Chocolate Coconut Cream Cake

Preheat oven to 350ºF. Grease and flour 2 (9-inch) cake pans.

For the chocolate cake:
Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.

Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter. Set batter aside.

For the coconut cake:
Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs, 1 at a time, beating well after each addition.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add flour mixture and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed.

Distribute cake batter evenly between the prepared cake pans, alternating between chocolate and coconut batter. Using a butter knife swirl the batters together.

Tap cake pans on the counter. Do this several times to release air bubbles and assure you of a more level cake.

Bake for 25-30 minutes, until a toothpick or cake tester inserted in the center comes out clean. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks.

For the coconut cream filling:
Place egg yolks in a large bowl; whisk to combine and set bowl aside.

Combine sugar, cornstarch, and salt in a saucepan. Gradually whisk in milk. Cook, stirring, over medium heat until mixture thickens and comes to a boil, 10 to 12 minutes. Remove from heat.

Whisk 1/2 cup hot milk mixture into the reserved egg yolks to temper. Slowly pour warm yolks into the saucepan, stirring constantly. Cook slowly, stirring, over medium-low heat, until mixture begins to bubble, 5 to 6 minutes. Remove from heat. Stir in coconut and vanilla.

Transfer filling to a medium mixing bowl. Lightly butter a piece of plastic wrap, and lay it directly on top of filling to prevent a skin from forming. Chill until firm, at least 1 hour.

To assemble the cake:
Using a serrated knife, cut each cake in half horizontally to create 4 layers. Set one layer on a cake plate. Spread with 1 cup of the filling. Repeat with the remaining cake layers and filling, ending with a layer of cake. Refrigerate until firm, 1 hour.

For the topping:
Spread the coconut on a large rimmed baking sheet. Bake for 5 minutes, stirring occasionally, until lightly toasted. Let cool.

In a large bowl, using an electric mixer, beat the cream with the sugar until medium-firm peaks form.

Frost the top and side of the cake with the whipped cream and coat with the coconut. Refrigerate for 1 hour before serving.