If you are a fan of coconut and crave a dessert that is both comforting and luscious, this Coconut Custard Cake Recipe is about to become your new favorite indulgence. Picture moist, tender coconut cake layers that cradle a rich, silky coconut custard filling and are then enveloped in tangy cream cheese frosting sprinkled generously with toasted shredded coconut. Every bite is a perfect blend of creamy, sweet, and lightly tropical flavors that will transport you straight to dessert heaven. This cake is truly a celebration of coconut in all its glory, ideal for special occasions or whenever you want to impress with a show-stopping treat.
Ingredients You’ll Need
This Coconut Custard Cake Recipe combines simple, pantry-friendly ingredients that come together to create a dessert with incredible depth and texture. Each element plays a crucial role: from the moist cake layers enhanced by coconut milk and extract to the luscious custard filling rich with shredded coconut. The cream cheese frosting balances the sweetness perfectly, making every component essential to the final masterpiece.
- Granulated sugar: Sweetens the cake and balances the richness of the custard filling.
- Vegetable oil: Keeps the cake tender and moist.
- Unsalted butter: Adds richness and flavor to both cake and filling.
- Large eggs and egg white: Provide structure and lightness.
- Sour cream: Adds tang and moistness to the cake crumb.
- All-purpose flour: The cake’s foundation, delivers structure without toughness.
- Baking powder and baking soda: Leaven the cake, ensuring it rises beautifully.
- Salt: Enhances all the flavors and balances sweetness.
- Coconut extract and pure vanilla extract: Infuse the cake with rich aromatic notes.
- Coconut milk: Provides tender moisture and subtle coconut flavor.
- Heavy whipping cream: Used in both custard and frosting for creaminess.
- Cornstarch: Thickens the custard filling perfectly without lumps.
- Shredded sweetened coconut: Gives texture and that unmistakable coconut taste.
- Cream cheese: Adds tanginess and richness to the frosting.
- Powdered sugar: Sweetens and smooths out the frosting.
- Toasted shredded coconut: Provides a beautiful and crunchy finishing touch.
How to Make Coconut Custard Cake Recipe
Step 1: Prepare the Cake Batter
Begin by preheating your oven to 350°F and prepping three 8-inch round cake pans with parchment paper and grease. In a large bowl, beat together the sugar, vegetable oil, melted butter, eggs, and sour cream until the mixture is light and fluffy—this step makes a huge difference in the cake’s texture. Meanwhile, sift together the dry ingredients and gradually add them alternately with the coconut milk and extracts, mixing gently to combine but not overwork the batter. Dividing the batter evenly sets you up for uniformly baked layers.
Step 2: Bake the Cake Layers
Bake the cake layers for about 20 to 24 minutes, rotating the pans halfway through to ensure even browning. Use the trusty toothpick test—as soon as it comes out clean, your layers are ready. Cool them completely before moving on, because cooling prevents the custard filling from melting when you assemble the cake.
Step 3: Toast the Coconut
Spread shredded sweetened coconut evenly on a parchment-lined baking sheet and toast it in the oven for 5 to 8 minutes. Watch it closely so it achieves a golden hue without burning. This toasty coconut not only looks gorgeous but adds a toasty crunch and deeper flavor to your cake and frosting.
Step 4: Make the Coconut Custard Filling
Whisk 3 tablespoons of heavy cream with cornstarch until thickened, adding a bit more cream if needed so it’s smooth and pourable. Melt butter in a saucepan, then stir in the remaining cream, sugar, and shredded coconut. Heat gently until just boiling, then add the cornstarch mixture and cook until thickened. Finish with a splash of vanilla and let it cool fully—this coconut custard filling is the star that makes the cake unforgettable.
Step 5: Prepare the Cream Cheese Frosting
Beat softened butter and cream cheese until silky smooth. Gradually add powdered sugar for the perfect sweet balance, then mix in vanilla to keep the frosting flavorful yet fresh. The tangy cream cheese frosting complements the custard and cake layers with a creamy finish that holds the whole cake together.
