Ingredients

serves 12 to 16

　　

Filling

5 cups heavy cream

　　3 cups granulated sugar

　　2 cups (4 sticks) unsalted butter

　　1/4 cup cornstarch

　　1 teaspoon pure vanilla extract

　　9 cups sweetened flaked coconut

　　

Cake

Cooking spray

　　2 cups (4 sticks) unsalted butter, at room temperature

　　3 cups granulated sugar

　　6 large eggs

　　4 1/2 cups all-purpose flour

　　1 1/2 tablespoons baking powder

　　1/2 teaspoon fine salt

　　1 1/2 cups heavy cream

　　1 1/2 tablespoons pure vanilla extract

　　1 teaspoon coconut extract

　　

To Assemble

Simple Syrup (recipe follows)

　　

Frosting

1 cup (2 sticks) unsalted butter, at room temperature

　　1 (8-ounce) package cream cheese, at room temperature

　　1 vanilla bean, split lengthwise, seeds scraped out and reserved, or 2 tablespoons pure vanilla extract

　　5 cups confectioners’ sugar

　　2 cups sweetened flaked coconut, toasted

　　

Simple Syrup

3/4 cup sugar

　　

Step 1

To make the filling, combine the cream, sugar, and butter in a medium saucepan and bring to a boil over high heat. Mix the cornstarch, vanilla, and 1 tablespoon water together in a small bowl, and slowly add this to the boiling cream mixture, stirring constantly. Bring to a boil and cook, stirring constantly, for 1 minute. Remove from the heat and add the coconut. Cover and refrigerate for at least 6 and up to 12 hours.

　　

Step 2

To make the cake, preheat the oven to 325°F. Spray three 10-inch cake pans with cooking spray and line the bottoms with parchment paper.

　　

Step 3

Beat the butter and sugar together in the bowl of an electric mixer fitted with the paddle attachment. Add the eggs, one at a time, scraping down the sides of the bowl, and mix until creamy.

　　

Step 4

Sift the flour, baking powder, and salt together into a separate bowl.

　　

Step 5

Mix the cream, vanilla, and coconut extract together in a third bowl. Alternate adding the dry ingredients and wet ingredients to the batter in three additions, starting and ending with the dry.

　　

Step 6

Divide the batter evenly among the 3 pans and bake until a toothpick inserted into the centers comes out clean, 40 to 45 minutes. Remove to a baking rack and let cool for 10 minutes in the pans. Then remove from the pans, remove the parchment, and let cool completely, about 2 hours.

　　

Step 7

In an electric mixer fitted with the paddle attachment, whip the filling just until soft and creamy.

　　

Step 8

To assemble, trim off the domed top of each cake. Brush the top of one layer with simple syrup. Spread 1 1/2 cups of the filling evenly on top. Continue with the remaining 2 cake layers, stacking them on top of each other and brushing each layer with simple syrup before spreading with filling. Refrigerate the cake until firm to the touch, about 4 hours.

　　

Step 9

To make the frosting, combine the butter and cream cheese in the bowl of a mixer fitted with the paddle attachment and beat on high speed until light and fluffy, scraping the sides and bottom of the bowl occasionally, about 5 minutes. Add the vanilla seeds and beat for 30 seconds. Slowly add the confectioners’ sugar on low speed. Then raise the speed to high and beat until smooth and fluffy, about 2 minutes.

　　

Step 10

Ice the top and sides of the cake with the frosting, and pat the toasted coconut around the outside. Chill for at least 2 hours before slicing.

　　

Simple Syrup

Step 11

Combine 3/4 cup water and the sugar in a small saucepan over high heat, and bring to a boil. Cook until the sugar has dissolved, about 2 minutes. Transfer to a bowl and let cool.

　　Bobby Flay's Throwdown!