Coconut Torte

Ingredients

• 14 ounces canned unsweetened coconut milk
• 0.25 cup whole milk
• 4 large egg yolks
• 0.5 cup granulated sugar
• 0.25 cup cornstarch
• 0.125 tsp fine salt
• 1 tsp vanilla extract
• 3 tbsp unsalted butter
• 5 large eggs – room temperature
• 0.66 cup granulated sugar
• 1 tsp vanilla extract
• 0.75 cup cake flour – sifted
• 0.25 cup cornstarch – sifted
• 0.25 tsp fine salt
• 0.5 cup water
• 0.25 cup granulated sugar
• 2 tbsp dark rum
• 0.5 tsp vanilla extract
• 12 ounces unsalted butter – room temperature
• 1 cup unsweetened finely shredded coconut
• unsweetened finely shredded coconut – pressed onto frosting (for garnish)

Instructions

1. Make the coconut pastry cream: In a medium saucepan, combine the canned unsweetened coconut milk and whole milk and heat over medium until steaming with small bubbles around the edge.
2. In a bowl, whisk the large egg yolks, 0.5 cup granulated sugar, 0.25 cup cornstarch, and 0.125 tsp fine salt until smooth. Slowly whisk in about 0.5 cup of the hot coconut milk to temper, then whisk the tempered yolk mixture back into the saucepan.
3. Cook, whisking constantly, until thick and bubbling, 2–3 minutes. Remove from heat and whisk in 1 tsp vanilla extract and 3 tbsp unsalted butter until glossy. Spread in a shallow dish, press plastic wrap directly on the surface, and chill until cold and set, at least 2 hours.
4. Bake the sponge: Heat the oven to 350°F/175°C. Line the bottom of a 9-inch (23 cm) springform pan with parchment; leave the sides ungreased.
5. In a stand mixer bowl, beat the 5 large eggs, 0.66 cup granulated sugar, and 1 tsp vanilla extract on high speed until very thick, pale, and tripled in volume, 8–10 minutes; the batter should fall in a slowly dissolving ribbon.
6. Sift together the cake flour, 0.25 cup cornstarch, and 0.25 tsp fine salt. In 3 additions, gently fold the dry mixture into the egg foam with a spatula just until no streaks remain.
7. Immediately scrape the batter into the prepared pan and smooth the top. Bake until golden, springy to the touch, and a toothpick inserted in the center comes out clean, 22–27 minutes.
8. Cool 10 minutes in the pan, then run a thin knife around the edge, remove the ring, invert onto a rack, peel off the parchment, and cool completely.
9. Make the syrup: In a small saucepan, bring the water and 0.25 cup granulated sugar to a simmer over medium heat, stirring to dissolve, 1–2 minutes. Remove from heat and stir in the dark rum and 0.5 tsp vanilla extract. Cool to room temperature.
10. Make the coconut buttercream: In a stand mixer, beat 12 ounces unsalted butter on medium-high until very pale and fluffy, 3–4 minutes. Whisk the chilled pastry cream to loosen. With the mixer on medium, add the pastry cream a spoonful at a time to the butter, beating until smooth and thick. Fold in 1 cup unsweetened finely shredded coconut.
11. Assemble: If needed, level the cooled sponge. Using a long serrated knife, split it horizontally into 2 even layers. Place the bottom layer, cut-side up, on a serving board.
12. Brush the bottom layer with half the rum syrup. Spread about one-third of the coconut buttercream evenly to the edge. Top with the second layer, cut-side up, and brush with the remaining syrup.
13. Spread a thin crumb coat of buttercream over the top and sides. Chill 15 minutes to set, then finish with the remaining buttercream, smoothing the top and sides.
14. Finish: Press unsweetened finely shredded coconut onto the top and sides to coat the torte. Chill 30–60 minutes to set before slicing. Serve at cool room temperature for the best texture.