Coconut Custard Cake (Printable Version)
# What You’ll Need:
→ Cake
01 -
285g granulated sugar
02 -
118ml vegetable oil
03 -
28g unsalted butter, melted
04 -
2 large eggs
05 -
2 large egg whites
06 -
118ml sour cream
07 -
350g all-purpose flour
08 -
7.5g baking powder
09 -
4.5g baking soda
10 -
5g salt
11 -
15ml coconut extract
12 -
5ml pure vanilla extract
13 -
315ml coconut milk, well stirred
→ Filling
14 -
296ml heavy whipping cream, divided
15 -
13g cornstarch
16 -
114g unsalted butter
17 -
142g granulated sugar
18 -
170g shredded coconut, sweetened
19 -
0.25 teaspoon vanilla extract
→ Icing
20 -
114g unsalted butter, softened
21 -
339g cream cheese, softened
22 -
5ml vanilla extract
23 -
390g powdered sugar
24 -
151g shredded sweetened coconut, toasted
# Steps to Follow:
01 -
Preheat oven to 175°C. Prepare three 8-inch round baking pans, line with parchment paper, and grease sides. Optional: prepare bake even stripes. In a large bowl, beat sugar, oil, butter, eggs, and sour cream until light, about 2 minutes. In a separate bowl, mix dry ingredients. Alternate adding half the dry ingredients, extracts, and coconut milk until incorporated. Use a spatula to ensure even mixing.
02 -
Divide batter evenly between pans (about 400ml per pan). Bake at 175°C for 20-24 minutes, rotating halfway. Check doneness with a toothpick. If clean, remove and cool completely.
03 -
Spread shredded coconut on a parchment-lined baking sheet. Bake in the preheated oven for 5-8 minutes until desired color is achieved. Transfer to cool.
04 -
Whisk 3 tablespoons heavy cream with cornstarch until thickened. Heat butter, rest of heavy cream, sugar, and shredded coconut in a saucepan over medium heat, stirring until nearly boiling. Add cornstarch mixture, stir until thickened. Stir in vanilla extract. Cool completely.
05 -
Beat softened butter and cream cheese on medium-high speed until smooth. Gradually add powdered sugar, 1 cup at a time, until combined. Stir in vanilla extract.
06 -
Place bottom cake layer on a cake board. Pipe a dam of frosting around the edge and fill center with half the filling. Repeat with second layer. Place final layer on top. Frost cake with cream cheese icing and press toasted coconut onto frosting to cover completely. Refrigerate for at least 30 minutes before serving.
# Additional Notes:
01 -
Store cake in an airtight container to prevent drying out.
02 -
Frosting and filling can be made ahead and refrigerated. Let them sit at room temperature before using.