Coconut Custard Cake Recipe That Stuns

Oh, let me tell you about my love affair with this Coconut Custard Cake! It all started when I brought it to a potluck years ago—one bite, and suddenly I had people begging for the recipe. There's something magical about that rich coconut flavor paired with layers of velvety custard filling.

Trust me, this isn't your average cake. The secret? Using real coconut milk and toasting the coconut flakes until they're golden and fragrant. I've tweaked this recipe over dozens of birthday parties and summer barbecues until it's just right. When that first slice reveals those perfect moist layers, I always get the same reaction: "Wow! Did you really make this?"

Why You’ll Love This Coconut Custard Cake

This cake isn't just delicious—it's downright addictive! Here's why it's become my go-to dessert for every occasion:

• The custard filling is so creamy it practically melts in your mouth
• That tropical coconut flavor transports you to paradise with every bite
• It's perfect for celebrations—birthdays, holidays, or just because it's Tuesday
• Always a crowd-pleaser (I've never brought home leftovers!)
• The toasted coconut topping adds this amazing crunch that makes it extra special

Seriously, one taste and you'll understand why I make this cake at least once a month!

Ingredients for Coconut Custard Cake

Gathering the right ingredients makes all the difference with this cake. Here's what you'll need - and yes, every single one matters!

• 1 ½ cups (285g) granulated sugar - the sweet foundation
• ½ cup (118 ml) vegetable oil plus 2 tablespoon (28g) melted unsalted butter - for that perfect moist crumb
• 2 large eggs + 2 egg whites - room temperature please! They incorporate better
• ½ cup (118 ml) sour cream - the secret to tenderness
• 2 ½ cups (350g) all-purpose flour - spooned and leveled, don't pack it!
• 2 teaspoon (7.5g) baking powder + 1 teaspoon (4.5g) baking soda - our rising stars
• 1 teaspoon (5g) salt - balances all that sweetness
• 1 tablespoon (15ml) coconut extract + 1 teaspoon (5ml) pure vanilla extract - flavor powerhouses
• 1 ⅓ cup (315ml) coconut milk - shake the can well before measuring

Plus all the goodies for the custard filling and frosting - but we'll get to those in the steps!

Equipment You’ll Need

Don't worry - you don't need fancy gadgets for this cake! Just grab these basics from your kitchen:

• Two 9-inch round cake pans - the perfect size for nice, tall layers
• Mixing bowls - one large, one medium should do it
• Electric mixer - a hand mixer works great if you don't have a stand mixer
• Whisk and rubber spatula - for all that folding and scraping
• Saucepan - medium-sized for making that dreamy custard filling
• Cake tester or toothpicks - no guessing when it's done baking!

That's it! Now let's get baking.

How to Make Coconut Custard Cake

Ready for the magic? Let me walk you through each step - I've made this cake so many times I could probably do it in my sleep! Just follow along and you'll have the most incredible coconut dessert.

Preparing the Cake Layers

First things first - preheat that oven to 350°F (175°C) and grease your pans really well. Nothing worse than beautiful cake layers sticking! Now, in your big mixing bowl, whisk together the sugar, oil, melted butter, eggs, egg whites, and sour cream until smooth. Don't rush this - you want everything fully incorporated.

Next comes the dry ingredients: flour, baking powder, baking soda, and salt. Sift them right into the wet mixture - yes, I know it's an extra step, but it makes the cake texture so much better! Gently fold everything together before adding the coconut extract, vanilla, and coconut milk. The batter should be smooth but not overmixed - a few tiny lumps are totally fine.

Divide the batter between your prepared pans (I like using a kitchen scale for perfect layers) and bake for 25-30 minutes. The cakes are done when they're golden and spring back when lightly touched - and of course, that toothpick should come out clean!

Making the Coconut Custard Filling

While the cakes cool, let's make that dreamy custard filling! Heat 1 cup of heavy cream in a saucepan over medium heat - don't let it boil! Meanwhile, whisk cornstarch into the remaining ¼ cup cream until smooth. Slowly pour this into the warm cream while whisking constantly.

