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1
To make the filling, combine the cream, sugar, and butter in a medium saucepan and bring to a boil over high heat.
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2
Mix the cornstarch, vanilla, and 1 tablespoon water together in a small bowl, and slowly add this to the boiling cream mixture, stirring constantly.
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3
Bring to a boil and cook, stirring constantly, for 1 minute.
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4
Remove from the heat and add the coconut.
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5
Cover and refrigerate for at least 6 and up to 12 hours.
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6
To make the cake, preheat the oven to 325F.
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7
Spray three 10-inch cake pans with cooking spray and line the bottoms with parchment paper.
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8
Beat the butter and sugar together in the bowl of an electric mixer fitted with the paddle attachment.
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9
Add the eggs, one at a time, scraping down the sides of the bowl, and mix until creamy.
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10
Sift the flour, baking powder, and salt together into a separate bowl.
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11
Mix the cream, vanilla, and coconut extract together in a third bowl.
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12
Alternate adding the dry ingredients and wet ingredients to the batter in three additions, starting and ending with the dry.
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13
Divide the batter evenly among the 3 pans and bake until a toothpick inserted into the centers comes out clean, 40 to 45 minutes.
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14
Remove to a baking rack and let cool for 10 minutes in the pans.
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15
Then remove from the pans, remove the parchment, and let cool completely, about 2 hours.
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16
In an electric mixer fitted with the paddle attachment, whip the filling just until soft and creamy.
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17
To assemble, trim off the domed top of each cake.
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18
Brush the top of one layer with simple syrup.
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19
Spread 1 1/2 cups of the filling evenly on top.
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20
Continue with the remaining 2 cake layers, stacking them on top of each other and brushing each layer with simple syrup before spreading with filling.
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21
Refrigerate the cake until firm to the touch, about 4 hours.
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22
To make the frosting, combine the butter and cream cheese in the bowl of a mixer fitted with the paddle attachment and beat on high speed until light and fluffy, scraping the sides and bottom of the bowl occasionally, about 5 minutes.
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23
Add the vanilla seeds and beat for 30 seconds.
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24
Slowly add the confectioners sugar on low speed.
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25
Then raise the speed to high and beat until smooth and fluffy, about 2 minutes.
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26
Ice the top and sides of the cake with the frosting, and pat the toasted coconut around the outside.
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27
Chill for at least 2 hours before slicing.
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28
Combine 3/4 cup water and the sugar in a small saucepan over high heat, and bring to a boil.
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29
Cook until the sugar has dissolved, about 2 minutes.
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30
Transfer to a bowl and let cool.
