Name: Coconut Custard Cake
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 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; ½ cup (114g) unsalted butter; ¾ cup (142g) granulated sugar; 2 ¼ cups (170g) shredded coconut, sweetened; ¼ teaspoon vanilla extract; 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) shredded sweetened coconut, toasted

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Coconut Custard Cake is a deliciously rich and flavorful dessert that brings together layers of moist cake, creamy coconut filling, and a tangy cream cheese frosting. This cake is perfect for coconut lovers, as it features a fragrant coconut milk base in the cake, toasted coconut in the filling, and a toasted coconut topping that adds both texture and flavor. Whether you’re hosting a celebration or just looking to indulge, this cake is sure to impress.

Coconut Custard Cake

Why You’ll Love This Recipe

I absolutely love this Coconut Custard Cake for a few reasons. The cake itself is incredibly moist, thanks to the combination of sour cream and coconut milk. The coconut filling adds a rich, creamy texture, while the tangy cream cheese frosting perfectly balances the sweetness of the cake. The toasted shredded coconut on top adds a delightful crunch and an extra coconut flavor that makes each bite irresistible. Whether you’re serving it at a party or enjoying a slice with a cup of coffee, this cake is a crowd-pleaser every time.

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 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

For the filling:

1 ¼ cup (296ml) heavy whipping cream, divided
4 teaspoons (13g) cornstarch
½ cup (114g) unsalted butter
¾ cup (142g) granulated sugar
2 ¼ cups (170g) shredded coconut, sweetened
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) shredded sweetened coconut, toasted

(Hopefully, you’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the cake:

Preheat the oven to 350°F. Prepare three 8-inch round baking pans by lining the bottoms with parchment paper and greasing the sides. If desired, use bake-even strips.
In a large mixing bowl, combine the sugar, vegetable oil, butter, eggs, and sour cream. Beat on medium speed for about 2 minutes until well combined and lighter in color.
In a separate bowl, mix the dry ingredients together. Alternate adding half of the dry ingredients, the coconut extracts, and half of the coconut milk. Mix until the flour begins to incorporate. Repeat until all ingredients are added. Scrape down the sides of the bowl and stir from the bottom to ensure even mixing.
Divide the batter evenly among the three pans, about 1 2/3 cups per pan. Bake at 350°F for 20-24 minutes, rotating the pans halfway through.
To check for doneness, insert a toothpick into the center of the cake. If it comes out clean, remove the cake from the oven and allow it to cool completely.
Toast the coconut in the oven. Spread it evenly on a baking sheet lined with parchment paper, and bake for 5-8 minutes or until golden brown. Remove from the oven and allow it to cool completely.

For the filling:

In a small bowl, whisk 3 tablespoons of heavy whipping cream and cornstarch together until thickened. If needed, add more heavy cream to get a smooth consistency.
In a medium saucepan, melt the butter over medium heat. Add the remaining heavy cream, sugar, and shredded coconut. Stir occasionally until the mixture almost reaches a boil.
Stir in the cornstarch mixture and continue heating over medium-high heat until the filling thickens, stirring constantly. Add the vanilla extract and remove from heat. Let it cool completely.

For the frosting:

Once the cake and filling are completely cooled, make the frosting. Beat the softened butter and cream cheese together on medium-high speed until smooth and creamy.
Gradually add the powdered sugar, one cup at a time. As the mixture thickens, add the vanilla extract and beat until smooth.

To assemble the cake:

Divide the coconut filling in half. Place the bottom layer of cake on a cake board. Pipe a dam of frosting around the outer edge of the cake and fill the center with coconut filling. Spread it evenly.
Repeat the process with the second layer of cake.
Place the final layer of cake on top. Ice the top and sides of the cake with the cream cheese frosting, spreading it evenly.
Gently press the toasted shredded coconut into the frosting, covering the cake completely.
Refrigerate the cake for at least 30 minutes before serving.

Servings and Timing

This Coconut Custard Cake yields about 12-14 servings, depending on slice size. The total time to prepare and bake this cake is around 1 hour and 30 minutes, plus cooling time. Make sure to give it an additional 30 minutes in the refrigerator before serving.

Variations

You can substitute the coconut milk with whole milk for a less intense coconut flavor.
If you’re looking for a lighter frosting, you can use whipped cream instead of cream cheese.
To make this cake more tropical, try adding pineapple chunks or a layer of pineapple filling between the cake layers.

Storage/Reheating

Store any leftover Coconut Custard Cake in an airtight container in the refrigerator for up to 3-4 days. It’s best served cold, as the frosting will hold up better. If you’d like to enjoy it at room temperature, simply let it sit out for 30 minutes before serving.

FAQs

How long should I bake the cake?

I recommend baking the cake for 20-24 minutes. Be sure to test with a toothpick to make sure it comes out clean before removing the cake from the oven.

Can I make this cake ahead of time?

Yes! You can prepare the cake layers and frosting ahead of time. Just be sure to store the layers separately in an airtight container until you’re ready to assemble and serve.

How do I toast coconut?

To toast coconut, simply spread shredded coconut on a baking sheet and bake at 350°F for 5-8 minutes. Be sure to watch it closely so it doesn’t burn.

Can I freeze the cake?

Yes, you can freeze the cake. Wrap the cake layers tightly in plastic wrap and foil before freezing. When ready to serve, let the layers thaw in the refrigerator overnight, then frost and assemble.

What can I substitute for sour cream?

If you don’t have sour cream, you can use Greek yogurt or buttermilk as a substitute. Both will provide a similar texture and tangy flavor.

Conclusion

Coconut Custard Cake is a delightful dessert that combines the best of coconut and creamy textures. It’s perfect for any occasion, from birthdays to holiday celebrations. With its rich flavor and beautiful layers, this cake is sure to become a favorite in your recipe collection. I love how the toasted coconut adds the finishing touch, making each bite a delicious treat. Give it a try, and I’m sure it’ll be a hit!

Coconut Custard Cake

Why You’ll Love This Recipe

Ingredients