1 ¼ cup whipping cream ¾ cup sugar ½ cup butter 1 tablespoon cornstarch 1 tablespoon water ½ teaspoon vanilla pinch salt 2 cup shredded coconut
Creme Fraiche Frosting
1 7 ounce container creme fraiche or 1 8-ounce container sour cream 1 cup whipping cream 1 teaspoon vanilla ¾ cup powdered sugar ½ teaspoon vanilla
To Store:
Cover cake. Store in the refrigerator for up to 24 hours before serving.
To Make Ahead:
Prepare as directed through Step 4. Wrap cooled cake layers in plastic wrap; overwrap tightly with foil. Freeze for up to 1 month. Thaw overnight at room temperature. Continue as directed.