Add the butter, sugar, shredded coconut, and vanilla, stirring until everything melts together. Now here's the important part: keep stirring as it thickens! This should take about 3-5 minutes. You want it thick enough to hold its shape between cake layers, but still creamy. Remove from heat and let it cool completely - rushing this step leads to runny filling disasters!

Assembling and Frosting the Cake

The fun part! Place your first cake layer on a plate or cake stand. Spread all that luscious custard filling evenly over the top - leave about a ½ inch border so it doesn't squish out when you add the second layer. Carefully place the second cake on top.

Now for the frosting: beat the softened butter and cream cheese until smooth, then add vanilla and powdered sugar. Frost the top and sides of the cake - don't worry about perfection, the toasted coconut hides any imperfections! Speaking of which, sprinkle that gorgeous golden toasted coconut all over the top. Refrigerate for at least an hour before serving - the flavors meld beautifully!

Tips for the Best Coconut Custard Cake

After making this cake more times than I can count, here are my can't-live-without tips:

• Toast your coconut - that extra 5 minutes makes ALL the difference in flavor
• Room temp ingredients aren't optional - cold eggs and butter just don't mix right
• Let layers cool completely before assembling - warm cake melts the filling
• Refrigerate leftovers (if you have any!) - the flavors get even better overnight
• Use a serrated knife for clean slices through all those beautiful layers

Trust me, these little tricks turn a good cake into an unforgettable one!

Variations of Coconut Custard Cake

Oh, the fun we can have with this recipe! Here are my favorite ways to mix it up when I'm feeling adventurous:

• Pineapple surprise - Add a layer of crushed pineapple between the cake and custard
• Chocolate lover's dream - Drizzle melted chocolate over the frosted top
• Tropical twist - Mix chopped macadamia nuts into the custard filling
• Boozy version - Brush cake layers with coconut rum before assembling
• Mini cakes - Bake in muffin tins for adorable individual servings

The best part? You can't mess it up - every variation turns out delicious!

Serving and Storing Coconut Custard Cake

Here's the deal - this cake actually gets better after some fridge time! I always chill mine for at least an hour before serving - that custard filling firms up perfectly and the flavors really come together. Store any leftovers (ha!) in an airtight container in the fridge for up to 3 days. The coconut milk keeps it wonderfully moist, though let's be honest - it never lasts that long in my house! If you want to prep ahead, you can bake the layers a day early - just wrap them well in plastic wrap at room temperature.

Coconut Custard Cake Nutrition Information

Okay, let's be real - this cake is a special treat, not health food! But here's what you're looking at per glorious slice (based on 12 servings):

• 450 calories - totally worth every bite
• 25g fat (15g saturated) - hello, coconut goodness!
• 55g carbs - that sweet, sweet pleasure
• 5g protein - okay fine, not why we're here
• 35g sugar - pure happiness in dessert form

Remember, these are estimates - actual amounts can vary based on exact ingredients and how generously you frost! But life's too short to count calories when coconut custard cake is involved.

Frequently Asked Questions

I get asked about this coconut custard cake all the time! Here are answers to the questions that pop up most often:

Can I use canned coconut milk for the cake?
Absolutely! Just shake the can really well before measuring. I actually prefer it over carton coconut milk because it's richer. The thick cream at the top is pure gold for flavor.

How do I keep my cake from turning out dry?
Three secrets: 1) Don't overbake - check at 25 minutes! 2) Use room temperature ingredients (cold eggs are the enemy). 3) That sour cream in the batter? It's your moisture insurance policy.

Can I freeze leftover coconut custard cake?
You bet! Wrap individual slices tightly in plastic wrap, then foil. They'll keep for 2 months. Thaw overnight in the fridge - the custard filling stays perfect. I always stash a slice for emergencies!

What if I can't find coconut extract?
No panic! Use 2 teaspoon vanilla instead. It won't be quite as coconutty, but still delicious. Or toast extra coconut to sprinkle on top for bonus flavor.

Share Your Coconut Custard Cake

I'd love to see your creations! Snap a photo of your coconut custard cake masterpiece and tag me - nothing makes me happier than seeing others fall in love with this recipe. Leave a comment below if you have questions or just want to share how it turned out!

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