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1
For filling: Stir cornstarch, 2 tablespoons water, and vanilla in small bowl to dissolve cornstarch.
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2
Bring cream, sugar, and butter to boil in heavy medium saucepan.
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3
Add cornstarch mixture and bring to boil.
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4
Remove from heat and stir in coconut.
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5
Cool completely.
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6
Mix in sour cream.
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7
Cover and refrigerate overnight.
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8
For cake: Preheat oven to 325u00b0F.
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9
Butter and flour three 9-inch round cake pans.
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10
Whisk flour, baking powder and salt in large bowl to blend.
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11
Using electric mixer, beat sugar and butter in another large bowl to blend.
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12
Add eggs 1 at a time, beating well after each addition.
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13
Beat in cream and vanilla.
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14
Stir flour mixture into butter mixture.
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15
Divide batter equally among pans.
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16
Bake until tester inserted into center of cakes comes out clean, about 35 minutes.
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17
Cool completely.
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18
For frosting: Using electric mixer, beat cream cheese and butter in large bowl to blend.
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19
Beat in powdered sugar and vanilla extract.
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20
Place 1 cake layer on cake plate.
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21
Top with half of filling.
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22
Place second cake layer atop filling.
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23
Top with remaining filling.
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24
Place third cake layer atop filling.
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25
Spread frosting over top and sides of cake.
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26
Pat toasted coconut over top and sides of cake, pressing gently to adhere.
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27
(Can be prepared up to 1 day ahead. Cover and refrigerate. Let stand at room temperature 3 hours before serving.).
