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1
Preheat the oven to 350.
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2
Butter and flour a 9-by-2-inch round cake pan.
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3
In a medium bowl, sift the cake flour with the baking powder, baking soda and salt.
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4
In another bowl, combine the buttermilk with the coconut milk and vanilla.
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5
In a large bowl, using an electric mixer, beat the butter until creamy.
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6
Add the sugar and beat at medium speed until light and fluffy.
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7
Add the eggs, 1 at a time, beating well after each addition.
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8
At low speed, beat in the dry ingredients in 3 batches, alternating with the buttermilk mixture.
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9
Scrape the batter into the prepared pan and lightly smooth the surface.
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10
Bake for about 40 minutes, or until the cake is golden and a tester inserted in the center comes out clean.
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11
Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack and let cool completely.
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12
Wrap the cake in plastic and refrigerate until chilled.
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13
If toasting the coconut, spread it on a rimmed baking sheet and bake for about 7 minutes, stirring frequently, until golden and crisp.
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14
Transfer the toasted coconut to a plate and let cool completely.
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15
In a small saucepan, combine 1 cup of the coconut milk with the sugar and bring to a boil over moderate heat, stirring until the sugar dissolves.
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16
Meanwhile, in a small bowl, mix the remaining 1/2 cup of coconut milk with the cornstarch until smooth, then whisk the mixture into the boiling coconut milk.
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17
Cook the custard over moderate heat, stirring constantly, until it is very thick, about 2 minutes.
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18
Remove the coconut custard from the heat and whisk in the cream cheese, white chocolate, vanilla and salt; stir until completely smooth.
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19
Scrape the coconut custard into a large bowl and press a sheet of plastic wrap directly on the surface.
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20
Refrigerate the custard until chilled, at least 2 hours.
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21
In a medium bowl, beat the heavy cream until stiff.
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22
Whisk one-fourth of the whipped cream into the coconut custard until blended, then fold in the remaining whipped cream.
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23
Using a long serrated knife, cut the cake in half horizontally.
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24
Center the top cake layer on a plate, cut side up.
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25
Using a long metal spatula, spread 1 scant cup of the frosting over the cake.
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26
Center the bottom cake layer, cut side down, on the frosting.
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27
Spread the top and sides of the cake with the remaining coconut custard frosting.
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28
Sprinkle the toasted coconut evenly over the top and sides of the cake, pressing it lightly to adhere.
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29
Refrigerate until chilled, at least 2 hours, or in an airtight container for up to 2 days.
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30
Cut the cake with a hot knife, wiping the blade between slices.