Step 6: Assemble Your Coconut Custard Cake
Place your bottom cake layer on a board and pipe a ring of frosting around the edge—this creates a barrier to keep the custard from oozing out. Fill the center generously with the custard, then top with the next cake layers, repeating the filling step. Cover the entire cake with a smooth layer of frosting, then press toasted coconut all over to create a stunning, textured finish. Chill the cake to let everything set firmly before serving.
How to Serve Coconut Custard Cake Recipe
Garnishes
To elevate your cake’s presentation, add a delicate dusting of powdered sugar or a few coconut flakes lightly toasted on top. Fresh fruit, especially tropical ones like pineapple or mango, can add a vibrant contrast and invite guests to take a bite with added brightness. Mint leaves are another lovely fragrant touch that complements the coconut beautifully.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream to round out the richness. For a refreshingly tangy contrast, serve alongside passion fruit sauce or a berry compote. A hot cup of coffee or a creamy chai latte also enhances the coconut flavors perfectly during dessert time.
Creative Ways to Present
Want to wow your guests? Serve individual slices on pretty plates with a drizzle of toasted coconut syrup or a sprinkle of toasted coconut chips. For parties, cut the cake into petite squares and top each with a tiny toasted coconut curl or an edible flower petal. These little details transform the classic Coconut Custard Cake Recipe into a visually stunning centerpiece worthy of any celebration.
Make Ahead and Storage
Storing Leftovers
This cake keeps beautifully for up to 3 days when stored in an airtight container in the refrigerator. The flavors meld and intensify overnight, making leftovers often even better. Just make sure it’s tightly covered so the cake stays moist and the frosting doesn’t absorb other fridge odors.
Freezing
You can freeze the assembled cake wrapped tightly in plastic wrap and then foil for up to 2 months. For best results, thaw the cake overnight in the refrigerator before serving, allowing the custard and frosting to soften and regain their creamy texture without becoming watery.
Reheating
Since this is a custard-filled cake, it’s best enjoyed chilled or at room temperature rather than warmed. However, if you prefer slightly less chilled slices, simply leave them out at room temperature for 20 to 30 minutes before serving to enhance the softness without compromising texture.
FAQs
Can I use fresh coconut instead of shredded sweetened coconut?
Fresh coconut can be substituted, but it has higher moisture content, which may affect the texture of the filling and cake slightly. If you choose fresh, consider reducing other liquids a bit and toasting the coconut gently before use.
Is it necessary to toast the coconut?
Toasting coconut is highly recommended because it deepens the flavor and adds a crunchy contrast that complements the creamy custard and frosting. Untoasted coconut can taste bland and might get lost in the overall flavor profile.
Can I make this cake dairy-free?
To make this recipe dairy-free, substitute dairy ingredients with plant-based alternatives like coconut cream or almond milk-based cream cheese and butter substitutes. Keep in mind the custard and frosting textures might differ slightly.
How long does the coconut custard filling keep?
The custard filling can be made 1 to 2 days ahead and stored in an airtight container in the refrigerator. Stir gently before using to restore its smooth texture if it thickens too much.
Can I make this cake in different sized pans?
Yes! Just adjust the baking time accordingly. Thinner layers will bake quicker, while thicker ones take longer. Keep an eye on doneness by using the toothpick test every few minutes after 20 minutes.
Final Thoughts
This Coconut Custard Cake Recipe is truly a labor of love that pays off with every delicious bite. It’s perfect for anyone looking to bring a tropical twist to classic baking or impress family and friends with a show-stopping dessert. Don’t hesitate to try it out—once you taste this luscious masterpiece, you’ll understand why it should hold a special place in your recipe collection.
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Coconut Custard Cake Recipe
Coconut custard cake features moist and tender coconut cake layers filled with silky homemade coconut custard and frosted with tangy cream cheese frosting. The entire cake is covered in toasted shredded coconut, making it the perfect dessert for coconut lovers seeking a rich yet refreshing treat.
