Coconut Cream Cake With Mascarpone Frosting
- For the cream filling:
- White Cake
- 1 1/2 cups whole milk
- 1 cup sweetened flaked coconut
- 1/3 cup granulated sugar
- 3 tablespoons cornstarch
- 4 large egg yolks
- 1 tablespoon rum, if desired
- 1 teaspoon unsalted butter
- For the mascarpone frosting:
- 8 ounces mascarpone
- 4 ounces cream cheese
- 4 ounces unsalted butter, softened
- 1 box confectioners’ sugar
- 1 teaspoon vanilla extract
- 2 About 2 cups sweetened flake coconut
To prepare the cream filling: In a medium saucepan, combine the milk and coconut and heat over high heat until the milk begins to boil. Remove from heat and set the mixture aside to steep for about 10 minutes. Strain milk through a sieve (press the coconut to get out as much liquid as possible).
In a medium bowl, toss together the sugar and cornstarch. Add about 2 tablespoons of the cooled milk mixture and stir until the sugar and cornstarch dissolve and create a slurry. Whisk in yolks; set aside.
In large pot, heat the milk mixture over high heat until it boils. Remove from heat and whisk about ½ cup of the hot milk into the yolk mixture. Add the yolk mixture back to the milk and return to medium heat, whisking constantly over medium-high heat until the mixture boils.
Reduce the heat to medium and cook, whisking constantly, for about 1 minute. Remove from heat and whisk in the rum and butter. Cover immediately with plastic wrap, allowing the wrap to touch the surface of the custard. Set aside. The mixture can be made a day ahead and refrigerated.
To prepare the mascarpone: Using a mixer, whip together the mascarpone, cream cheese, butter and sugar until incorporated. Add the vanilla and continue whipping on medium high speed until light and fluffy.
To assemble the cake: Trim the crown of each layer with a large serrated knife so that they are uniform in size. Fill each layer with the coconut cream, then frost the cake with mascarpone frosting. Decorate the sides of the cake with the coconut. The cake freezes well.