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Coconut Custard Cake Recipe

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3.8 from 5 reviews

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  • Author: Maya
  • Prep Time: 60 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/coconut-custard-cake-recipe/