Divide batter among the 2 pans. Bake for 28 to 30 minutes, or until cake springs back when pressed gently in the center.
Place pans on wire rack to cool completely. The cakes will shrink a bit as they cool.
While oven still is hot, spread coconut on a rimmed pan and toast until golden, watching carefully and stirring occasionally. This will take about 5 minutes for chips, 10 to 15 minutes for flakes. Pour toasted coconut into a bowl and set aside.
To assemble the cake: Remove cooled cakes from pans and peel off parchment paper. Turn right side up and, with a long serrated knife, carefully split each cake into 2 even layers. Place 1 layer on a serving plate and cover with a third of the custard (about ¾ cup). Repeat with the remaining cake layers and custard. Spread any remaining custard over the top of the cake. Wrap the outside and top of the cake with plastic wrap, pulling it firmly against the sides, and refrigerate overnight, or for up to two days.
Up to within 24 hours of serving, whip the cream and spread over the top and sides of the cake, then cover generously with coconut. Return the cake, uncovered, to the refrigerator until serving time. Slice with a serrated knife.
Nutrition information per each of 16 servings:
Calories 400 Fat 23 g Sodium 160 mg
Carbohydrates 45 g Saturated fat 16 g Calcium 60 mg
Protein 6 g Cholesterol 135 mg Dietary fiber 1 g
Diabetic exchanges per serving: 1 bread/starch, 2 other carb, ½ medium-fat meat, 4 fat.
Coconut Custard √
Makes about 3 cups (enough for a 4-layer cake)
Note: From Kim Ode.
• 4 egg yolks
• 1/3 c. cornstarch
• 3/4 c. sugar
• 1/4 tsp. salt