To make the cake, pre-heat the oven to 180°c and grease and line two 20cm cake pans.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Mix in the eggs one at a time, beating well after each addition.
Sift together the flour, baking powder and salt and add the coconut.
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.
Divide the batter between the cake pans and place in the oven.
Allow to bake for 30-35 minutes until the cakes are golden brown and risen and a skewer inserted comes out clean.
Remove the cakes from the oven then allow to cool completely.
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).
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.
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.
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.
To make the ganache, melt together the coconut milk and chocolate over a double boiler until smooth and glossy.
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.
Coconut Boston Cream Pie https://simply-delicious-food.com/coconut-boston-cream-pie/