Coconut Custard Cake Recipe
Are you ready for a dessert that will leave everyone asking for seconds? This Coconut Custard Cake is the perfect balance of creamy custard and coconut goodness, with a light, fluffy texture. It’s a showstopper at any gathering and an easy-to-make delight for your taste buds.
If you’ve been craving a cake that’s both indulgent and comforting, you’ve found it! This recipe combines simple ingredients with an irresistible coconut flavor that melts in your mouth. Whether it’s for a special occasion or just a weekend treat, it’s sure to be a hit.
So grab your ingredients, and let’s get baking! You’ll love how easy it is to make, and how the result is nothing short of amazing.
Why You’ll Love This Coconut Custard Cake
- Heavenly Coconut Flavor: With coconut in the cake, custard, and frosting, this recipe is a coconut lover’s dream.
- Perfectly Moist Layers: The cake is light, fluffy, and packed with coconut flavor, thanks to a special combination of ingredients.
- Custard Filling: The creamy coconut custard adds an extra layer of richness and indulgence.
- Cream Cheese Frosting: The coconut cream cheese frosting is smooth, tangy, and perfectly balances the sweetness of the cake.
- Elegant and Impressive: This cake is visually stunning with its layers of fluffy cake, luscious custard, and toasted coconut topping, making it perfect for any special occasion.
Required Kitchen Tools
Before we dive into the recipe, here’s what you’ll need to make this Coconut Custard Cake:
- Mixing Bowls – To prepare your cake batter, custard, and frosting.
- Hand or Stand Mixer – To make mixing the cake batter and frosting much easier.
- Cake Pans – Two 9-inch round cake pans or your preferred size.
- Saucepan – For making the coconut custard filling.
- Cooling Rack – To cool the cake layers before frosting.
- Spatula – To smooth the frosting onto the cake.
- Toaster Oven or Pan – For toasting the shredded coconut for garnish.
Ingredients for Coconut Custard Cake
Let’s gather the ingredients to make this showstopper cake:
Coconut Cake Layers:
- 2 ½ cups (325g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (168g) Unsalted Challenge Dairy Butter, room temperature
- 1 ½ cups (310g) sugar
- ¼ cup (60ml) vegetable oil
- 2 teaspoons coconut extract
- ½ teaspoon vanilla extract
- 4 large eggs
- 1 ¼ cups (300ml) coconut milk
Coconut Custard:
- 2 egg yolks
- 6 tablespoons (78g) sugar
- 2 tablespoons cornstarch
- 1 ½ cups (360ml) milk (whole or 2%)
- 1 cup (75g) shredded coconut, sweetened
- 1 tablespoon (7g) salted Challenge Butter
- ¼ teaspoon coconut extract
- ¼ teaspoon vanilla extract
Coconut Cream Cheese Frosting:
- 16 oz (452g) cream cheese, room temperature
- 1 cup (224g) Unsalted Challenge Dairy Butter, room temperature
- 11 cups (1265g) powdered sugar
- 2 teaspoons coconut extract
- ½ teaspoon vanilla extract
- 1 ½ cups (113g) shredded coconut, sweetened, toasted
Step-by-Step Instructions
1. Preheat the Oven and Prepare Cake Pans
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This will ensure your cake layers come out of the pans easily after baking.
2. Make the Coconut Cake Layers
To start, in a medium bowl, whisk together flour, baking powder, and salt. Set this dry mixture aside.
In a large mixing bowl, use a hand mixer or stand mixer to cream together butter and sugar until light and fluffy (about 3-4 minutes). This is an important step for creating a moist cake. Add in the vegetable oil, coconut extract, and vanilla extract and mix until combined.
Next, add the eggs one at a time, beating well after each addition. Slowly alternate adding the dry ingredients and coconut milk, starting and ending with the dry ingredients. Mix until just combined – be careful not to overmix, or the cake may be dense.
Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for about 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
3. Make the Coconut Custard
While the cakes are cooling, let’s prepare the coconut custard. In a medium saucepan, whisk together egg yolks, sugar, and cornstarch until smooth. Gradually whisk in the milk until the mixture is well combined.
Place the saucepan over medium heat and cook the mixture, whisking constantly, until it thickens and comes to a gentle simmer. This will take about 5-7 minutes. Once thickened, remove from heat and stir in shredded coconut, butter, coconut extract, and vanilla extract. Let the custard cool to room temperature before using it to fill the cake.
4. Toast the Shredded Coconut
While the custard is cooling, toast the shredded coconut in a dry skillet over medium heat. Stir it frequently until it turns golden brown, about 3-5 minutes. Remove from heat and set aside to cool.
5. Make the Coconut Cream Cheese Frosting
In a large mixing bowl, beat together cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, one cup at a time, until fully incorporated. Stir in the coconut extract and vanilla extract until smooth.
Now fold in toasted shredded coconut into the frosting for an added texture and flavor. This will give your frosting a delightful coconut crunch.
6. Assemble the Coconut Custard Cake
Once the cakes have cooled completely, it’s time to assemble the cake.
- Place one layer of the coconut cake on a cake plate or serving platter.
- Spread a generous layer of coconut custard over the cake layer.
- Place the second cake layer on top and gently press it down.
- Frost the top and sides of the cake with the coconut cream cheese frosting. Smooth it out with a spatula for a clean finish.
Finally, sprinkle the remaining toasted shredded coconut on top of the cake for a beautiful, textured finish.
How to Serve Coconut Custard Cake
This coconut custard cake is perfect for any occasion, whether you’re celebrating a birthday, a special holiday, or just treating yourself to a delicious dessert. It pairs beautifully with a cup of coffee or tea for an afternoon treat. You can also serve it alongside fresh fruit like pineapple or berries to balance out the richness of the cake.
Storing Coconut Custard Cake
- Unfrosted Cake Layers: If you have leftover cake layers, you can store them in an airtight container for up to 3 days at room temperature.
- Frosted Cake: The frosted cake should be stored in the refrigerator. Cover it with plastic wrap or place it in an airtight container to keep it fresh. The cake will last for about 4-5 days in the fridge.
- Freezing: You can freeze the coconut cake layers before frosting for up to 3 months. Wrap each cake layer tightly in plastic wrap and place them in a freezer-safe bag or container.
Nutrition (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 425 |
| Total Fat | 26g |
| Saturated Fat | 18g |
| Cholesterol | 115mg |
| Sodium | 135mg |
| Total Carbohydrates | 49g |
| Dietary Fiber | 2g |
| Sugars | 39g |
| Protein | 4g |
Conclusion
If you love coconut, this Coconut Custard Cake will quickly become your go-to dessert. From the soft and fluffy cake layers to the creamy custard filling and rich coconut cream cheese frosting, every bite is a tropical dream come true. It’s the perfect dessert for any occasion and will leave your guests asking for seconds. Make this recipe today, and experience the delightful combination of textures and flavors that make this cake a true showstopper.
Coconut Custard Cake FAQs
Can I use a different type of milk for the custard?
Yes! You can use coconut milk, almond milk, or oat milk as a substitute for whole milk in the custard, though coconut milk will enhance the coconut flavor.
Can I make this cake in advance?
Absolutely! You can bake the cake layers a day ahead and store them in an airtight container. Just assemble the cake and frost it the day you plan to serve it.
Can I substitute the cream cheese frosting for something else?
If you prefer a different type of frosting, you could try whipped cream frosting or a simple buttercream. However, the cream cheese frosting adds a nice tanginess that balances the sweetness of the cake.
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