Recipe: Coconut Cake with Coconut Custard, Rum Syrup, and Whipped Cream

COCONUT CAKE

"This is my recipe for the cake that I made every year for Alice Waters's father on his birthday. A week before that date, Alice would sidle up to me and ask, ever so politely, if I could possibly make this cake for him. I always obliged, of course: For one thing, I share his affection for this cake. It hasn't happened yet, but I wish someone would surprise me with one for my birthday.

This cake should be assembled the day before you plan to serve it, so the flavors have time to meld. It will also be much easier to slice."

1 (9-inch) round sponge cake
FOR THE COCONUT CUSTARD:
2 tablespoons cornstarch
1/4 cup plus 1 1/4 cups milk
1/2 cup sugar
1/2 vanilla bean, split
5 egg yolks
1 cup unsweetened dried coconut
FOR THE RUM SYRUP:
2/3 cup water
1/2 cup sugar
3 tablespoons dark rum
FOR THE WHIPPED CREAM:
1 1/4 cups heavy cream
1 1/2 tablespoons sugar
1/4 teaspoon vanilla extract
1 1/4 cups unsweetened dried coconut, toasted

TO MAKE THE COCONUT CUSTARD:
Stir together the cornstarch and 1/4 cup of the milk with a fork until the cornstarch has dissolved.

Measure the 1 1/4 cups of milk and the sugar into a heavy saucepan. Scrape the seeds from the vanilla bean into the milk, add the vanilla pod, and warm over medium heat.

In a separate bowl, whisk together the egg yolks; set aside. When the milk is hot, whisk in the slurry of cornstarch and continue to cook over medium heat, stirring constantly, until the mixture thickens.

Whisk some of the thickened milk into the egg yolks, then add them to the rest of the mixture in the saucepan.

Cook, stirring constantly and scraping the bottom, until the mixture just begins to boil and becomes very thick. Do not overcook. Remove from the heat and strain into a clean bowl. Remove the vanilla pod, stir in the coconut, and cool completely. Refrigerate until ready to use.

TO MAKE THE RUM SYRUP:
Heat the water and sugar in a saucepan until the sugar has dissolved. Remove from heat and add the rum.

TO ASSEMBLE THE CAKE:
With a long serrated knife, slice the sponge cake horizontally into three equal layers.

Place a layer of sponge cake on a plate. Use a pastry brush to soak the cake with 1/3 cup of the rum syrup.

Evenly spread half the coconut custard filling, about 1/2 cup, on top of the sponge cake layer. Cover it with a second layer of sponge cake.

Soak the top of the second layer with another 1/3 cup of rum syrup. Spread the remaining coconut custard over the soaked sponge cake layer. Place the final sponge cake layer on top and soak with the rest of the syrup. If possible, allow the cake to set in the refrigerator for 8 hours, or overnight.

TO MAKE THE WHIPPED CREAM:
Before serving, whip the cream until it forms soft peaks, then whisk in the sugar and vanilla.

Use a metal spatula to coat the cake completely with the whipped cream. Cover the top and sides of the cake evenly with the toasted coconut by sprinkling coconut on top of the cake and pressing more around the sides with your hands.

SERVING SUGGESTION:
Serve hefty slices of this cake either by themselves or with a simple compote of tropical fruits and berries tossed in sugar and dark rum.

Makes one 9-inch cake; 10 to 12 servings
Source: Room For Dessert by David Lebovitz, Alice Waters, Michael Lamotte