COCONUT FILLING:
In sauce pan, heat together cream, sugar and butter over medium heat until boiling, stir often.
Add minced coconut, stirring constantly, cook 15 minutes until mixture reduces.
Remove from heat and stir in cornstarch. Place pan on high heat, bring to a boil, stir constantly.
Add in vanilla, continue to cook and stir about 1 minute.
Remove from heat, cool slightly, then chill in refrigerator until well chilled.
Cover with plastic wrap, laying it on filling.
*NOTE: Filling may decrease in volume as it cools.
COCONUT WATER SIMPLE SYRUP:
In sauce pan add coconut water, sugar and vanilla. Bring to a boil over high heat.
Continue boiling until reduced to 1 cup, about 5 minutes.
Remove from heat and cool.
Refrigerate until ready to use.
CAKE:
Preheat oven to 350 degrees. Prepare 2- 7 inch cake pans.
Oil pans, lay parchment in the bottom of each and oil and flour parchment and sides.
*Note: standard 9 inch pans can be used but the cake will not be as tall, adjust baking time as needed.
In medium bowl sift flour, baking powder and salt. Set aside.
In large bowl of electric mixer combine sugar and eggs, beat on low speed until smooth. Scrape sides of bowl with spatula.
Add butter, beat on low until mixture is creamy and light colored, about 3 minutes.
Beat in milk and vanilla.
Gradually add in the flour mixture, about 1 cup at a time, beating after each addition just until smooth and pushing sides down with spatula as needed.
Beat on high speed one minute, scraping down the sides with spatula as needed.
Pour evenly into prepared pans.
Bake at 350 degrees for 55-60 minutes, until toothpick inserted in center comes out clean.
CREAM CHEESE FROSTING:
In large bowl of mixer mix together cream cheese, butter and vanilla until creamed and well blended, about 2 minutes.
Gradually add in the powdered sugar 1/2 cup at a time and beat well after each addition. Once all the sugar is added blend for a minute to make sure all is mixed well.
ASSEMBLY:
If needed cut off any mounded cake tops. If cake browned on edges that can be cut off to.
Take cakes and cut horizontally to yield a total of 4 cake layers.
Poke each layer with a fork and with a pastry brush generously brush with the coconut syrup.
Start by putting first/bottom layer on cake board or plate, coconut syrup side up.
Spoon generous amount of coconut filling and spread evenly, keep a 1/4 inch border free of filling as it will spread a little on its own when you add the next layers. Repeat with layers 2 &3.
Add the fourth layer of cake, coconut syrup side down.
Coat entire cake in cream cheese frosting, while frosting is still wet press in flaked coconut (optional).
Let sit in cool place until ready to serve.