Coconut Pastry Cream Boston Cream Pie

I had some time on my hands today so I made a Coconut Pastry Cream Boston Cream Pie. It’s like a Boston Cream Pie, but the filling is made with coconut milk and the cake is a soft chocolate sponge cake. If you try it, let me know. The recipe is so long that I almost feel guilty posting it.

Coconut-Cream Double Chocolate Boston Cream Pie

Coconut Pastry Cream:
5 egg yolks
3 tablespoons cornstarch
⅓ cup granulate sugar (63 grams)
¾ cup coconut milk (180 ml)
½ cup regular milk (120 ml)
¼ cup heavy cream (60 ml)
1 teaspoon vanilla (5 ml)

Chocolate Sponge Cake:
⅓ cup unsweetened natural cocoa powder plus extra for dusting (30 grams)
½ cup warm coffee (120 ml)
1 cup plus 2 tablespoons cake four (4.5 oz)
1 ½ teaspoons baking powder ( 7 ml)
½ tsp baking soda (2 ml)
¼ teaspoon salt plus a tiny extra pinch
3 large eggs
½ cup plus 1 tablespoon granulated sugar (110 grams)
¼ cup vegetable oil (56 grams)
1 teaspoon vanilla (5 ml)
¼ tsp cream of tartar (1 ml)

Chocolate Glaze:
2 tablespoons butter (30 grams)
3 oz semi-sweet chocolate, chopped (84 grams)
4 tablespoons half & half (60 ml)
⅓ cup powdered sugar
½ teaspoon vanilla extract

Toasted Coconut for garnish

Custard:
Whisk the egg yolks in a bowl and set it by the stove. Mix the cornstarch and sugar together in another bowl and set next to the stove. Combine the coconut milk, milk and cream in a saucepan and heat over medium until very hot. Pour some of the hot milk mixture into the sugar mixture and whisk until smooth. Pour in remaining milk mixture and whisk until smooth, then transfer all milk mixture back to saucepan, keeping it over medium heat. Whisk about ¼ cup of milk mixture into the egg yolks, then add yolk mixture back to the saucepan, whisking constantly, until mixture (it will be thick) comes to a full boil. Remove from heat and stir in vanilla. Pour into a clean bowl and cover with a sheet of waxed paper. Let cool slightly, then refrigerate until ready to use.

Sponge Cake:
Preheat oven to 350 degrees F. Rub a 9 inch springform pan with shortening and dust with unsweetened cocoa powder

Whisk the cocoa powder and coffee together until smooth; set aside.

Mix together the cake flour, baking powder, baking soda and salt; set aside.

Separate eggs and put yolks in one mixing bowl and whites in a second mixing bowl.
Whisk about half of the sugar (reserve remaining), oil, and vanilla into the yolks. Whisk in the cocoa mixture, then add the flour mixture and whisk until smooth.

Add cream of tartar to egg whites and beat with a hand-held electric mixer until soft peaks form. Beat in the remaining sugar until mixture becomes thick and glossy. Fold egg whites into the chocolate batter. Pour into pan and bake 25 minutes or until a toothpick inserted in center comes out clean.

Let cool. Remove from pan and slice horizontally through center. Spread custard on top and cap with top. Make glaze.

Melt butter in a small saucepan over medium heat. Add chocolate and reduce heat to low. Slowly stir in cream. Remove from heat and stir in vanilla, then add powdered sugar and whisk until smooth. Let it cool a bit before pouring over the cake.

Garnish with toasted coconut

Serves 6-8