Description
A rich and moist coconut custard cake with layers of creamy filling and topped with toasted coconut.
Ingredients
Scale
- 1 ½ cups (285g) granulated sugar
- ½ cup (118 ml) vegetable oil
- 2 tablespoon (28g) unsalted butter, melted
- 2 large egg
- 2 large egg white
- ½ cup (118 ml) sour cream
- 2 ½ cups (350g) all-purpose flour
- 2 teaspoon (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
- 1 ¼ cup (296ml) heavy whipping cream, divided
- 4 teaspoons (13g) cornstarch
- 1/2 cup (114g) unsalted butter
- ¾ cup (142g) granulated sugar
- 2 ¼ cups (170g) shredded coconut, sweetened
- ¼ teaspoon vanilla extract
- 1/2 cup (114g) unsalted butter, softened
- 12 oz (339g) cream cheese, softened
- 1 teaspoon (5ml) vanilla extract
- 3 cups (390g) powdered sugar
- 2 cups (151g) shredded sweetened coconut, toasted
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix granulated sugar, vegetable oil, melted butter, eggs, egg whites, and sour cream until smooth.
- Sift flour, baking powder, baking soda, and salt into the wet ingredients. Mix well.
- Add coconut extract, vanilla extract, and coconut milk. Stir until combined.
- Divide batter evenly between the pans. Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cakes cool completely.
- For the filling, heat 1 cup of heavy cream in a saucepan. Mix cornstarch with remaining cream and add to the saucepan.
- Add butter, sugar, shredded coconut, and vanilla extract. Cook until thickened. Let cool.
- For the icing, beat softened butter and cream cheese until smooth. Add vanilla and powdered sugar. Mix well.
- Assemble the cake by spreading filling between layers. Frost the top and sides with icing.
- Sprinkle toasted coconut over the top of the cake.
Notes
- Store the cake in the refrigerator.
- Toast coconut flakes in a dry pan over medium heat until golden brown.
- Use room temperature ingredients for best results.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: coconut custard cake, dessert, coconut cake