The first week of summer school is done and I am completely exhausted. And because I'm so tired, I'm going to keep this short and sweet.
Coconut Boston cream pie. It's good. Make it.
I've been on the search for the perfect yellow cake and I think this is the closest I've come. Usually, I would work off of recipes I've used before and work through the trial-and-error method until I'm satisfied. But I was too tired so I decided to try a new recipe. The result was a fluffy cake with good vanilla flavor. The original recipe calls for all butter, but I substituted half the amount with extra virgin coconut oil. One wonderful thing about this recipe is that it bakes flat. As long as you spread the batter evenly in the pans, you shouldn't have to level them off after they've baked. My bottom layer baked slanted so I did have to trim a little using a serrated knife.
Spread the coconut custard on the bottom cake layer and sandwich it with the top cake layer. I only used about half to two-thirds of my custard, but I'm leaving the recipe as is without halfing it because I'm sure people have specific opinions as to how much custard should be sandwiched in a Boston cream pie. Plus who's going to complain about having leftover custard? I had some with crackers, and some just straight from the bowl with a spoon.
Pour the chocolate ganache over the top and let it drizzle down a little for that classic Boston cream pie look.
Top with some toasted coconut flakes and dig in!
I brought my coconut Boston cream pie to my parents' place on Father's Day and Dad loved it! I wanted to take a photo of the cake sliced, but I wasn't about to cut into my Dad's cake before bringing it over. The cake was in the fridge overnight so I could get natural lighting for the photo, so the fluffiness of the cake doesn't translate and you can see the condensation on the chocolate. Oops.
If you love coconut and you're in the mood for a tropical twist on a classic dessert, try this coconut Boston cream pie! It's fluffy, and the natural coconut flavor pairs well with dark chocolate. I've also made some Boston cream doughnuts if you can't get enough Boston cream.
One year ago: Chocolate peanut butter cupcakes
Coconut Boston Cream Pie
- Yellow cake recipe
- 1½ cup coconut milk
- ½ cup coconut cream
- ¼ teaspoon vanilla paste
- 4 egg yolks
- ⅓ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon flour
- 4 oz (113g) dark chocolate
- ¼ cup heavy cream
- toasted coconut flakes (optional)
- Bake the yellow cake in two round pans (I used 8-inch pans). Take them out of the oven and cool completely on wire racks.
- In a small saucepan, heat the coconut milk, coconut cream, and vanilla paste on medium heat until it reaches a boil. Once it reaches boiling point, take it off the heat.
- In a bowl, whisk the egg yolks and the sugar until it turns pale yellow. Sift in the cornstarch and flour and whisk until combined.
- While whisking continuously, add the warm coconut milk mixture one ladleful at a time. Once you've added all of the coconut milk mixture, pour everything back into the saucepan and heat on medium heat and keep whisking. Cook the custard for 3 minutes after it reaches a boil.
- Pour the custard through a sieve into a clean bowl, and cover the bowl with plastic wrap. Make sure the plastic is touching the entire surface of the custard so it doesn't form a dry film.
- Refrigerate the custard until cold.
- In a double boiler, combine the chocolate and heavy cream, and heat until melted.
- Spread desired amount of custard on the bottom cake layer, and top with the other cake layer.
- Pour chocolate ganache over the top of the cake, and garnish with coconut flakes.