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Coconut Custard Cake

Indulge in Creamy Coconut Custard Cake Bliss

This Coconut Custard Cake combines creamy custard and rich coconut for a crowd-pleasing dessert that transports you to a tropical oasis.
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Prep Time 30 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Tropical
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Sifted for fluffiness
  • 1 tbsp Baking Powder Leavening agent
  • 1 tsp Salt Enhances flavor
  • 1 cup Unsalted Butter Room temperature
  • 1.5 cups Sugar Key for tenderness
  • 0.5 cups Vegetable Oil Keeps cake moist
  • 1 tbsp Coconut Extract Intensifies coconut flavor
  • 1 tbsp Vanilla Extract Adds depth to flavor
  • 4 large Eggs Beaten well for texture
  • 1 cup Coconut Milk Can substitute for dairy-free options
For the Custard
  • 4 large Egg Yolks Essential for creamy texture
  • 0.3 cups Cornstarch Thickens custard
  • 2 cups Milk Use whole or low-fat
  • 1 cup Shredded Coconut Sweetened adds extra flavor
For the Frosting
  • 0.5 cups Salted Butter Softened for mixing
  • 8 oz Cream Cheese Room temperature for blending
  • 2 cups Powdered Sugar Sweetens frosting

Equipment

  • 9-inch round cake pans
  • Mixing Bowls
  • whisk
  • medium saucepan
  • spatula
  • wire racks
  • Skillet

Method
 

Step‑By‑Step Instructions
  1. Preheat oven to 350°F (175°C) and grease/flour two 9-inch round cake pans.
  2. Whisk together flour, baking powder, and salt in a bowl. Cream butter and sugar until light and fluffy. Add oil, extracts, and eggs, then mix in dry ingredients alternately with coconut milk.
  3. Divide batter between pans and bake for 30-35 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks.
  4. In a saucepan, whisk egg yolks, sugar, and cornstarch. Gradually add milk and cook over medium heat until thickened. Stir in coconut and butter, then cool.
  5. Toast shredded coconut in a skillet over medium heat until golden, about 4-5 minutes. Set aside to cool.
  6. Beat together butter and cream cheese. Gradually add powdered sugar, then mix in extracts and toasted coconut.
  7. Assemble the cake by spreading custard between layers, then frost with cream cheese frosting and top with remaining toasted coconut.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

For best results, use room temperature ingredients and taste test custard and frosting for desired sweetness.

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