THE Coconut Cake - Bake from Scratch

      Make the cake layers: Preheat your oven to 350°F (180°C) with the rack positioned in the center. Coat three 8-inch (20cm) round cake pans with baking spray that includes flour. Line the bottoms of the pans with parchment paper, then lightly spray the paper as well. In a medium bowl, sift the flour, baking powder, and salt together. In a large liquid measuring cup with a pour spout, mix the buttermilk, melted butter, oil, vanilla, and coconut extract.

      In a metal bowl of a stand mixer (or a medium heat-safe mixing bowl), whisk the eggs and sugar together until well blended. Place this bowl over a medium pot of gently simmering water, ensuring the bottom of the bowl doesn’t touch the water. Whisk constantly until the mixture reaches 105°F (40°C) on a thermometer. Remove the bowl from the double boiler and attach it to the stand mixer fitted with the whisk attachment. (If using a hand mixer, you can continue in the same bowl used for heating the eggs.) Beat the eggs on high speed until they become pale and thick, which should take about 5 to 6 minutes. Lower the speed to medium and whisk for an additional 2 to 3 minutes.

      Sprinkle about a quarter of the flour mixture over the egg mixture and mix on low speed just until combined. Gradually add the remaining flour mixture in 2 to 3 parts, mixing just until incorporated. With the mixer on low speed, gradually pour in the buttermilk mixture in a slow, steady stream. Once everything is added, mix until the batter is fully combined. Gently fold in the coconut using a silicone spatula until well mixed.

      Divide the batter evenly among the prepared pans (approximately 550 grams per pan). Bake for 35 to 40 minutes, or until the center springs back lightly when touched. Once done, remove the cakes from the oven and set the pans on a cooling rack. Allow them to cool in the pans for 15 minutes, then run a small offset spatula around the edges to loosen them. Invert the cakes onto the cooling rack, carefully remove the parchment paper, and let them cool completely.

      Make the custard filling: In a medium pot, whisk together the coconut milk, cream, sugar, cornstarch, salt, and eggs until well combined. Place the pot on the stove over medium-low heat, whisking constantly until the mixture starts to thicken, which should take about 2 to 4 minutes. It may be helpful to switch to a silicone spatula for stirring once it begins to thicken. Continue to cook while stirring until the mixture comes to a gentle boil (with bubbles breaking from the center of the pot), which should take another 2 to 3 minutes. Remove the pot from the heat and stir in the butter, vanilla, and coconut until the butter has melted and all ingredients are well mixed.

      Transfer the mixture to a medium heat-safe bowl and cover with plastic wrap directly. Allow it to cool to room temperature, then place it in the refrigerator until completely chilled, for at least 2 hours. (To expedite cooling, you can pour the custard onto a baking sheet and cover it with plastic wrap to increase surface area.)

      Make the frosting: In the bowl of an electric mixer fitted with the whisk attachment, beat the butter on high speed until it becomes fluffy, nearly white in color, and very aerated, about 7 to 8 minutes. Scrape down the bowl, add the vanilla and salt, and mix for an additional minute.

      With the mixer on medium speed, gradually pour in the sweetened condensed milk in about four separate additions, drizzling it in slowly. Scrape the bowl a couple of times while incorporating the sweetened condensed milk. Continue beating the frosting on medium-high speed until it becomes thick and smooth, about 1 to 4 more minutes. (If the frosting appears broken or grainy at any point, keep mixing, increasing the speed to high until it comes back together.) Transfer about one-third of the frosting (approximately ¾ cup or 194 grams) into a pastry bag fitted with a large round tip (about ½ inch/1 cm wide), or simply cut a ½-inch (1 cm) opening at the end.

      Assemble the cake: If necessary, use a serrated knife to trim the domed tops of the cakes. Apply a small amount of frosting to secure one cake layer to a cake board, platter, or cake stand. Pipe a ring of frosting along the edge of the layer. Pour about one-third of the custard filling (around 1 cup or 300 grams) into the center and spread it evenly. Place another cake layer on top and gently press down to adhere. Repeat the piping and filling steps with another layer of cake. Finally, add the last cake layer on top