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Coconut Custard Cake

Decadent Coconut Custard Cake Recipe That Will Wow Everyone


  • Author: Emily01
  • Total Time: 1 hour
  • Yield: 12 servings 1x
  • Diet: Vegetarian

Description

A rich and moist coconut custard cake layered with creamy coconut filling and topped with cream cheese frosting.


Ingredients

Scale
  • 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 teaspoon (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
  • 1 ¼ cup (296ml) heavy whipping cream, divided
  • 4 teaspoons (13g) cornstarch
  • 1/2 cup (114g) unsalted butter
  • ¾ cup (142g) granulated sugar
  • 2 ¼ cups (170g) shredded coconut, sweetened
  • ¼ teaspoon vanilla extract
  • 1/2 cup (114g) unsalted butter, softened
  • 12 oz (339g) cream cheese, softened
  • 1 teaspoon (5ml) vanilla extract
  • 3 cups (390g) powdered sugar
  • 2 cups (151g) shredded sweetened coconut, toasted

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
  2. In a large bowl, mix sugar, oil, melted butter, eggs, egg whites, and sour cream until smooth.
  3. Add flour, baking powder, baking soda, salt, coconut extract, and vanilla extract. Mix well.
  4. Gradually stir in coconut milk until batter is smooth.
  5. Divide batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.
  6. Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
  7. For the filling, heat 1 cup of heavy cream in a saucepan over medium heat.
  8. In a small bowl, mix cornstarch with remaining ¼ cup cream. Add to the saucepan and stir until thickened.
  9. Add butter, sugar, shredded coconut, and vanilla extract. Cook until smooth. Let cool.
  10. For the icing, beat softened butter and cream cheese until smooth. Add vanilla extract and powdered sugar. Mix until creamy.
  11. Spread filling between cake layers. Frost the top and sides with cream cheese icing.
  12. Sprinkle toasted coconut on top. Serve chilled.

Notes

  • Use full-fat coconut milk for best results.
  • Toast coconut flakes for extra flavor.
  • Chill cake before serving for easier slicing.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 35g
  • Sodium: 300mg
  • Fat: 25g
  • Saturated Fat: 15g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 80mg

Keywords: coconut custard cake, coconut cake, cream cheese frosting, dessert recipe