Coconut Boston Cream Pie
Ingredients
- 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)
Instructions
- 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.
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