Minetta Tavern's Coconut Cake

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4 ounces (1 stick) unsalted butter, softened

1/2 cup shortening

2 1/4 cups sugar4 large eggs, room temperature

2 cups loosely packed sweetened coconut (about 5 1/4 ounces)

3 cups cake flour, sifted

4 teaspoons baking powder.

1/4 teaspoon salt

1 teaspoon vanilla

3/4 cup + 1 tablespoon whole milk

Pastry cream:

1 large egg

2 large egg yolks

1/2 cup sugar

1/4 cup cornstarch

1 cup whole milk

1 cup creme fraiche

1/2 vanilla bean, seeds scraped out and reserved

2 tablespoons unsalted butter

1/3 cup heavy whipping cream

Butter cream:

1/2 cup egg whites (about 4 large eggs)

1/2 cup + 1/3 cup sugar

10 ounces unsalted butter, softened

1/2 teaspoon vanilla


3/4 cup sugar

3/4 cup water

4 to 6 tablespoons dark rum

2 cups toasted unsweetened coconut shavings (about 4 ounces)

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