Instructions

1. 1

   Preheat oven to 325°F. Sift together the flour, 1 cup of the granulated sugar, baking powder, and salt into a large bowl. Make a well in the center.

   ⏱️ 5 min•🌡️ 325

   
2. 2

   In a separate medium bowl, whisk together the egg yolks, vegetable oil, water, and vanilla extract until smooth. Pour the wet ingredients into the well of the dry ingredients and whisk until just combined and smooth. Do not overmix.

   ⏱️ 10 min

   
3. 3

   In a very clean, large bowl, beat the egg whites with the cream of tartar using an electric mixer on medium speed until soft peaks form. Gradually add the remaining 1/2 cup of granulated sugar, 1 tablespoon at a time, continuing to beat on high speed until stiff, glossy peaks are achieved.

   ⏱️ 10 min

   
4. 4

   Gently fold about one-third of the whipped egg whites into the egg yolk batter to lighten it. Then, carefully fold in the remaining egg whites until just combined, being careful not to deflate the mixture. Work quickly and gently.

   ⏱️ 5 min

   
5. 5

   Divide the batter evenly among four ungreased 8-inch round cake pans. (If you only have two pans, bake in two batches, cleaning and drying pans between batches).

   ⏱️ 5 min

   
6. 6

   Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean and the cake springs back when lightly touched. Immediately invert the cake pans onto wire racks or rest them on the neck of bottles (if using tube pans) to cool completely. This is crucial for maintaining the cake's airy texture. Allow to cool for at least 1 hour.

   ⏱️ 85 min•🌡️ 325

   
7. 7

   While the cakes cool, prepare the coconut vanilla pastry cream. In a medium saucepan, combine the whole milk and the scraped vanilla bean seeds and pod. Heat over medium heat until just simmering. Remove from heat and let steep for 15 minutes.

   ⏱️ 20 min

   
8. 8

   In a separate medium bowl, whisk together the 1/2 cup granulated sugar and flour. Add the egg yolks and whisk until smooth and pale.

   ⏱️ 5 min

   
9. 9

   Remove the vanilla bean pod from the milk. Gradually temper the egg yolk mixture by slowly whisking in about 1 cup of the hot milk. Pour the tempered egg mixture back into the saucepan with the remaining hot milk.

   ⏱️ 5 min

   
10. 10

    Return the saucepan to medium heat and cook, whisking constantly, until the mixture thickens significantly and comes to a boil. Continue to whisk and boil for 1 minute to ensure the flour is cooked through. Remove from heat.

    ⏱️ 5 min

    
11. 11

    Strain the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps. Stir in the cold butter until melted and smooth. Fold in the 1/2 cup toasted coconut flakes and sea salt. Cover the surface of the pastry cream directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely chilled.

    ⏱️ 125 min

    
12. 12

    Once the cakes and pastry cream are completely cooled, prepare the whipped cream. In a large, chilled bowl, beat the cold heavy cream, powdered sugar, and vanilla extract with an electric mixer on high speed until stiff peaks form.

    ⏱️ 5 min

    
13. 13

    To assemble the cake, place one cake layer on a serving plate. Spread about 1/2 cup of the chilled coconut vanilla pastry cream evenly over the top. Repeat with the next two cake layers and pastry cream. Place the final cake layer on top.

    ⏱️ 10 min

    
14. 14

    Frost the entire cake with the prepared whipped cream. Generously sprinkle the top and sides of the cake with the remaining 1 cup of toasted coconut flakes.

    ⏱️ 10 min

    
15. 15

    Refrigerate the cake for at least 30 minutes before serving to allow the flavors to meld and the frosting to set.

    ⏱️ 30 min

    

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Nutrition Facts (per serving)