Get Amazing Updates

Get great contents delivered straight to your inbox, just a click away, Sign Up Now
Email address
First Name
Secure and Spam free...

Coconut Boston Cream Pie

 In Baked Goods, Dessert, Recipes

Coconut Boston cream pie

I have been intrigued with Boston cream pies for the longest time. I’ve always been intrigued by American culture and food and this cake has always been on my must-make list. I always found it strange that it was called a pie but in fact cake. However, this doesn’t even matter because this is the official dessert of Massachusetts. How fabulous do you have to be as a dessert to be an official dessert of a state? Pretty fabulous, I’d think. And fabulous it is.

Coconut Boston cream pie

I wanted to add a bit of a twist to the traditional recipe and added a touch of coconut to every component. I am having a bit of a coconut moment at the moment and I’m adding it to pretty much everything. Sometimes it’s not the wisest decision, but with this cake, it was genius. The coconut almost intensifies the chocolate and vanilla flavours and I love that it reminds me just a little of a lamington which is one of my all-time favourite baked goods.

Coconut Boston cream pie

This is a fabulous cake for tea time and even though it appears so simple, will definitely impress anyone you feed it to.

Coconut Boston cream pie

 

Coconut Boston Cream Pie
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cake, Baked goods
Serves: 10-12
Ingredients
  • 250g caster sugar
  • 200g unsalted butter, room temperature
  • 4 eggs
  • 225g cake flour
  • 50g unsweetened desiccated coconut
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 200ml coconut milk
for the pastry cream filling
  • 200ml milk
  • 300ml coconut milk
  • 1 vanilla pod, seeds scraped out
  • 30g (2 tablespoons) corn flour
  • 2 egg yolks
  • 50g sugar
for the coconut ganache
  • 50ml coconut milk
  • 400g dark chocolate, roughly chopped
Instructions
  1. To make the cake, pre-heat the oven to 180°c and grease and line two 20cm cake pans.
  2. In a mixing bowl, cream together the butter and sugar until light and fluffy.
  3. Mix in the eggs one at a time, beating well after each addition.
  4. Sift together the flour, baking powder and salt and add the coconut.
  5. Add the flour mixture and the coconut milk to the butter and sugar mixture alternatively. Scrape the bowl every now and then to ensure even distribution of all the ingredients.
  6. Divide the batter between the cake pans and place in the oven.
  7. Allow to bake for 30-35 minutes until the cakes are golden brown and risen and a skewer inserted comes out clean.
  8. Remove the cakes from the oven then allow to cool completely.
  9. To make the pastry cream, heat the coconut milk, milk and vanilla in a small saucepan until it reaches boiling point (don't allow to boil).
  10. In a separate bowl, whisk together the egg yolks, cornflour and sugar. Whisk in a little of the hot milk mixture to temper the eggs.
  11. Pour the mixture back into the saucepan and allow to cook over gentle heat until the pastry cream is thick and glossy and there is no floury taste.
  12. Remove from the saucepan, place in a bowl and cover with cling film. It's important for the cling to be right on the surface of the pastry cream so to prevent it from forming a skin. Place the pastry cream in the fridge for 2-3 hours until completely chilled.
  13. To make the ganache, melt together the coconut milk and chocolate over a double boiler until smooth and glossy.
  14. To assemble, place the pastry cream on one of the cakes then sandwich the remaining layer of cake. Pour over the ganache and allow to cool slightly then serve.
 

Previous Post
Next Post
Alida Ryder
Being a general food freak has proven to be quite helpful in this career I've found myself in. Author of two cookbooks, photographer, food stylist. Mom to twins. Ex make-up and hair artist obsessed with beautiful clothes and spaces. I love a good G&T and I've been known to spend too much money on shoes.
Recommended Posts
Showing 5 comments
  • Alida Ryder
    Reply

    Most definitely not!

  • Beth
    Reply

    Boston Cream donuts were always one of my favorites. You can’t go wrong adding pudding to cake! 🙂

  • Pang
    Reply

    Pie or cake, this dessert looks so D-E-L-I-C-I-O-U-S!!!!! I can even have only pastry cream filling, and I will be happy 🙂

pingbacks / trackbacks

Leave a Reply

Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Not readable? Change text.