Description
This decadent Coconut Custard Cake is a luscious layered dessert combining moist coconut-flavored cake, a rich coconut custard filling, and creamy cream cheese frosting, all topped with toasted shredded coconut for a delightful texture contrast. Perfect for special occasions or whenever you’re craving a tropical-inspired treat, it offers a harmonious blend of sweet, creamy, and coconut flavors in each bite.
Ingredients
Scale
Cake
- 1 ½ cups (285g) granulated sugar
- ½ cup (118 ml) vegetable oil
- 2 tablespoons (28g) unsalted butter, melted
- 2 large eggs
- 2 large egg whites
- ½ cup (118 ml) sour cream
- 2 ½ cups (350g) all-purpose flour
- 2 teaspoons (7.5g) baking powder
- 1 teaspoon (4.5g) baking soda
- 1 teaspoon (5g) salt
- 1 tablespoon (15ml) coconut extract
- 1 teaspoon (5ml) pure vanilla extract
- 1 1/3 cup (315ml) coconut milk, well stirred
Filling
- 1 ¼ cup (296ml) heavy whipping cream, divided
- 4 teaspoons (13g) cornstarch
- ½ cup (114g) unsalted butter
- ¾ cup (142g) granulated sugar
- 2 ¼ cups (170g) shredded coconut, sweetened
- ¼ teaspoon vanilla extract
Frosting
- ½ cup (114g) unsalted butter, softened
- 12 oz (339g) cream cheese, softened
- 1 teaspoon (5ml) vanilla extract
- 3 cups (390g) powdered sugar
Topping
- 2 cups (151g) shredded sweetened coconut, toasted
Instructions
- Prepare Pans and Preheat Oven: Preheat the oven to 350°F (175°C). Line the bottoms of three 8-inch round baking pans with parchment paper and grease the sides to ensure cakes don’t stick.
- Mix Wet Ingredients: In a large bowl, combine granulated sugar, vegetable oil, melted butter, eggs, and sour cream. Beat the mixture for 2 minutes until well combined and smooth.
- Combine Dry Ingredients and Mix Batter: In a separate bowl, sift together all-purpose flour, baking powder, baking soda, and salt. Add half of the dry ingredients, coconut extract, and half of the coconut milk to the wet mixture. Mix until incorporated, then add the remaining dry ingredients and coconut milk. Scrape down the sides and mix thoroughly to form a smooth batter.
- Divide and Bake Cake Layers: Evenly divide the batter among the three prepared pans, approximately 1 2/3 cups per pan. Bake for 20-24 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow cakes to cool completely.
- Toast Coconut: Spread shredded coconut on a parchment-lined baking sheet and bake at 350°F for 5-8 minutes, stirring occasionally, until golden brown and fragrant. Let cool completely before using.
- Make Coconut Filling: In a small bowl, whisk 3 tablespoons of heavy cream with cornstarch until smooth. In a medium saucepan over medium heat, melt butter, then add remaining heavy cream, granulated sugar, and shredded coconut. Bring mixture to just below boiling and stir in the cornstarch mixture. Continue cooking while stirring constantly until the mixture thickens. Remove from heat and stir in vanilla extract. Let the filling cool completely.
- Prepare Cream Cheese Frosting: In a large bowl, beat softened butter and cream cheese on medium-high speed until smooth and creamy. Gradually add powdered sugar, about one cup at a time, beating well after each addition. Stir in vanilla extract and continue beating until frosting is smooth and fluffy.
- Assemble Cake Layers: Place the first cake layer on a cake board or serving plate. Pipe a dam of cream cheese frosting around the edge to hold the filling. Spread the cooled coconut filling evenly within the frosting dam. Repeat with the second cake layer, adding filling inside the frosting dam.
- Finish Cake and Decorate: Place the final cake layer on top. Ice the entire cake with the remaining cream cheese frosting, smoothing it evenly over the top and sides. Press the toasted shredded coconut evenly onto the frosting for a decorative and flavorful finish.
- Chill and Serve: Refrigerate the cake for at least 30 minutes before serving to allow the frosting and filling to set properly and the flavors to meld.
Notes
- Ensure the cakes are completely cool before assembling to prevent filling and frosting from melting.
- For best results, use sweetened shredded coconut both for the filling and topping to enhance the cake’s flavor and texture.
- You can substitute coconut extract with additional vanilla extract if coconut extract is unavailable, though the coconut flavor will be milder.
- Store the cake refrigerated and consume within 3-4 days for optimal freshness.
- Bring the cake to room temperature before serving for the best flavor experience.
