Description

Coconut Custard Cake is a rich and flavorful dessert combining moist cake, creamy coconut filling, and a tangy cream cheese frosting. It’s perfect for coconut lovers with its coconut milk base, toasted coconut filling, and topping.

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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Instructions

Preheat the oven to 350°F. Line the bottoms of three 8-inch round baking pans with parchment paper and grease the sides.
In a large bowl, mix sugar, vegetable oil, melted butter, eggs, and sour cream. Beat for 2 minutes until well combined.
In a separate bowl, combine dry ingredients. Add half of the dry ingredients, coconut extract, and half of the coconut milk to the wet mixture. Mix until incorporated, then repeat with the remaining ingredients. Scrape down sides of the bowl and stir to mix thoroughly.
Divide batter evenly among the three pans, about 1 2/3 cups per pan. Bake for 20-24 minutes or until a toothpick inserted comes out clean. Let the cakes cool completely.
Toast the shredded coconut by spreading it on a parchment-lined baking sheet and baking at 350°F for 5-8 minutes, until golden brown. Allow it to cool completely.
For the filling, whisk 3 tablespoons heavy cream and cornstarch in a bowl. In a medium saucepan, melt butter over medium heat, add remaining cream, sugar, and shredded coconut, and bring to almost a boil. Stir in cornstarch mixture and cook until thickened, stirring constantly. Remove from heat and add vanilla extract. Let it cool completely.
For the frosting, beat butter and cream cheese on medium-high speed until smooth and creamy. Gradually add powdered sugar, one cup at a time, then add vanilla extract and beat until smooth.
To assemble, place the bottom layer of cake on a cake board. Pipe a dam of frosting around the edge and fill the center with coconut filling. Repeat with the second layer of cake.
Place the final layer of cake on top, then ice the cake with cream cheese frosting. Press toasted shredded coconut into the frosting.
Refrigerate the cake for at least 30 minutes before serving.

Notes

This cake can be prepared ahead of time. The layers and frosting can be made in advance and stored separately until ready to assemble.
If you want a lighter frosting, whipped cream can be substituted for the cream cheese frosting.
For a tropical twist, you can add pineapple chunks or a pineapple filling between the cake layers.
The cake layers can also be frozen. Wrap them tightly in plastic wrap and foil before freezing, and thaw overnight in the refrigerator before frosting.
For a less intense coconut flavor, substitute the coconut milk with whole milk.

Prep Time: 45 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 35g
Sodium: 230mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 1g
Protein: 4g
Cholesterol: 70mg