Coconut Custard Cake Recipe

If you adore dreamy, cloud-soft cakes paired with luscious, coconut-infused custard, this Coconut Custard Cake will sweep you off your feet. Every bite of this show-stopping dessert marries a tender vanilla cake, creamy coconut filling, and swoon-worthy cream cheese frosting, all showered with sweet, toasted coconut flakes. Whether you’re celebrating a birthday, hosting a gathering, or looking for something special to brighten up an ordinary day, this cake offers an irresistible invitation to sit down, nibble, and savor something truly comforting.

Ingredients You’ll Need

The ingredient list for Coconut Custard Cake may seem a bit longer, but each component plays a crucial role. These pantry standbys and a couple of specialty items come together to create an amazingly moist cake, rich custard filling, and a finish that practically sparkles with toasted coconut.

• Granulated sugar: Sweetens and helps produce a light and delicate crumb throughout the cake.
• Vegetable oil: Ensures your cake stays moist even after refrigeration.
• Unsalted butter (melted & softened): Adds flavor and structure: melted for the batter, softened for the frosting.
• Large eggs and egg whites: Create a fluffy, tender crumb and stability for each layer.
• Sour cream: Adds extra moisture and a hint of tang, making the cake richer.
• All-purpose flour: The backbone of your cake layers, providing just the right structure.
• Baking powder and baking soda: Lift the cake and give it a light texture.
• Salt: Balances sweetness and amplifies flavor.
• Coconut extract: Lends that unmistakable coconut flavor in every bite.
• Pure vanilla extract: Deepens the flavor and brings everything together.
• Coconut milk: Adds extra richness and a creamy coconut note to the cake layers.
• Heavy whipping cream: Gives the custard filling its velvety texture.
• Cornstarch: Thickens the filling to a dreamy, pudding-like consistency.
• Shredded sweetened coconut (untoasted and toasted): Provides both creamy body in the filling and a beautiful, crispy finish on the outside.
• Cream cheese: Creates a signature tangy, creamy frosting to balance out all that coconut sweetness.
• Powdered sugar: Sweetens and thickens your frosting so it’s fluffy and spreadable.

How to Make Coconut Custard Cake

Step 1: Prepare Your Cake Pans

Begin by preheating your oven to 350°F. Grab three 8-inch round cake pans and line the bottoms with parchment paper to ensure a fuss-free release later. Grease the sides thoroughly (baking spray or a smear of butter both work great), and, if you have them, wrap the pans with bake-even strips—these help the cakes bake up flat and even for easy stacking.

Step 2: Make the Cake Batter

In a large mixing bowl, combine granulated sugar, vegetable oil, 2 tablespoons of melted butter, eggs, egg whites, and sour cream. Using a mixer, beat on medium speed for about 2 minutes, until things look pale and slightly fluffy. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Now, alternate adding half the flour mixture, the extracts, and half the coconut milk to your wet ingredients. Mix until almost fully incorporated, then repeat with what’s left. Finish with a gentle stir from the bottom up—this ensures everything is perfectly blended without overmixing.

Step 3: Bake the Cakes

Divide your batter evenly among the prepared pans, which should be about 1 and 2/3 cups of batter per pan. Slide them into your preheated oven and bake for 20 to 24 minutes, rotating pans about halfway for even browning. The cake is ready when a toothpick inserted into the center comes out clean or with just a crumb or two attached. Cool the cakes in their pans briefly, then turn them out onto wire racks and let them cool completely.

Step 4: Toast the Coconut

While your cakes cool, it’s time to make magic with the coconut. Spread the shredded sweetened coconut on a parchment-lined baking sheet and toast in the oven for 5 to 8 minutes, stirring once or twice, until beautifully golden. Keep an eye on it—once it starts to brown, it goes quickly! When done, slide the coconut onto a cool plate to stop any extra browning, and let it cool thoroughly.

Step 5: Prepare the Coconut Custard Filling

Next, whisk 3 tablespoons of heavy cream together with the cornstarch in a small bowl until smooth and thick yet pourable—add a splash more cream if needed. In a medium saucepan, melt the ½ cup butter over medium heat, add the remaining heavy cream, sugar, and shredded coconut (untoasted for the filling). Cook, stirring occasionally, just until the mixture nearly boils. Lower the heat, stir in your cornstarch mixture, and keep stirring gently as it thickens to a silky custard. Finish by whisking in the vanilla. Pour into a heatproof bowl and let cool until completely set.

