Step 1

In a medium saucepan, whisk together eggs and sugar until well combined.

Step 2

Whisk in cornstarch, salt and coconut milk.

Step 3

Add butter. Cook mixture over medium-low heat, stirring constantly with a wooden spoon, just until it starts to thicken. Immediately whisk mixture until smooth, then continue to cook and stir custard until it has come to a very low boil for 2 minutes, about 6 to 8 minutes total.

Step 4

Strain custard through a fine-mesh sieve into a small bowl, pushing it through with a small spatula.

Step 5

Stir in vanilla.

Step 6

Cover with plastic wrap, pressing the plastic directly onto the surface.

Step 7

Chill for at least 3 hours and up to overnight.

Step 8

In a large bowl, mix buttercream, cream of coconut, vanilla extract, and coconut extract.

Step 9

Stir until thoroughly incorporated. Set aside.

Step 10

Preheat the oven to 350 degrees, and line two 9-inch cake pans with baking spray and parchment paper.

Step 11

In a large bowl, beat egg and egg whites until combined. Add cream of coconut, coconut milk, coconut and vanilla extracts and mix until combined. Set aside.

Step 12

In a small bowl, mix flour, baking powder and salt and set aside.

Step 13

In another large bowl, cream sugar and butter until light and fluffy, approximately 3 to 4 minutes. Alternate adding flour and egg mixture into the creamed butter and mix until thoroughly combined.

Step 14

Divide batter between cake pans and bake for 25 to 30 minutes until cake is golden and a toothpick comes out clean.

Step 15

Allow to cool for up to 2 hours.

Step 16

Cut each cooled cake in half lengthwise, creating four cake layers in total.

Step 17

Place one cake layer on a serving platter and top with 1/4 cup of coconut pastry cream. Repeat this step until all layers are used, leaving the last layer bare on top.

Step 18

Set in the fridge to cool for 30 minutes.

Step 19

Remove chilled cake from fridge and cover completely in buttercream.

Step 20

Top with toasted coconut and serve. Cake will keep up to five days covered in the fridge.