- Total Time: 1 hour 30 minutes
- Yield: 12 slices
Ingredients
For the Cake:
- 1 ½ cups (285g) granulated sugar
- ½ cup (118 ml) vegetable oil
- 2 tablespoon (28g) unsalted butter, melted
- 2 large eggs
- 2 large egg whites
- ½ cup (118 ml) sour cream
- 2 ½ cups (350g) all-purpose flour
- 2 teaspoons (7.5g) baking powder
- 1 teaspoon (4.5g) baking soda
- 1 teaspoon (5g) salt
- 1 tablespoon (15ml) coconut extract
- 1 teaspoon (5ml) pure vanilla extract
- 1 1/3 cup (315ml) coconut milk, well stirred
For the Filling:
- 1 ¼ cups (296ml) heavy whipping cream, divided
- 4 teaspoons (13g) cornstarch
- ½ cup (114g) unsalted butter
- ¾ cup (142g) granulated sugar
- 2 ¼ cups (170g) sweetened shredded coconut
- ¼ teaspoon vanilla extract
For the Icing:
- ½ cup (114g) unsalted butter, softened
- 12 oz (339g) cream cheese, softened
- 1 teaspoon (5ml) vanilla extract
- 3 cups (390g) powdered sugar
- 2 cups (151g) sweetened shredded coconut, toasted
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Line the bottoms of three 8-inch round baking pans with parchment paper and grease the sides. Optionally, prepare bake even strips for uniform baking. In a large bowl, beat together the granulated sugar, vegetable oil, melted butter, eggs, egg whites, and sour cream on medium speed until the mixture is lighter in color and well combined, about 2 minutes. Scrape down the sides of the bowl as needed.
- Add Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add half of the flour mixture to the wet ingredients, then add the coconut extract, vanilla extract, and half of the coconut milk. Mix just until the flour starts to incorporate. Repeat with the remaining dry ingredients and coconut milk. Use a spatula to fold the batter gently, ensuring it is well mixed without overworking.
- Bake the Cake Layers: Divide the batter evenly among the three prepared pans, approximately 1 2/3 cups per pan. Bake at 350°F for 20-24 minutes, rotating pans halfway through baking for even cooking. Test doneness by inserting a toothpick into the center; it should come out clean. Remove from oven and allow cakes to cool completely in the pans.
- Toast the Coconut: Spread the sweetened shredded coconut evenly on a parchment-lined baking sheet. Bake in the preheated oven for 5-8 minutes until golden brown and fragrant. Remove and transfer to a bowl to stop cooking. Let cool completely.
- Prepare the Coconut Filling: In a small bowl, whisk 3 tablespoons of heavy whipping cream with cornstarch until thickened but still pourable. In a medium saucepan over medium heat, melt the unsalted butter. Add the remaining heavy cream, granulated sugar, and sweetened shredded coconut. Heat, stirring occasionally, until the mixture is nearly boiling. Gradually whisk in the cornstarch mixture and continue to cook over medium-high heat, stirring constantly, until thickened. Remove from heat and stir in the vanilla extract. Let cool completely.
- Make the Cream Cheese Frosting: In a large mixing bowl, beat softened butter and cream cheese on medium-high speed using a paddle attachment until smooth and creamy. Gradually add the powdered sugar, about one cup at a time, beating until incorporated between additions. Stir in the vanilla extract once the frosting begins to thicken.
- Assemble the Cake: Place the bottom cake layer on a cake board or serving plate. Pipe a dam of cream cheese frosting around the perimeter using a large round tip to hold the coconut filling in place. Spread half of the cooled coconut filling inside the dam in an even layer. Add the second cake layer and repeat the process. Top with the final cake layer and cover the entire cake with a thin to medium layer of cream cheese frosting.
- Decorate and Chill: Press the toasted shredded coconut gently but firmly onto the frosting all around the cake to fully cover it. Refrigerate the cake for at least 30 minutes to allow the layers to set and flavors to meld. Keep covered in an airtight container until serving to maintain moisture.
Notes
- Ensure all ingredients, especially butter and cream cheese, are softened to room temperature for smooth frosting.
- Using bake even strips can help achieve level cake layers.
- Do not overmix the batter to keep the cake tender and light.
- Toast the shredded coconut carefully as it can brown quickly and may burn if left unattended.
- Refrigerate the cake before serving to improve slicing and flavor blending.
- Store the cake in an airtight container in the refrigerator; bring to room temperature before serving for best taste.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
