Description
This Coconut Boston Cream Pie features a moist yellow cake infused with coconut milk and cream, layered with a rich coconut custard, and topped with silky dark chocolate ganache. Toasted coconut flakes add a crunchy, tropical finish to this elegant dessert.
Ingredients
Yellow Cake
- 1½ cup coconut milk
- ½ cup coconut cream
- ¼ teaspoon vanilla paste
- 4 egg yolks
- ⅓ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon flour
Chocolate Ganache
- 4 oz (113g) dark chocolate
- ¼ cup heavy cream
Garnish
- Toasted coconut flakes (optional)
Instructions
- Bake the yellow cake: Prepare your yellow cake batter and bake it in two greased and lined 8-inch round pans. Once baked, remove from the oven and cool completely on wire racks.
- Heat coconut mixture: In a small saucepan over medium heat, combine the coconut milk, coconut cream, and vanilla paste. Bring the mixture to a boil, then remove from the heat immediately to stop boiling.
- Prepare custard base: In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture lightens to a pale yellow. Sift in the cornstarch and flour and whisk until fully combined.
- Temper the eggs: Gradually add the warm coconut milk mixture to the egg yolk mixture, one ladleful at a time, whisking continuously to prevent curdling.
- Cook the custard: Pour the combined mixture back into the saucepan and cook over medium heat, whisking continuously. Once it reaches a boil, continue cooking and whisking for 3 minutes until thickened.
- Strain and chill custard: Pour the custard through a sieve into a clean bowl to remove any lumps. Cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate until completely cold.
- Make chocolate ganache: Using a double boiler, gently heat the dark chocolate and heavy cream until fully melted and smooth. Stir well to combine.
- Assemble the cake: Spread a generous layer of the chilled coconut custard over the bottom cake layer. Place the second cake layer on top.
- Finish with ganache: Pour the chocolate ganache evenly over the top layer of the cake, allowing it to cascade down the sides if desired.
- Garnish: Sprinkle toasted coconut flakes over the ganache for texture and flavor. Chill before serving for best results.
Notes
- Ensure the custard is covered tightly with plastic wrap touching the surface to prevent a skin from forming.
- Allow the cake layers to cool completely before assembling to avoid melting the custard.
- Use high-quality dark chocolate for a rich ganache.
- To toast coconut flakes, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until golden, stirring occasionally.
- This cake is best served slightly chilled.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