Step 6: Make the Cream Cheese Frosting

Once your cake layers and filling are room temperature, beat together the softened butter and cream cheese until super smooth and creamy. Add powdered sugar gradually, mixing well after each addition, and then drizzle in the vanilla extract. The frosting should be fluffy, smooth, and spreadable, making it perfect for finishing your Coconut Custard Cake.

Step 7: Assemble the Coconut Custard Cake

The grand finale! Place your first cake layer on a serving board or stand. Pipe a dam of cream cheese frosting around the outer edge—this keeps the dreamy custard filling in place. Spread half the coconut custard filling inside the dam and gently level with a spatula. Repeat with the next layer, then top it all with the final cake round. Frost the top and sides of the cake with the remaining cream cheese icing—you don’t need a super thick layer, since the coconut on the outside adds a beautiful finish. Gently press the cooled toasted coconut onto the frosting, covering the cake completely for a show-stopping look and satisfying texture.

Step 8: Chill Before Serving

Place your finished Coconut Custard Cake in the fridge for at least 30 minutes. This brief chill helps set everything, making the cake easier to slice and serve. Always keep any extra slices covered in an airtight container in the fridge to keep them soft and fresh.

How to Serve Coconut Custard Cake

Garnishes

A flourish of toasted coconut on top is classic, but don’t be shy! Try adding a few twists of lime zest, a scatter of white chocolate curls, or even a handful of edible flowers for a little color and pizzazz. Each one brings out a different personality in your Coconut Custard Cake.

Side Dishes

Since Coconut Custard Cake is so decadent, something crisp and refreshing on the side makes a perfect pairing. A heap of tropical fruit—think pineapple, mango, or papaya—on the plate will really make the coconut flavor pop. For a cozier twist, serve with hot tea or lightly sweetened coffee to balance all the creamy sweetness.

Creative Ways to Present

If you want to go all out for a special occasion, present your Coconut Custard Cake on a pedestal cake stand and ring the bottom with extra toasted coconut or flowers. For a plated dessert, slice and serve with a delicate drizzle of coconut milk or a sunny mango coulis. Or, cut smaller cake cubes and layer with custard and fresh berries in mason jars—perfect for a whimsical picnic or party!

Make Ahead and Storage

Storing Leftovers

Always store leftover Coconut Custard Cake covered in the refrigerator. The cream cheese frosting and custard need to stay chilled to keep everything fresh and safe to eat. The cake actually keeps wonderfully moist and flavorful for up to 4 days.

Freezing

If you want to keep Coconut Custard Cake slices for later enjoyment, wrap individual pieces tightly with plastic wrap, then pop them into airtight containers or freezer bags. This cake freezes well for up to 2 months. Thaw overnight in the fridge for best texture.

Reheating

For that bakery-fresh experience, let your refrigerated slice sit at room temperature for about 20 minutes before serving. This softens the cake and makes the custard nice and creamy again. Avoid microwaving, as it can split the frosting and filling.

FAQs

Can I make the Coconut Custard Cake ahead of time?

Absolutely! You can bake the cake layers, prepare the filling, and whip up the frosting a day or two in advance. Store each component separately in the fridge, and assemble the day you plan to serve for guaranteed freshness.

What kind of coconut milk should I use?

For this Coconut Custard Cake, use full-fat canned coconut milk for the richest flavor and texture. Just be sure to shake or stir the can well before measuring, as the fat can separate.

Is there a way to make this cake dairy-free?

You can swap out the butter and cream cheese for plant-based alternatives, use a thick dairy-free yogurt instead of sour cream, and rely on coconut cream in place of heavy cream. Just note, the flavor and texture may vary slightly, but it’ll still be delightful!

How do I keep the coconut on the outside from falling off?

The key is to gently press the toasted coconut into the still-soft frosting using your hands. Don’t rush this step—the coconut will adhere better if you work in small handfuls and press lightly but firmly.

Why did my custard filling turn out runny?

Usually, a runny custard means the cornstarch mixture didn’t fully activate. Make sure you whisk the cornstarch and cream smoothly, and cook the filling long enough for it to bubble and thicken. Always cool it completely before assembling your Coconut Custard Cake.

Final Thoughts

If you’ve never tried Coconut Custard Cake before, now’s your chance to let your kitchen smell like a dreamy coconut bakery! You’ll fall head over heels for its combination of moist layers, creamy filling, and the joyful crunch of toasted coconut on top. Gather your loved ones, whip up this cake, and enjoy a slice of pure happiness.

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