Coconut Layer Cake

Sponge Cake

unsalted butter, softened
all-purpose flour for dusting
8 egg yolks at room temperature
6 whole eggs at room temperature
1¼ cups sugar
1 cup all-purpose flour
1 cup cornstarch
1/2 teaspoon vanilla extract
5 tablespoons unsalted butter, melted
Pastry Cream
1 cup milk
2 egg yolks
1 teaspoon vanilla extract
1/3 cup sugar
2 tablespoons all-purpose flour
Icing
2½ cups heavy (whipping) cream
1/2 cup sugar

Preheat the oven to 350 F.
Spread coconut flakes in a thin single layer on a baking sheet. Toast in the oven for 7 to 9 minutes until golden brown.
to make the sponge cake:
Preheat the oven to 350 F.
Using a round 9-inch springform cake pan as your guide, cut 1 round of parchment paper to fit the bottom of the pan.
Brush the cake pan evenly with softened butter, then line the cake pan with the parchment.
Dust with flour, tapping out the excess.
Place the eggs, egg yolks and sugar in the large bowl of an electric mixer.
Whip on high speed until light and fluffy, 3 to 4 minutes.
In a small bowl, sift together the flour and cornstarch.
Gently fold this mixture into the egg-sugar mixture.
Fold in vanilla and butter.
Pour the batter into the prepared cake pan and bake 30 to 35 minutes, until the blade of small knife or a toothpick inserted in the center of the cake comes out clean.
Remove from the oven and let set for 10 minutes, then turn out onto a wire rack and let cool to room temperature.

To prepare the pastry cream:
Put the milk and vanilla in a heavy-bottomed saucepan and bring to a boil.
isk in the hot milk and return the mixture to the saucepan. Bring to a boil over medium-high heat, whisking constantly. Reduce the heat and simmer 5 minutes, whisking constantly to reach all parts of the pan.
Pour the cream into a shallow dish and film with butter to prevent a skin from forming. Let cool.

To make the icing:
In a medium mixing bowl, whip the cream, gradually adding the sugar.
Beat cream and sugar until stiff peaks form.
Set aside in the refrigerator

Filling
1 cup toasted coconut flakes (above)
1 cup Pastry Cream (above)
1/4 cup coconut cream