Description
Coconut Custard Cake is a rich, bakery-style layered dessert made with moist coconut cake, silky homemade coconut custard filling, and tangy cream cheese frosting. Finished with toasted shredded coconut, this cake is perfect for holidays, birthdays, and special occasions.
Ingredients
Scale
- 1 1/2 cups (285g) granulated sugar
- 1/2 cup (118ml) vegetable oil
- 2 tablespoons (28g) unsalted butter, melted
- 2 large eggs
- 2 large egg whites
- 1/2 cup (118ml) sour cream
- 2 1/2 cups (350g) all-purpose flour
- 2 teaspoons (7.5g) baking powder
- 1 teaspoon (5g) baking soda
- 1 teaspoon (5g) salt
- 1 tablespoon (15ml) coconut extract
- 1 teaspoon (5ml) pure vanilla extract
- 1 1/3 cups (315ml) coconut milk, well stirred
- 1 1/4 cups (296ml) heavy whipping cream, divided
- 4 teaspoons (13g) cornstarch
- 1/2 cup (114g) unsalted butter (for filling)
- 3/4 cup (142g) granulated sugar (for filling)
- 2 1/4 cups (170g) sweetened shredded coconut (for filling)
- 1/4 teaspoon vanilla extract (for filling)
- 1/2 cup (114g) unsalted butter, softened (for frosting)
- 12 oz (339g) cream cheese, softened
- 1 teaspoon (5ml) vanilla extract (for frosting)
- 3 cups (390g) powdered sugar
- 2 cups (151g) sweetened shredded coconut, toasted (for garnish)
Instructions
- Preheat oven to 350°F (175°C). Line three 8-inch round cake pans with parchment paper and grease the sides.
- In a large bowl, beat sugar, vegetable oil, melted butter, eggs, egg whites, and sour cream for about 2 minutes until light and smooth.
- In a separate bowl, whisk flour, baking powder, baking soda, and salt.
- Add half the dry ingredients to the wet mixture. Add coconut extract, vanilla extract, and half the coconut milk. Mix gently. Repeat with remaining dry ingredients and coconut milk until just combined.
- Divide batter evenly between pans (about 1 2/3 cups per pan). Bake for 20–24 minutes, rotating halfway through, until a toothpick inserted in the center comes out clean. Cool completely.
- Toast 2 cups (151g) shredded coconut on a parchment-lined baking sheet at 350°F for 5–8 minutes until golden. Cool fully.
- For the filling, whisk 3 tablespoons of heavy cream with cornstarch until smooth.
- In a saucepan over medium heat, melt 1/2 cup (114g) butter. Add remaining heavy cream, 3/4 cup sugar, and 2 1/4 cups shredded coconut. Heat until nearly boiling.
- Stir in cornstarch mixture and cook, stirring constantly, until thickened. Remove from heat and mix in 1/4 teaspoon vanilla extract. Cool completely.
- For the frosting, beat 1/2 cup softened butter and cream cheese until smooth. Gradually add powdered sugar and 1 teaspoon vanilla extract. Beat until fluffy.
- Assemble by placing one cake layer on a board. Pipe a frosting dam around the edge and spread half the custard filling inside. Repeat with second layer. Add final layer and frost top and sides.
- Press toasted shredded coconut onto the frosted cake. Refrigerate at least 30 minutes before serving.
Notes
- Cool cake layers completely before adding custard to prevent melting.
- If custard becomes too firm, microwave for 15–25 seconds and stir until spreadable.
- Do not overfill layers to avoid leaking.
- Store cake in an airtight container in the refrigerator for up to 4 days.
- Filling and frosting can be prepared ahead and refrigerated; let sit at room temperature before using.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 1061 kcal
- Sugar: 83g
- Sodium: 547mg
- Fat: 68g
- Saturated Fat: 42g
- Unsaturated Fat: 22g
- Trans Fat: 1g
- Carbohydrates: 101g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 195mg