For the cake:
- 11 tablespoons unsalted butter
- 2 ½ cups Dixie Crystal granulated sugar
- 4 Safest Choice eggs
- 1 ½ cups heavy whipping cream
- 1 tablespoon Rodelle vanilla extract
- ¼ cup coconut cream
- 2 tablespoons coconut rum
- 2 ½ cups cake flour
- 4 teaspoons baking powder
- 1 teaspoon salt
For the filling:
- 1 ¼ cup heavy whipping cream, divided
- 4 teaspoons corn starch
- 8 tablespoons unsalted butter
- ¾ cup granulated sugar
- 2 ¼ cups shredded coconut, sweetened
- ¼ teaspoon vanilla extract
For the icing:
- 1 stick (8 tablespoons) unsalted butter, softened
- 2 pkgs (16 oz) cream cheese, softened
- 1 teaspoons pure vanilla extract
- 3 cups powdered sugar
- 2 cups shredded coconut, sweetened
For the cake:
- Preheat the oven to 350°F. Prepare 3 (8-inch) cake pans by generously greasing the bottom and the edges, and dusting with a coating of flour. If you prefer, you can line the bottom with parchment paper.
- In a large mixing bowl, fitting with the paddle attachment, combine the butter and sugar and cream together for 4 to5 minutes until the mixture is lightened in color.
- Slowly add eggs, one at a time and beating until incorporated. Scrape down the bowl as needed.
- In a large measuring cup, combine the heavy whipping cream, vanilla extract, coconut cream and rum.
- In a medium-sized bowl, combine the cake flour, baking powder and salt and whisk until combined.
- Alternate adding the dry and wet ingredients, starting with the dry ingredients and ending with the wet ingredients. Continuing beating the batter for 2 to 3 minutes until well combined.
- Divide the batter evenly between the 3 cake pans. Bake at 350° F for 30 to 35 minutes until the cake are done. Check for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. Allow the cake to cool completely. Remove from the pan after 30 minutes or so.
For the filling:
- In a small bowl, combine 1 tablespoon of heavy whipping cream and corn starch and whisk until thickened.
- In a medium saucepan, melt the butter over medium heat and add remaining heavy whipping cream, sugar and shredded coconut. Heat the mixture, stirring occasionally just until the mixture is nearly boiling.
- Lastly, add the corn starch mixture and continuing to heat over medium high heat until the mixture is thickened, stirring constantly. Whisk in the vanilla extract last.
- Set the mixture aside and all it to cool completely. I did refrigerate mine once it was cooled. The mixture with become more firm in the refrigerator, but you can remove from the refrigerator 15 minutes before using and it will soften back up.
For the frosting:
- Once the cake and filling has cooled, prepare the frosting. In a large mixing bowl, combine the butter and cream cheese and beat on medium-high speed using the paddle attachment. Beat until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time. As the mixture thickens, add the vanilla extract.
- To assemble the cake, divide the coconut filling in half. Place the bottom layer of cake on an 8 or 10-inch cake board. Pipe a boarder of frosting around the outside edge of the cake using a large round piping tip.
- Fill the center with the coconut filling and gently spread evenly. Place the second layer of cake and repeat the above steps.
- Place the final layer of cake on top. Ice the top and sides of the cake with the cream cheese icing, you don’t need a very thick layer. The frosting will be soft, but do you best to spread evenly. You may have leftover frosting.
- Use your hands to gently pat the shredded coconut into the frosting, covering the cake as thoroughly as possible.
- Refrigerate the cake for at least 30 minutes before serving. I did keep this cake in the refrigerator and removed it 20 minutes before serving to allow the cake to soften. Keep covered in an airtight container to prevent the cake from drying out.