Coconut Custard Cake – A Lush Tropical Dessert with Layers of Coconut Cake & Creamy Filling

If you’re a fan of coconut, this Coconut Custard Cake is a dream come true! With tender, moist coconut cake layers, a rich coconut custard filling, and a smooth cream cheese frosting covered in toasted coconut, this cake delivers a delightful balance of sweetness and tropical flavor. Every bite of this cake brings a taste of the tropics straight to your table.

Scroll down for the recipe!

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The Inspiration Behind Coconut Custard Cake

Coconut is such a versatile and refreshing flavor, and it truly shines in this cake. The layers are packed with coconut flavor, thanks to coconut milk and shredded coconut, while the custard filling adds richness and creaminess. The toasted coconut covering the cake provides a crunchy texture, perfectly complementing the soft cake and creamy frosting. This Coconut Custard Cake is the perfect choice for any celebration, especially when you want to bring some tropical flair to the dessert table!

Why You’ll Love This Cake

This cake has everything you could want—a soft, fluffy cake with layers of rich coconut custard and a smooth, tangy cream cheese frosting. The toasted coconut on the outside adds both texture and visual appeal. It’s a crowd-pleaser and will have everyone asking for seconds! Plus, it’s an elegant dessert that will impress at birthdays, holidays, or any special occasion.

Nutritional Information (Per Slice, Based on 12 Slices):

• Calories: 510 kcal
• Fat: 32g
• Carbohydrates: 53g
• Protein: 6g
• Sugar: 40g

Perfect for Coconut Lovers

If you love coconut, this cake is a must-try! The combination of coconut extract, coconut milk, and shredded coconut ensures that every layer of this cake is bursting with coconut flavor. It’s perfect for tropical-themed parties, summer gatherings, or any time you’re craving a dessert that transports you to a warm, sunny beach.

Serving Suggestions and Pairings

This Coconut Custard Cake pairs beautifully with a cup of hot coffee or tea. You can also serve it with fresh tropical fruits like pineapple or mango on the side for an extra burst of tropical flavor. For a more decadent treat, serve a slice of cake with a scoop of vanilla or coconut ice cream.

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Storage and Freezing Tips

Store this cake in an airtight container in the refrigerator for up to 5 days. The cake’s custard filling and cream cheese frosting require refrigeration to stay fresh. If you’d like to freeze the cake, wrap individual slices in plastic wrap and place them in a freezer-safe container. Thaw in the refrigerator before serving for best results.

Fun Fact: The Versatility of Coconut Milk

Coconut milk is a staple ingredient in many tropical dishes, both sweet and savory. It’s made by blending the white flesh of mature coconuts with water, resulting in a rich, creamy liquid. In this cake, coconut milk adds both moisture and flavor to the cake layers, ensuring a tender, flavorful crumb.

Baking Tips for the Best Coconut Custard Cake

• Toast the Coconut Carefully: Toasting the shredded coconut adds a delicious crunchy texture and enhances its flavor. Keep a close eye on the coconut while it toasts, as it can burn quickly.
• Cool the Filling Completely: Ensure the coconut filling is completely cool before spreading it between the cake layers. This prevents the filling from melting into the cake.
• Use Room Temperature Ingredients: Make sure your butter, cream cheese, and eggs are at room temperature before mixing. This ensures a smooth batter and frosting.

Optional Variations

• Pineapple Twist: Add a layer of pineapple preserves or crushed pineapple between the cake layers for a coconut-pineapple combination.
• Lime Zest: Add lime zest to the cake batter or the frosting for a refreshing citrus note.
• Chocolate Coconut: Drizzle melted chocolate over the top of the cake or add a layer of chocolate ganache between the layers for a chocolate-coconut combo.

Coconut Custard Cake Recipe

Ingredients:

For the Cake:

• 1 ½ cups (285g) granulated sugar
• ½ cup (118ml) vegetable oil
• 2 tablespoons (28g) unsalted butter, melted
• 2 large eggs
• 2 large egg whites
• ½ cup (118ml) 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 ⅓ cups (315ml) coconut milk, well stirred

For the 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

For the Frosting:

• ½ 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:

1. For the Cake: Preheat the oven to 350°F (175°C). Line three 8-inch round cake pans with parchment paper and grease the sides. In a large bowl, beat together the sugar, vegetable oil, melted butter, eggs, and sour cream on medium speed until well combined and lighter in color (about 2 minutes). In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add half of the dry ingredients to the wet ingredients, followed by half of the coconut milk. Mix on low speed until combined, then add the remaining dry ingredients and coconut milk. Stir in the coconut and vanilla extracts. Divide the batter evenly among the pans and bake for 20-24 minutes, rotating halfway through. Check for doneness by inserting a toothpick into the center of the cake; if it comes out clean, the cake is done. Let the cakes cool completely.
2. For the Filling: In a small bowl, whisk together 3 tablespoons of heavy whipping cream and cornstarch until smooth. In a medium saucepan, melt the butter over medium heat, then add the remaining heavy whipping cream, sugar, and shredded coconut. Heat the mixture, stirring occasionally, until it nearly reaches a boil. Stir in the cornstarch mixture and continue cooking, stirring constantly, until the filling thickens. Remove from heat and whisk in the vanilla extract. Let the filling cool completely.
3. For the Frosting: Beat together the softened butter and cream cheese until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating until fully combined. Mix in the vanilla extract.
4. Assemble the Cake: Place one cake layer on a serving plate or cake board. Pipe a dam of cream cheese frosting around the edge of the cake to hold the filling in place. Spread half of the cooled coconut filling in the center, then repeat with the second layer. Place the final cake layer on top and frost the top and sides with cream cheese frosting. Gently press toasted coconut into the frosting on the sides and top of the cake.

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Final Thoughts

This Coconut Custard Cake is the ultimate dessert for coconut lovers. With its fluffy cake layers, creamy coconut filling, and tangy cream cheese frosting, it’s a tropical paradise in every bite. Whether you’re making it for a special occasion or just because, this cake is sure to impress and satisfy all your coconut cravings!