why make this recipe
The Best Coconut Custard Cake is a delightful treat that combines the rich flavors of coconut with a creamy custard filling. This cake is perfect for special occasions or just to enjoy with family and friends. Its moist texture and sweet coconut topping make it a favorite for anyone who loves coconut desserts. Plus, it’s a fun recipe to make, bringing joy to both the baker and the lucky diners.
how to make Best Coconut Custard Cake
Ingredients :
- 2 ½ cups (310g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs
- 1 cup (240ml) coconut cream
- ½ cup (120ml) whole milk
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- 1 ½ cups (360ml) whole milk
- ½ cup (100g) granulated sugar
- 3 large egg yolks
- 3 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 8 oz (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 3 cups (360g) powdered sugar
- 2 tablespoons coconut cream
- 1 cup (80g) shredded sweetened coconut
Directions :
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the softened butter and granulated sugar until it’s light and fluffy.
- Add the eggs one by one, mixing well after each addition. Stir in the vanilla and coconut extracts.
- Alternate adding the dry ingredients with the coconut cream and whole milk, mixing until just combined.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes completely in the pans.
- To make the custard filling, heat the whole milk and half of the sugar in a saucepan over medium heat.
- In a separate bowl, whisk the egg yolks, remaining sugar, and cornstarch until smooth. Slowly pour the warm milk into the egg mixture while whisking gently.
- Return the mixture to the saucepan and cook over medium heat until it thickens, stirring continuously. Remove from heat and stir in the butter and vanilla. Allow to cool completely.
- For the frosting, beat together the cream cheese and butter in a large bowl until smooth. Gradually add the powdered sugar and coconut cream, mixing until fluffy.
- To assemble the cake, place one layer on a serving plate. Spread the cooled custard filling over the top, then place the second cake layer on top.
- Frost the top and sides of the cake with the cream cheese frosting and press the shredded coconut onto the sides.
- Chill the cake for at least 1 hour before slicing and serving.
how to serve Best Coconut Custard Cake
Slice the Best Coconut Custard Cake into wedges and serve it chilled. It pairs wonderfully with a cup of tea or coffee and is a great dessert for any gathering. You can also decorate it further with extra shredded coconut or chocolate shavings for an added touch.
how to store Best Coconut Custard Cake
Store the cake in an airtight container in the refrigerator. It will stay fresh for about 3-5 days. If you want to keep it longer, you can freeze individual slices wrapped well in plastic wrap and foil for up to a month. Just remember to thaw them in the fridge before enjoying!
tips to make Best Coconut Custard Cake
- Make sure your butter and eggs are at room temperature for better mixing.
- Don’t overmix the batter; mix until just combined for a lighter cake.
- If you love coconut, feel free to add more shredded coconut to the frosting or batter.
- Allow your cakes to cool completely before frosting to prevent melting.
variation
You can try adding chocolate chips to the batter for a chocolate-coconut combination. Alternatively, substitute the coconut cream with almond milk for a different taste.
FAQs
Q1: Can I use unsweetened coconut instead of sweetened?
A1: Yes, you can use unsweetened coconut, but you may want to add extra sugar to the frosting or cake to balance the flavor.
Q2: Is there a gluten-free option for this cake?
A2: Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure to follow the ratio on the flour package.
Q3: Can I make this cake ahead of time?
A3: Absolutely! You can bake the cake layers a day in advance and store them in the fridge. Just frost it on the day you plan to serve it.
Coconut Custard Cake
A delightful cake that combines rich coconut flavors with a creamy custard filling, perfect for special occasions or family gatherings.
For the Cake
- 2.5 cups 2 ½ cups all-purpose flour
- 2 teaspoons 2 teaspoons baking powder
- 0.5 teaspoon ½ teaspoon salt
- 0.75 cup ¾ cup unsalted butter, softened
- 1.75 cups 1 ¾ cups granulated sugar
- 4 large 4 large eggs
- 1 cup 1 cup coconut cream
- 0.5 cup ½ cup whole milk
- 1 teaspoon 1 teaspoon vanilla extract
- 0.5 teaspoon ½ teaspoon coconut extract
For the Custard Filling
- 1.5 cups 1 ½ cups whole milk
- 0.5 cup ½ cup granulated sugar
- 3 large 3 large egg yolks
- 3 tablespoons 3 tablespoons cornstarch
- 2 tablespoons 2 tablespoons unsalted butter
- 1 teaspoon 1 teaspoon vanilla extract
For the Frosting
- 8 oz 8 oz cream cheese, softened
- 0.5 cup ½ cup unsalted butter, softened
- 3 cups 3 cups powdered sugar
- 2 tablespoons 2 tablespoons coconut cream
- 1 cup 1 cup shredded sweetened coconut
Preparation
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the softened butter and granulated sugar until it’s light and fluffy.
- Add the eggs one by one, mixing well after each addition. Stir in the vanilla and coconut extracts.
- Alternate adding the dry ingredients with the coconut cream and whole milk, mixing until just combined.
- Divide the batter evenly between the prepared pans.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes completely in the pans.
Making the Custard Filling
- Heat the whole milk and half of the sugar in a saucepan over medium heat.
- In a separate bowl, whisk the egg yolks, remaining sugar, and cornstarch until smooth. Slowly pour the warm milk into the egg mixture while whisking gently.
- Return the mixture to the saucepan and cook over medium heat until it thickens, stirring continuously. Remove from heat and stir in the butter and vanilla. Allow to cool completely.
Making the Frosting
- Beat together the cream cheese and butter in a large bowl until smooth.
- Gradually add the powdered sugar and coconut cream, mixing until fluffy.
Assembly
- Place one cake layer on a serving plate. Spread the cooled custard filling over the top, then place the second cake layer on top.
- Frost the top and sides of the cake with the cream cheese frosting and press the shredded coconut onto the sides.
- Chill the cake for at least 1 hour before slicing and serving.
Make sure your butter and eggs are at room temperature for better mixing. Don’t overmix the batter; mix until just combined for a lighter cake. If you love coconut, feel free to add more shredded coconut to the frosting or batter. Allow your cakes to cool completely before frosting to prevent melting.