Coconut cream cake

The coconut cream pie is a little subtle side of things. If you want a taste of coco more strong, you can swap around the half of the cake, vanilla extract with the coconut extract. You can also exchange with more coconut butter in place of butter and the normal use of coconut rum instead of vodka.

Coconut cream cake:

Ingredients for the base:

1/3 Cups of flour
1 tablespoon sugar
1/2 teaspoon salt
1 bar (1/2 cup) of butter cold
3-4 tablespoons of cold vodka

Ingredients for the filling:

1 can (2 cups) coconut milk
2/3 cup sugar
4 large egg yolks
3 tablespoons flour
2 tablespoons cornstarch
A pinch of salt
3 tablespoons coconut butter
3/4 cups of coconut sugar (finely grated)
1/2 teaspoon vanilla extract

Ingredients to cover:

1 cup milk cream
2 tablespoons powdered sugar
1/4 teaspoon vanilla
2-3 tablespoons of toasted coconut

Preparation:

Make base:

Mix the flour, salt and sugar.
Add the cold butter.
Mix with a hand whisk until the mixture is thick.
Sprinkle with 1 tablespoon of vodka and mix again.
Add more vodka until dough sticks form when it is pinched.
It forms a disk with the dough and chill in the fridge for half an hour.
Put aluminum foil in a pie plate and covered with dough.
Fill the dough as when cooking dry pasta with beans or dried chickpeas.
Bake at 210 degrees for 12 minutes, then remove the aluminum foil.
Remove and let cool completely.

Make the filling:

Heat in the microwave coconut milk until it is warm.
Add the sugar and the eggs. It begins to beat.
Beat slowly and incorporate the flour, cornstarch and salt.
Pour the mixture into a mold of bottomed and cooking over medium-high heat, stirring constantly to prevent the mixture from burning. (In reality this is not difficult, and it doesn't take long, you only have to pay attention)
Bring to a boil for one minute and then turn off the heat and continue stirring so that it thickens.
It includes coconut butter until it melts completely.
It increases the flavor with coconut and vanilla extract.
Spend it all into a bowl of metal for the rapid transfer of heat and cool at least 2 hours.

To make the top:

Mix whipping cream and powdered sugar until it forms firm peaks.
It incorporates vanilla.

Assembly and serve:

On a pie plate put the base, put the filling and cover with the top.
Let cool at least 30 minutes as minimum and maximum up to 5 hours, Coconut cream cake since there the crust begins to be soaked.
Sprinkle with toasted coconut just before serving.
Cut into pieces, and eat. MMMM!
Try this tasty,easy and best recipe. Your comments will highly appreciated.