat 31.69g | 127% |
| Trans Fat 0.0g | |
| Cholesterol 210mg | 70% |
| Sodium 605mg | 25% |
| Potassium 204mg | 6% |
| Total Carbs 146.27g | 39% |
| Dietary Fiber 2.0g | 7% |
| Sugars 114.72g | 76% |
| Protein 9.43g | 15% |
