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
