Instructions: 1. Preheat Oven and Prepare Cake Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch cake pan.
2. Make the Coconut Cake Batter: Gradually add the dry ingredients to the wet ingredients, alternating with coconut milk, beginning and ending with the dry ingredients. Mix until just combined.Fold in shredded coconut.
3.Bake the Cake: Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
4. Prepare the Coconut Custard Filling: In a saucepan, whisk together coconut milk, sugar, egg yolks, cornstarch, and salt.Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil.
5. Make the Coconut Whipped Cream Frosting: In a chilled mixing bowl, whip the heavy cream until it begins to thicken.Add powdered sugar and vanilla extract, and continue whipping until stiff peaks form. Spread the whipped cream over the coconut custard layer.
6. Garnish and Serve: Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld.Slice and serve this delightful coconut pie cake for a taste of tropical paradise!