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coconut custard cake

Irresistible Coconut Custard Cake That's Pure Bliss

This coconut custard cake is a delightful dessert that combines creamy custard and coconut, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Unsalted European Style Butter Can substitute with standard unsalted butter.
  • 2 cups Sugar Consider using brown sugar for deeper flavor.
  • 4 Eggs (Room Temperature) Ensure they're at room temperature.
  • 1 teaspoon Pure Vanilla Extract Almond extract is an alternative.
  • 2 cups All-Purpose Flour A gluten-free flour blend is a suitable replacement.
  • 1 teaspoon Baking Powder Ensure it's fresh for best results.
  • 1/4 cup Corn Starch Arrowroot powder can be used as an alternative.
  • 1/2 teaspoon Salt Balances sweetness.
  • 1/2 cup Warm Water Adjust based on the humidity in your kitchen.
  • 1 cup Heavy Cream Can substitute with coconut cream.
  • 1 cup Shredded Sweetened Coconut Opt for unsweetened if less sweetness is preferred.
For the Frosting
  • 8 ounces Cream Cheese (Room Temperature) Mascarpone cheese is a great alternative.
  • 2 cups Confectioners' Sugar
For the Topping
  • 1 cup Toasted Coconut Flakes

Equipment

  • Mixing bowl
  • Whisk
  • Cake pans
  • Oven
  • electric mixer

Method
 

Step‑by‑Step Instructions for Coconut Custard Cake
  1. Cream together 1 cup of unsalted butter and 2 cups of sugar in a large mixing bowl until fluffy, about 3-4 minutes. Incorporate 4 eggs one at a time, then add 1 teaspoon of vanilla extract.
  2. In a separate bowl, whisk together 2 cups of flour, 1 teaspoon of baking powder, 1/4 cup of cornstarch, and 1/2 teaspoon of salt. Gradually add to the wet ingredients, alternating with 1/2 cup of warm water.
  3. Preheat oven to 350°F (175°C) and grease two 9-inch round pans. Divide batter evenly between pans and bake for approximately 50 minutes.
  4. Once baked, let the cake layers cool in the pans for about 10-15 minutes, then remove and cool completely on a wire rack.
  5. Beat together 8 ounces of cream cheese and 1 cup of heavy cream with 2 cups of confectioners' sugar until smooth and fluffy.
  6. Place the first cake layer on a serving plate and spread frosting on top. Add the second layer and frost the top and sides of the cake.
  7. Sprinkle toasted coconut flakes on top of the frosted cake for texture and flavor.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 65mgSodium: 240mgPotassium: 130mgFiber: 1gSugar: 30gVitamin A: 450IUCalcium: 50mgIron: 0.8mg

Notes

Ensure eggs are at room temperature for better emulsification. Allow layers to cool completely before frosting to prevent melting.

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