Coconut Custard Cake

This coconut custard cake transforms any ordinary gathering into something truly special. The combination of moist coconut-infused cake layers, silky homemade custard filling, and tangy cream cheese frosting creates a dessert that coconut lovers will remember long after the last crumb disappears.

I first made this for my sister's birthday after she requested "something with coconut" and it's become our family's most requested celebration cake. The combination of textures from fluffy cake to creamy filling to toasted coconut exterior makes everyone swoon.

Ingredients

• For the cake

• Coconut milk: Provides authentic coconut flavor throughout the cake while keeping it incredibly moist
• Coconut extract: Enhances the tropical flavor profile without overpowering use pure not artificial for best results
• Sour cream: Creates tenderness in the crumb that makes each bite melt in your mouth
• Vegetable oil and butter combination: The oil keeps the cake moist for days while butter adds rich flavor

• For the filling

• Heavy whipping cream: Creates the luxurious custard base that sets up perfectly between layers
• Shredded sweetened coconut: Adds delightful texture and concentrated coconut flavor to the filling
• Cornstarch: The secret to a perfectly set custard that won't run out when you slice the cake

• For the frosting

• Cream cheese: Provides tanginess that balances the sweetness of the cake and filling
• Toasted coconut: The golden exterior not only looks beautiful but adds a nutty flavor dimension

Step-by-Step Instructions

Prepare the cake pans:

Line three 8inch round pans with parchment circles and grease the sides generously. This ensures clean release every time. If you have cake strips, soak them in cold water and wrap around the pans for perfectly level layers.

Mix wet ingredients:

Combine sugar, oil, butter, eggs, egg whites and sour cream in your mixing bowl. Beat for a full two minutes until the mixture becomes noticeably lighter in color. This incorporates air into the batter for a lighter texture.

Add dry ingredients alternating with liquids:

Combine flour, baking powder, baking soda and salt in a separate bowl. Add to the wet mixture alternating with coconut milk and extracts, beginning and ending with dry ingredients. Mix just until combined after each addition to prevent tough cake layers.

Bake with care:

Divide batter evenly between pans, about 1 2/3 cups per pan. Bake at 350°F for 20 to 24 minutes, rotating pans halfway through. The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.

Toast the coconut:

Spread coconut evenly on a parchment lined baking sheet. Toast in the already heated oven for 5 to 8 minutes, watching closely and stirring once or twice until golden brown. Transfer immediately to a cool plate to stop the toasting process.

Create coconut custard filling:

Start by whisking cornstarch with a small amount of cold cream until smooth. This prevents lumps in your custard. Heat remaining cream with butter, sugar and coconut until nearly boiling, then add cornstarch mixture. Cook until thickened, stirring constantly, then add vanilla. Cool completely before using.

Make cream cheese frosting:

Beat softened butter and cream cheese until completely smooth and free of lumps. Add powdered sugar gradually, mixing thoroughly between additions. Add vanilla extract for flavor depth. The frosting should be smooth and spreadable but still hold its shape.

Assemble the cake:

Pipe a thick dam of frosting around the edge of each cake layer before adding custard filling in the center. This prevents the filling from squeezing out. After adding the final layer, frost the entire cake with a thin layer of cream cheese frosting, then press toasted coconut onto the sides and top.

Save This

My grandmother used to make a version of this cake for Easter every year, but her secret was adding a splash of dark rum to the custard filling. The first time I followed her recipe as an adult, the familiar aroma transported me right back to her sunny yellow kitchen where shed let me help press the toasted coconut onto the sides.

Storing Your Coconut Cake

This cake requires refrigeration due to both the custard filling and cream cheese frosting. Store it in an airtight container or cover loosely with plastic wrap to prevent it from absorbing refrigerator odors. The cake tastes best when allowed to sit at room temperature for about 30 minutes before serving, which allows the frosting to soften slightly and flavors to fully bloom.

Make Ahead Options

Both the cake layers and components can be prepared in advance, making this ideal for busy celebrations. The cake layers can be baked up to two days ahead and wrapped tightly in plastic wrap. The custard filling and frosting can be refrigerated for up to three days. When ready to assemble, let the components come to room temperature for about 30 minutes. If the custard filling becomes too firm, microwave it in 15second intervals, stirring between each, until it reaches a spreadable consistency.

Flavor Variations

While this classic version is perfect for coconut lovers, you can easily customize this cake to create different flavor profiles. Add a layer of fresh mango or pineapple between the cake layers for a tropical twist. For chocolate coconut lovers, fold 1/2 cup mini chocolate chips into the custard filling or drizzle the assembled cake with chocolate ganache. During the holidays, add 1/4 teaspoon of almond extract to the cake batter and decorate the top with sugared cranberries for a festive presentation.

Common Queries

→ Can I make this coconut custard cake in advance?

Yes! Both the frosting and filling can be prepared 1-2 days ahead and refrigerated. Let them sit at room temperature for 30 minutes before assembling. The completed cake can be made a day ahead and stored in the refrigerator. For best results, remove it from the refrigerator 30 minutes before serving.

→ How should I store leftover cake?

Due to the custard filling and cream cheese frosting, store leftover cake in an airtight container in the refrigerator. It will keep well for 3-4 days while maintaining its moisture and flavor.

→ Can I substitute the coconut milk in this cake?

While coconut milk provides the best authentic flavor, you can substitute with whole milk mixed with 1-2 teaspoons additional coconut extract. The texture may vary slightly, but the cake will still be delicious.

→ What's the best way to toast coconut for the exterior?

Spread sweetened shredded coconut evenly on a parchment-lined baking sheet and bake at 350°F for 5-8 minutes, stirring once halfway through. Watch carefully as coconut can burn quickly. Immediately transfer to a plate when it reaches golden brown to stop the cooking process.

→ Can I use unsweetened coconut instead of sweetened?

Yes, but it will affect the overall sweetness and texture. If using unsweetened coconut, you may want to increase the sugar slightly in the filling. Unsweetened coconut is also drier than sweetened, so the texture of the filling and exterior coating will be slightly different.

→ Why do I need to pipe a frosting dam before adding the filling?

The frosting dam creates a barrier that prevents the softer coconut custard filling from squeezing out the sides of the cake when the layers are stacked. This ensures your cake maintains its structure and looks neat when sliced.