Coconut Cream Cake

In a medium saucepan, heat the milk over medium-low heat just until it’s steaming. Then, turn heat down to low until ready to use.
1 1/2 cups (360 ml) whole milk
To a large bowl add the egg yolks, sugar, salt, vanilla, coconut extract and cornstarch and whisk until combined and a pale-yellow color. (It will be thick at first but will get smooth as you whisk.)
4 egg yolks, 3/4 cup (150 g) granulated white sugar, pinch of salt, 1 tsp vanilla, 1 tsp coconut extract , 2 tbsp + 1 tsp (19 g) cornstarch
Add in 1/4 of the heated milk while stirring vigorously. Then, add the rest in and stir to combine.
Transfer the mixture to the saucepan. Heat over medium-low heat and cook for 10-15 minutes, mixing continuously, until the mixture is thick, soft peaks form and has a slight jiggle when stirred.
Remove the pastry cream from the heat and transfer it to a bowl. Add in the butter and mix to combine. Place plastic wrap right on top of the pastry cream to prevent a skin from forming. Chill it in the fridge until completely cold.
2 tbsp (28 g) unsalted butter, cold and cut in cubes

Preheat the oven to 350℉ (175 ℃). Grease a 9×9 inch pan and line it with parchment paper.
In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Then set aside the flour mixture.
2 1/2 cups (280 g) cake flour, 1 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt
Add the softened butter and granulated white sugar to a large bowl. Cream together for 2 minutes with an electric mixer.
(You can also use the bowl of a stand mixer fit with a paddle attachment.)
10 tbsp (140 g) unsalted butter, softened, 1 1/2 cups (300 g) granulated white sugar
Then add in the egg whites, vanilla, and coconut extract and mix on medium speed until pale in color and smooth, about 1 minute.
6 egg whites, at room temperature, 2 tsp vanilla, 2 tsp coconut extract
Add in the coconut milk and sour cream and mix on medium speed just until combined.
1 cup (240 ml) canned, full fat coconut milk (unsweetened), at room temperature , 1/2 cup (122 g) sour cream, at room temperature
Add in the dry ingredients a little at a time. Mix on low then medium speed just until the batter is combined and smooth, scraping the sides of the bowl as necessary.
Pour the batter into the prepared pan. Bake the cake for 40-45 minutes or until a light golden color and a toothpick comes out clean from the center.
Let the cake cool in the pan for 30 minutes, then pull up on the parchment paper to release the cake from the pan and continue cooling the cake on a wire rack.

In a liquid measuring cup, whisk the coconut milk and sweetened condensed milk together. Chill in the fridge until ready to use.
1/3 cup (80 ml) canned, full fat coconut milk (unsweetened), 1/4 cup (75 g/60 ml) sweetened condensed milk

Add the butter to a large mixing bowl and mix on high speed with an electric mixer until pale and fluffy, about 5 minutes.
1 cup (224 g) unsalted butter, softened
Then add in the cream cheese and mix on high speed until fluffy, about 1 minute.
8 oz (226 g) cream cheese, cold
Sift in the powdered sugar, and add in the coconut extract. Mix on low speed until combined, then on high speed for about 1 minute until fluffy again.
2 cups (260 g) powdered sugar, 1- 1 1/2 tsp coconut extract (depending on how strong of a flavor you would like)

When the cake is completely cooled, cut a very thin layer off the top of the cake using a sharp knife. This will make it easier for the coconut milk mixture to absorb into the cake. Transfer it to a serving plate. Poke holes on the top of the cake using the handle of a rubber spatula or wooden spoon.
Slowly pour the coconut milk mixture on top of the cake. It will be a bit thick. Use an offset spatula, if needed, to spread the mixture and help it absorb into the cake.
Transfer the cooled pastry cream to a piping bag. Pipe the pastry cream into the holes of the cake. Some will inevitably leak out, so use an offset spatula to spread the pastry cream over the surface of the cake.
Frost the top of the cake with a thick layer of coconut cream cheese frosting using an offset spatula. Sprinkle shredded coconut over the top of the cake. Then cut into 16 slices and serve!
1 cup (96 g) shredded, sweetened coconut flakes