Description
This Coconut Custard Cake is a luscious, multi-layered dessert featuring moist coconut-infused cake layers filled with a creamy coconut filling and frosted with smooth cream cheese frosting. Toasted shredded coconut adds a delightful crunch and enhances the tropical flavors. Perfect for coconut lovers, this cake combines classic baking techniques to create an elegant and indulgent treat.
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 cups (315ml) coconut milk, well stirred
Filling
- 1 ¼ cups (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 the pans: 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 prevent sticking.
- Mix wet ingredients: In a large bowl, combine granulated sugar, vegetable oil, melted butter, eggs, egg whites, and sour cream. Beat the mixture for 2 minutes until evenly blended and smooth.
- Combine dry ingredients and mix batter: In a separate bowl, whisk together 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 and mix until just blended. Repeat by adding the remaining dry ingredients and coconut milk. Scrape down the bowl edges and stir carefully to ensure thorough mixing without overworking the batter.
- Bake the cakes: Divide the batter evenly 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 the cakes to cool completely in the pans before removing.
- Toast shredded coconut: Spread shredded sweetened coconut evenly on a parchment-lined baking sheet. Bake at 350°F (175°C) for 5-8 minutes, stirring occasionally to prevent burning, until the coconut is golden brown. Remove and allow to cool completely.
- Make the filling: In a small bowl, whisk together 3 tablespoons of heavy cream and cornstarch until smooth. In a medium saucepan, melt ½ cup butter over medium heat. Add remaining heavy cream, granulated sugar, and shredded coconut to the saucepan. Bring the mixture to just below boiling, stirring frequently. Stir in the cornstarch mixture and cook until thickened, continuing to stir constantly. Remove from heat and stir in vanilla extract. Let the filling cool completely to thicken further.
- Prepare the frosting: Using a mixer, beat softened butter and cream cheese on medium-high speed until light and creamy. Gradually add powdered sugar one cup at a time, blending well after each addition. Add vanilla extract and continue beating until the frosting is smooth and fluffy.
- Assemble the cake: Place the first cake layer on a cake board or serving plate. Pipe a dam (a thick ring) of cream cheese frosting around the edges to contain the filling, then spoon the coconut filling into the center. Repeat this process with the second cake layer.
- Finish the cake: Place the last cake layer on top. Ice the entire cake with the remaining cream cheese frosting, using a spatula to create a smooth finish. Press toasted shredded coconut into the sides and top of the frosted cake for texture and decoration.
- Chill and serve: Refrigerate the assembled cake for at least 30 minutes to allow the filling and frosting to set. Serve chilled or at room temperature.
Notes
- Ensure cakes are fully cooled before assembling to prevent filling or frosting from melting.
- Toasting the shredded coconut adds a nutty flavor and a pleasant crunch, enhancing the cake’s texture.
- The coconut extract intensifies the coconut flavor; if unavailable, use additional vanilla extract or coconut milk for subtlety.
- Store the cake covered in the refrigerator for up to 3 days to maintain freshness.
- This cake can be made a day ahead to allow flavors to meld beautifully.
- Use room temperature ingredients for best mixing and texture results.
