Filling:

1 1/4 cups heavy cream

3/4 cup granulated sugar

2 tablespoons coconut cream

1 tablespoon cornstarch

1 tablespoon milk

1/2 cup unsalted butter, at room temperature

1 cup shredded coconut

Cake:

3 cups all purpose flour

1 tablespoon baking powder

1/4 teaspoon salt

1 1/2 cups granulated sugar

4 eggs

3/4 cup unsalted butter, cut into small pieces at room temperature

1 tablespoon pure vanilla extract

1 cup milk

Icing:

6 ounces cream cheese, softened

1/2 cup unsalted butter at room temperature

1/4 teaspoon salt

1 pound confectioners sugar

3 tablespoons milk

1 tablespoon pure vanilla extract

Syrup and Granish:

1 cup granulated sugar

1 cup water

1/4 teaspoon pure vanilla extract

1/2 cup shredded coconut, for garnish

1. Prepare the filling: Place the heavy cream, sugar and coconut cream in a heavy saucepan over medium heat and bring to a simmer. Stir the cornstarch and the milk together in a small bowl until there are no lumps. Whisk the cornstarch mixture into the simmering cream until smooth; cook, stirring, for 3 minutes. Add the butter and shredded coconut; continue cooking, stirring 3 minutes longer. Cool to room temperature and then refrigerate until thickened, about 2 hours. Keep refrigerated until ready to assemble cake.

2. Preheat the oven to 350 degrees. Grease three 9 inch round cake pans and line the bottoms with waxed paper. Grease the paper and then flour the pans lightly, tapping out any excess.

3. Prepare the cake: Sift the flour, baking powder and salt together; reserve. Place the sugar and eggs in a large mixing bowl and beat with an electric mixer for 1 minute. Gradually add the butter, vanilla and milk; continue beating for 2 minutes. Add the reserved dry ingredients and beat for 1 minute.

4. Scrape the batter evenly into the prepared cake pans. Bake in the center of the oven for 20 minutes or until a wooden toothpick inserted in the center comes out clean. Cool the cakes in the pans on a rack for 20 minutes. Unmold the cakes, carefully peel off the paper and allow to cool completely on a rack.

5. Prepare the icing: Place the cream cheese and the butter in a bowl and beat with a mixer until creamy. Add the remaining icing ingredients; beat until smooth and soft.

6. Prepare the syrup: Place the sugar, water and vanilla in a small saucepan and bring to a boil. Boil for 3 minutes, stirring occasionally. Remove from heat and brush the top of each cake layer with the syrup using a pastry brush - you don't have to use all of the syrup.

7. To assemble the cake, place one cake layer on a serving platter. Spread it with a layer of the reserved filling and top with another cake layer. Spread the cake with the filling and top with the remaining cake layer. Ice the top and sides of the cake with the icing and then sprinkle the top with 1/2 cup shredded coconut.