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1
To make the filling, in a medium saucepan over medium heat, warm the 1 1/4 cups (310 ml) milk with the 1/2 cup (100 g) sugar.
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2
Scrape the seeds from the vanilla bean and add them to the saucepan, then drop in the pod.
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3
In a small bowl, whisk together the cornstarch and the remaining 1/4 cup (60 ml) milk until completely smooth.
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4
In a medium bowl, whisk the egg yolks until combined.
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5
When the milk-sugar mixture is hot, stir the cornstarch mixture to recombine, then whisk it into the saucepan.
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6
Cook, stirring constantly, until the mixture thickens.
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7
While whisking constantly, pour about one-third of the hot thickened milk into the egg yolks, then scrape the yolk mixture into the saucepan.
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8
Cook, stirring constantly and scraping the bottom of the pan, just until the mixture begins to boil (it will be very thick).
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9
Pour the mixture into a clean bowl and remove the vanilla pod (it can be rinsed, dried, and used for another purpose; see page 14).
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10
Stir in the 1 cup (70 g) coconut, cover, and refrigerate until chilled.
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11
(To speed up the chilling, you can set the bowl containing the filling in a larger bowl filled with ice water.)
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12
To make the syrup, warm the water and 1/2 cup (100 g) sugar, stirring until the sugar dissolves.
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13
Remove from the heat, add the rum, and let cool to room temperature.
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14
To assemble the cake, with a long serrated knife, slice the sponge cake horizontally into 3 equal layers.
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15
Place one cake layer on a serving plate and brush evenly with 1/3 cup (80 ml) rum syrup.
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16
Evenly spread half of the filling on top of the soaked cake layer.
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17
Cover it with a second cake layer.
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18
Brush the second layer with another 1/3 cup (80 ml) rum syrup.
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19
Spread the remaining filling over the second soaked cake layer.
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20
Place the final cake layer on top and brush with the remaining rum syrup.
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21
Cover with plastic wrap and refrigerate the cake for at least 4 hours or up to overnight.
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22
To make the whipped cream and finish the cake, in a stand mixer fitted with the whip attachment (or in a bowl by hand), whisk the cream until it just beings to hold its shape.
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23
Whisk in the 1 1/2 tablespoons sugar and the vanilla until stiff, but dont overbeat.
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24
Using an icing spatula, spread the whipped cream evenly over the top and sides of the cake.
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25
Cover the top and sides of the cake with the toasted coconut by sprinkling coconut on top of the cake and pressing some around the sides with your hands.
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26
This cake is delicious on its own.
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27
Or, you can make a simple tropical fruit and berry compote to serve alongside: Toss diced mango, papaya, banana, or pineapple (or a mixture); fresh raspberries, blueberries, or sliced strawberries (or a mixture); a few tablespoons of sugar; and a shot of dark rum.
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28
Let stand until the sugar dissolves and the mixture is juicy.
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29
This cake will keep in the refrigerator for up to 3 days, unfrosted.
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30
Make the whipped cream and finish the cake the same day you plan to serve it.
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31
I prefer to use unsweetened coconut to make the filling, but if you can find only sweetened coconut, reduce the sugar in the filling by 1 tablespoon.
