Why You’ll Love This Recipe
- Rich and Moist: Coconut milk and sour cream keep the cake tender and flavorful.
- Silky Filling: The creamy coconut custard filling adds a luscious texture.
- Tangy Frosting: Cream cheese frosting balances the sweetness with a slight tang.
- Beautiful Presentation: Toasted shredded coconut coats the cake, making it visually stunning and delicious.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- 1½ cups granulated sugar
- ½ cup vegetable oil
- 2 tablespoons unsalted butter, melted
- 2 large eggs
- 2 large egg whites
- ½ cup sour cream
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon coconut extract
- 1 teaspoon vanilla extract
- 1⅓ cups coconut milk
For the Filling:
- 1¼ cups heavy whipping cream, divided
- 4 teaspoons cornstarch
- ½ cup unsalted butter
- ¾ cup granulated sugar
- 2¼ cups sweetened shredded coconut
- ¼ teaspoon vanilla extract
For the Icing:
- ½ cup unsalted butter, softened
- 12 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 2 cups shredded sweetened coconut, toasted
Directions
Make the Cake:
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round pans.
- Beat sugar, oil, butter, eggs, and sour cream until light and creamy.
- Whisk dry ingredients separately. Alternately add dry ingredients, extracts, and coconut milk to wet mixture, mixing gently.
- Divide batter evenly into pans and bake 20-24 minutes, rotating halfway. Test doneness with a toothpick. Cool completely.
Toast Coconut:
Spread shredded coconut on parchment-lined baking sheet. Bake 5-8 minutes until lightly browned. Cool.
Make the Filling:
Whisk 3 tablespoons heavy cream with cornstarch until thickened. In a saucepan, melt butter, add remaining heavy cream, sugar, and shredded coconut. Heat nearly to boil, then add cornstarch mixture. Stir until thickened. Remove from heat, add vanilla, cool completely.
Make the Frosting:
Beat butter and cream cheese until smooth. Gradually add powdered sugar, then vanilla. Beat until fluffy.
Assemble the Cake:
- Divide coconut filling in half. Place first cake layer on board, pipe a frosting dam around edge.
- Spread half the filling inside the dam. Repeat with second layer and remaining filling. Top with final cake layer.
- Frost the top and sides with cream cheese icing.
- Press toasted shredded coconut onto frosting to cover cake.
Refrigerate for at least 30 minutes before serving.
Servings and Timing
- Servings: 12 slices
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
Notes
- Frosting and filling can be made ahead and refrigerated; warm slightly to spread.
- Store finished cake refrigerated in an airtight container due to custard filling and cream cheese frosting.
- Original recipe made four layers; this version uses three layers, so avoid overfilling.
Nutrition (per slice)
- Calories: 1061
- Sugar: 83g
- Sodium: 547mg
- Fat: 68g
- Carbohydrates: 109g
- Fiber: 2g
- Protein: 9.7g
- Cholesterol: 146mg
Conclusion
Coconut Custard Cake is a luxurious dessert combining moist coconut cake, creamy custard filling, and tangy cream cheese frosting, finished with toasted coconut for a true coconut lover’s delight. Perfect for special occasions or anytime you crave an indulgent treat.
Coconut Custard Cake
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 slices
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Coconut Custard Cake features moist coconut-flavored cake layers filled with silky coconut custard and frosted with tangy cream cheese icing, finished with toasted shredded coconut.
Ingredients
For the Cake:
1½ cups granulated sugar
½ cup vegetable oil
2 tablespoons unsalted butter, melted
2 large eggs
2 large egg whites
½ cup sour cream
2½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon coconut extract
1 teaspoon vanilla extract
1⅓ cups coconut milk
For the Filling:
1¼ cups heavy whipping cream, divided
4 teaspoons cornstarch
½ cup unsalted butter
¾ cup granulated sugar
2¼ cups sweetened shredded coconut
¼ teaspoon vanilla extract
For the Icing:
½ cup unsalted butter, softened
12 oz cream cheese, softened
1 teaspoon vanilla extract
3 cups powdered sugar
2 cups shredded sweetened coconut, toasted
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch round pans.
- Beat sugar, oil, butter, eggs, and sour cream until light and creamy.
- Whisk dry ingredients. Alternately add dry mix, extracts, and coconut milk to wet, mixing gently.
- Divide batter into pans; bake 20–24 minutes. Cool completely.
- Toast shredded coconut on parchment at 350°F for 5–8 minutes until lightly browned; cool.
- Whisk 3 tbsp heavy cream with cornstarch until thickened. Melt butter in saucepan; add remaining cream, sugar, and shredded coconut; heat near boil.
- Add cornstarch mixture; stir until thickened. Remove from heat, add vanilla, cool completely.
- Beat butter and cream cheese until smooth. Add powdered sugar, then vanilla; beat until fluffy.
- Assemble cake: pipe frosting dam on first layer; spread half filling inside. Repeat with second layer and remaining filling. Top with final layer.
- Frost top and sides with cream cheese icing; press toasted coconut on all sides.
- Refrigerate at least 30 minutes before serving.
Notes
Frosting and filling can be made ahead and refrigerated; warm slightly before spreading.
Store finished cake refrigerated due to custard and cream cheese frosting.
Original recipe uses four layers; this version uses three—avoid overfilling.
Nutrition
- Serving Size: 1 slice
- Calories: 1061 kcal
- Sugar: 83 g
- Sodium: 547 mg
- Fat: 68 g
- Saturated Fat: 45 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 109 g
- Fiber: 2 g
- Protein: 9.7 g
- Cholesterol: 146 mg
