Coconut Custard Cake Recipe
Indulge in the tropical flavors of this Coconut Custard Cake – a triple-layer coconut cake filled with creamy coconut custard, topped with tangy cream cheese icing, and finished with toasted coconut for a true taste of paradise in every bite.
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Total Time: 1 hour 30 minutes
- Yield: 1 3-layer cake (12 slices) 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian
Ingredients
Scale
Cake Layers:
- 1½ cups granulated sugar
- ½ cup vegetable oil
- 2 tbsp unsalted butter, melted
- 2 large eggs + 2 large egg whites
- ½ cup sour cream
- 2½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp coconut extract
- 1 tsp vanilla extract
- 1⅓ cups coconut milk, well stirred
Coconut Custard Filling:
- 1¼ cups heavy whipping cream, divided
- 4 tsp cornstarch
- ½ cup unsalted butter
- ¾ cup granulated sugar
- 2¼ cups sweetened shredded coconut
- ¼ tsp vanilla extract
Cream Cheese Icing & Topping:
- ½ cup unsalted butter, softened
- 12 oz cream cheese, softened
- 1 tsp vanilla extract
- 3 cups powdered sugar
- 2 cups sweetened shredded coconut, toasted
Instructions
- Bake cake: Preheat oven to 350 °F. Beat sugar, oil, butter, eggs, and sour cream. Mix in dry ingredients, extracts, and coconut milk. Bake in pans for 20–24 minutes.
- Toast coconut: Bake shredded coconut until golden, then cool.
- Make custard: Combine cream and cornstarch. Heat butter, cream, sugar, coconut until almost boiling. Thicken with cornstarch mix and add vanilla. Cool.
- Prepare icing: Beat butter, cream cheese, sugar, and vanilla until fluffy.
- Assemble: Layer cake, custard, and icing. Finish with toasted coconut. Chill before serving.
Notes
- For best results, ensure all ingredients are at room temperature.
- To amp up the coconut flavor, consider adding a splash of coconut rum to the custard.
- This cake tastes even better the next day as the flavors meld together.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32g
- Sodium: 370mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
Keywords: coconut custard cake, tropical cake, cream cheese frosting, toasted coconut, layer cake, coconut lover, homemade dessert, celebration cake, moist cake, coconut milk, baking from scratch, coconut love, fluffy cake, elevated bakes, dessert table, tropical sweets, showstopper cake, sweet layers
Find it online: https://mbeams.com/coconut-custard-cake-recipe/