Good Bite says: David's amazing three-tier layer cake starts with a simple, ordinary store-bought cake. But, that's about the only thing ordinary about it. From there he builds with coconut custard, rum syrup, whipped cream and more. The result is a cake that looks as good as it tastes, and combines a party of sweet, spicy, creamy and rich flavors. Our favorite kind of party.

Ingredients

• 1 (9-inch) round store-bought sponge cake
• Coconut Custard
• 2 tablespoons cornstarch
• 1/4 cup, plus 1 1/4 cups whole milk
• 1/2 cup sugar
• 5 large egg yolks
• 1 cup dried coconut (preferably unsweetened)
• 1/2 vanilla bean, split lengthwise
• Rum Syrup
• 2/3 cup water
• 1/2 cup sugar
• 3 tablespoons dark rum
• Whipped Cream
• 1 1/4 cups heavy cream
• 1/4 teaspoon vanilla extract
• 1 1/2 tablespoons sugar
• 1 1/4 cups dried coconut, sweetened or unsweetened, toasted

Directions

Step 1
To make coconut custard, stir together cornstarch and 1/4 cup milk in a small bowl, with fork, until cornstarch has dissolved.

Measure 1 1/4 cups milk and sugar into heavy saucepan. Scrape seeds from vanilla bean into milk, then add vanilla pod. Warm over medium heat. In small bowl, whisk together egg yolks.

When milk is hot, whisk in slurry of cornstarch and cook over medium heat, stirring constantly, until mixture thickens.

Once thick, whisk some warm thickened milk into egg yolks, then add back to saucepan.

Cook, stirring constantly and scraping bottom, until mixture just begins to boil and becomes very thick. Remove from heat, and strain into clean bowl. Remove vanilla pod, stir in coconut, and chill. (You can set bowl in a large bowl of ice and water to speed it up.)

Step 2
To assemble cake, make rum syrup by heating water and sugar in small saucepan, until sugar has dissolved. Remove from heat, add rum, and let cool to room temperature.

With long serrated knife, slice sponge cake horizontally into 3 equal layers. Place layer of sponge cake on plate. Brush first layer of cake with 1/3 cup of rum syrup.

Evenly spread half coconut custard filling (about 1/2 cup) on top of soaked sponge cake layer. Cover with second layer of sponge cake.

Brush second layer of spongecake with another 1/3 cup of rum syrup. Spread remaining coconut custard over soaked sponge cake layer. Place final sponge cake layer on top and soak with rest of syrup. Let cake set in refrigerator at least four hours, or overnight.

Step 3
To finish cake, whip cream until stiff, but don't over-beat, then whip in sugar and vanilla (HAVE ALREADY MADE).

With spatula, frost cake with whipped cream. Cover top and sides of cake evenly with toasted coconut by sprinkling coconut on top, and pressing more around sides with your hands.

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