Ingredients
Scale
- 1 1/2 cups whole milk
- 4 egg yolks
- 3/4 cup granulated white sugar
- pinch of salt
- 1 tsp vanilla
- 1 tsp coconut extract
- 2 tbsp + 1 tsp cornstarch
- 2 tbsp unsalted butter, cold and cut in cubes
- 2 1/2 cups cake flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 10 tbsp unsalted butter, softened
- 1 1/2 cups granulated white sugar
- 6 egg whites, at room temperature
- 2 tsp vanilla
- 2 tsp coconut extract
- 1 cup canned, full fat coconut milk, at room temperature
- 1/2 cup sour cream, at room temperature
- 1/3 cup canned, full fat coconut milk
- 1/4 cup sweetened condensed milk
- 1 cup unsalted butter, softened
- 8 oz cream cheese, cold
- 2 cups powdered sugar
- 1- 1 1/2 tsp coconut extract
- 1 cup shredded, sweetened coconut flakes
Instructions
- In a medium saucepan, warm the milk over medium-low heat until steaming. Reduce to low heat until needed.
- In a large bowl, whisk together the egg yolks, sugar, salt, vanilla, coconut extract, and cornstarch until smooth and pale yellow.
- Gradually add 1/4 of the heated milk while whisking vigorously, then incorporate the remaining milk and mix well.
- Transfer this mixture back to the saucepan. Cook over medium-low heat for 10-15 minutes, stirring constantly, until thick with soft peaks and a slight jiggle.
- Remove from heat, add butter to the pastry cream, and mix until smooth. Cover directly with plastic wrap to prevent a skin from forming, and chill until cold.
Notes
Ensure the milk is warmed gently to prevent scorching.
Chilling the pastry cream is essential for the best texture.
Adjust the amount of coconut extract to suit your flavor preference.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 100mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.