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1
In a nonstick saucepan, over medium heat, combine the milk, sugar, and vanilla.
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2
Whisk to dissolve the sugar.
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3
When the mixture comes to a gentle boil, take 1 cup of the milk-sugar mixture and add it to the yolks.
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4
Whisk to blend well.
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5
Temper the egg mixture to the milk mixture.
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6
Cook over medium heat until it thickens slightly, 4 to 5 minutes, whisking occasionally.
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7
Dissolve the cornstarch in the water.
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8
Over medium heat, slowly add this mixture to the saucepan, whisking constantly for 1 minute.
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9
Using a wooden spoon, continue stirring for about 2 minutes.
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10
Add the coconut and continue stirring for 2 more minutes.
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11
Add the butter and stir until it is completely melted and mixture has thickened to a custard, about 2 minutes.
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12
Soften the gelatin in the water and stir into the hot custard.
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13
Pour the mixture into a glass bowl.
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14
Cover with plastic wrap, pressing the wrap down the surface of the custard to prevent a skin from forming.
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15
Cool completely, stirring occasionally and chill for at least 4 hours.
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16
Carefully peel the cake back from the paper.
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17
Place the cake on a fresh piece of parchment paper.
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18
Roll and unroll the cake several times.
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19
Using a spatula, spread the jam, evenly, over the sponge cake.
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20
Using the paper underneath to help you, carefully roll the cake tightly.
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21
Refrigerate until set, about 1 hour.
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22
Remove from the refrigerator and slice into 1/4-inch round slices.
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23
Butter a shallow 9-inch steel ring and a baking sheet.
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24
Line both the sides and bottom of the ring with the cake slices, packing them tightly without overlapping them.
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25
Fold the whipping cream into the coconut mixture.
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26
Spoon the coconut mixture into the mold.
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27
Cover with plastic wrap and refrigerate until set, about 3 hours.
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28
Remove from the refrigerator and invert onto a glass serving platter.
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29
Slice the mold into individual servings and garnish with sweetened whipped cream and mint
