Cream-Filled Coconut Cake Recipe

Ingredients:

**For the Cake:**
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 3 large eggs
– 1/2 cup whole milk
– 2 teaspoons baking powder
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt

**For the Cream Filling:**
– 1 cup whole milk
– 1/2 cup granulated sugar
– 3 tablespoons cornstarch
– 1/4 cup unsalted butter
– 1 teaspoon vanilla extract

**For the Topping:**
– 1/2 cup powdered sugar
– 1/2 cup desiccated coconut (optional)

 Instructions:

**Prepare the Cake:**
1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the vanilla extract.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Mix until just combined.
7. Divide the batter evenly between the prepared cake pans.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

**Prepare the Cream Filling:**
1. In a medium saucepan, whisk together the milk, sugar, and cornstarch until smooth.
2. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
3. Remove from heat and stir in the butter and vanilla extract until the butter is melted and the mixture is smooth.
4. Allow the filling to cool completely.

**Assemble the Cake:**
1. Once the cakes and cream filling are completely cool, place one cake layer on a serving plate.
2. Spread the cream filling evenly over the top of the cake layer.
3. Place the second cake layer on top of the filling.
4. Dust the top of the cake with powdered sugar and desiccated coconut, if desired.

Enjoy your delicious cream-filled coconut cake!