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Scald the milk in the microwave or on the stove top to just below boiling point. Microwave works best as there is no chance of burning the milk.
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Meanwhile, in a saucepan combine the flour, sugar, salt and coconut.
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Over medium low flame slowly add 1 cup of the scalded milk tot he flour and sugar mixture, whisking constantly.
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As you notice the filling beginning to thicken, add another cup of the scalded milk continuing to stir constantly until it begins to thicken again. Add the final cup of scalded milk, stirring constantly. Continue to cook over medium low heat until mixture begins to slightly thicken.
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At this point remove from heat and pour about a half cup of this mixture onto the beaten egg yolks whisking constantly.
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Pour the egg mixture immediately back into the pot, continuing to constantly stir. Cook for an additional two or three until the filling reaches pudding consistency and remove from the flame. The mixture should just be beginning to boil at this point.
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Stir in the butter vanilla and almond extracts.
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Chill for about 3 hours or until completely cooled before splitting the layers of cake in half as instructed above and filling the inside 3 layers of the cake with the coconut cream filling.Optionally, you can sprinkle some coconut rum over each of the cake layers before adding the filling. I use about 1/2 ounce of coconut rum per layer of cake.Frost the entire outside of the cake with vanilla whipped cream.