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Coconut Custard Cake Recipe

Creamy Coconut Custard Cake Recipe for Ultimate Indulgence

Delightful Coconut Custard Cake recipe for ultimate indulgence that will bring joy to every occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 2 cups All-Purpose Flour Consider gluten-free flour for a gluten-free version.
  • 2 teaspoons Baking Powder Ensure it's fresh for the best rise.
  • 1 teaspoon Salt
  • 1 cup Unsalted Butter For better control over saltiness.
  • 1.5 cups Sugar Coconut sugar can offer a caramel hint.
  • 0.5 cups Vegetable Oil Contributes tenderness without overpowering flavors.
  • 1 teaspoon Coconut Extract Intensifies the coconut flavor.
  • 1 teaspoon Vanilla Extract Pairs beautifully with coconut.
  • 4 large Eggs Use at room temperature for best incorporation.
  • 1 cup Coconut Milk Alternative options won't provide the same flavor.
For the Custard Filling
  • 1 cup Shredded Coconut Toast for enhanced flavor.
  • 2 tablespoons Cornstarch Thickening agent for custard.
For the Frosting
  • 8 ounces Cream Cheese Neufchâtel is a lighter option.
  • 0.5 cups Unsalted Butter
  • 2 cups Powdered Sugar Best for a smooth finish.

Equipment

  • Mixing Bowl
  • electric mixer
  • Medium saucepan
  • 9-inch Cake Pans
  • Spatula

Method
 

Cake Preparation
  1. Preheat the oven to 350°F (175°C) and prepare two 9-inch cake pans.
  2. Whisk together flour, baking powder, and salt in a medium bowl; set aside.
  3. Cream together butter and sugar until light and fluffy, then add vegetable oil, coconut extract, and vanilla extract.
  4. Incorporate eggs one at a time, alternating with dry ingredients and coconut milk until just combined.
  5. Divide batter evenly between prepared pans and bake for 30-35 minutes until a toothpick comes out clean.
Custard and Frosting Preparation
  1. Whisk egg yolks, sugar, cornstarch, and coconut milk in a saucepan; cook until thickened into custard.
  2. Toast shredded coconut in a skillet until golden brown for garnish.
  3. Beat cream cheese and butter until smooth; gradually mix in powdered sugar and remaining extracts.
  4. Fold in cooled toasted coconut into the frosting mixture.
Cake Assembly
  1. After cooling, remove cake layers from pans; place one layer on a plate, add custard, and top with the second layer.
  2. Frost the cake with the cream cheese frosting, then sprinkle remaining toasted coconut on top for garnish.
  3. Slice and serve your cake at room temperature.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 210mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure eggs are at room temperature and avoid overmixing to maintain cake fluffiness. Monitor custard closely to achieve smooth texture.

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