Description
Coconut Custard Cake is a tropical layered dessert made with moist coconut cake, silky coconut custard filling, and tangy cream cheese frosting. Finished with toasted coconut flakes, this bakery-style cake is perfect for birthdays, holidays, and special occasions.
Ingredients
Scale
- For the Cake Layers:
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup vegetable oil
- 1½ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1 cup full-fat coconut milk
- ½ cup sour cream
- For the Coconut Custard Filling:
- 1½ cups heavy cream
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1 teaspoon vanilla extract
- For Decoration:
- 1 cup toasted shredded coconut
- Optional: lime zest or pineapple pieces
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In a separate large bowl, beat butter, oil, and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla and coconut extract.
- Alternate adding dry ingredients with coconut milk and sour cream, mixing until just combined.
- Divide batter evenly between pans and bake for 20–24 minutes, until a toothpick inserted comes out clean.
- Cool cake layers completely.
- Make the Custard: In a small bowl, mix cornstarch and water to form a slurry. Heat heavy cream and sugar in a saucepan. Stir in slurry and cook until thickened. Add butter, vanilla, and shredded coconut. Cool completely.
- Prepare the Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla extract. Beat until creamy.
- Assemble: Place first cake layer on serving plate. Pipe a frosting dam around the edge and fill center with custard. Repeat with remaining layers. Frost entire cake lightly and press toasted coconut onto sides and top.
- Refrigerate for at least 30 minutes before slicing for clean cuts.
Notes
For best results, use full-fat coconut milk. Toast coconut at 350°F for 5–8 minutes until golden, stirring once. Store cake refrigerated for up to 4 days. Cake layers (without custard) can be frozen for up to 3 months.
- Prep Time: 35 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 48g
- Sodium: 310mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
Keywords: coconut custard cake, coconut layer cake, coconut cake with custard filling, tropical coconut cake, homemade coconut cake, coconut dessert recipe