Oh, let me tell you about my absolute favorite cake—this coconut custard cake is pure magic! The first time I made it for my husband’s birthday, he declared it “the best cake ever,” and now it’s our go-to celebration dessert. Imagine layers of tender coconut cake soaked with rich custard filling, all wrapped up in creamy frosting and toasted coconut. It’s the kind of dessert that makes people close their eyes and sigh after the first bite.
After years of baking (and plenty of flops!), I’ve perfected this recipe to deliver that dreamy balance of moist crumb and creamy texture. The secret? Real coconut milk in the batter—none of that artificial stuff—and a custard filling thick enough to hold its shape but silky enough to melt on your tongue. Trust me, once you try this coconut custard cake, you’ll understand why it’s stolen every potluck and family gathering I’ve brought it to!
Why You’ll Love This Coconut Custard Cake
This cake isn’t just delicious—it’s downright addictive! Here’s why:
- The ultra-moist cake layers practically melt in your mouth thanks to coconut milk and sour cream
- Creamy coconut custard filling adds that wow factor between each layer
- A generous blanket of cream cheese frosting puts every bakery version to shame
- Toasted coconut topping gives that perfect crunch and nutty aroma
- Surprisingly easy to make—just wait till you see everyone’s faces when you reveal it!
Seriously, one bite and you’ll be hooked. My neighbor still texts me for the recipe monthly!
Ingredients for Coconut Custard Cake
Gathering the right ingredients makes all the difference with this cake. Here’s what you’ll need, grouped just like I prep them on my counter:
For the Cake Layers
- 1 ½ cups (285g) granulated sugar – the sweet foundation
- ½ cup (118 ml) vegetable oil + 2 tbsp melted butter – for that perfect crumb
- 2 large eggs + 2 egg whites – room temperature, always!
- ½ cup (118 ml) sour cream – my secret for extra moisture
- 2 ½ cups (350g) all-purpose flour – spoon and level it, don’t pack!
- Baking essentials: 2 tsp baking powder + 1 tsp baking soda + 1 tsp salt
- 1 tbsp coconut extract + 1 tsp vanilla – the flavor power duo
- 1 1/3 cup (315ml) coconut milk – shake the can well before measuring
For the Dreamy Filling
- 1 ¼ cup (296ml) heavy cream – divided (keep cold until use)
- 4 tsp (13g) cornstarch – no lumps allowed!
- ½ cup (114g) unsalted butter – cubed and softened
- ¾ cup (142g) sugar – granulated works best here
- 2 ¼ cups (170g) sweetened shredded coconut – plus extra for decorating
- ¼ tsp vanilla – just a kiss of flavor
For the Frosting (The Best Part!)
- ½ cup (114g) softened unsalted butter – wait till it gives slightly to touch
- 12 oz (339g) cream cheese – softened but still cool
- 1 tsp vanilla – pure extract makes all the difference
- 3 cups (390g) powdered sugar – sifted if it’s lumpy
- 2 cups (151g) toasted coconut – low and slow toasting prevents burning
How to Make Coconut Custard Cake
Okay, let’s dive into making this beauty! I’ll walk you through each step like I’m right there in the kitchen with you. Don’t worry – it’s easier than it looks, and oh-so-worth-it when you see those perfect layers come together.
Baking the Cake Layers
First things first – heat that oven to 350°F (175°C) and grease those pans really well. Nothing worse than beautiful cake layers stuck in the pan!
- In my biggest mixing bowl, I whisk together the sugar, oil, melted butter, eggs, egg whites, and sour cream until it’s silky smooth. No lumps allowed!
- Sift together all those dry ingredients – flour, baking powder, baking soda, and salt – right into another bowl. This little extra step makes such a difference.
- Now the magic: alternate adding dry ingredients and coconut milk to the wet mix. Start and end with dry – I do three dry additions, two wet. Mix just until combined after each! Overmixing = tough cake, and we don’t want that.
- Stir in those extracts last – that coconut aroma will hit you and make your whole kitchen smell like paradise.
- Divide the batter evenly between pans (I use a kitchen scale to be precise) and bake 25-30 minutes. The toothpick test never lies!
Preparing the Coconut Custard Filling
While those gorgeous cakes cool, let’s make that dreamy filling:
- Whisk together ¼ cup cold heavy cream with cornstarch in a saucepan until completely smooth. No one wants lumpy custard!
- Add remaining cream, cubed butter, sugar, and shredded coconut. Medium heat is key here – too hot too fast = scorched custard.
- Stir constantly as it thickens – you’ll know it’s ready when it coats the back of a spoon thickly, about 5-7 minutes.
- Remove from heat, stir in vanilla, and let it cool slightly before using. Pro tip: press plastic wrap directly on the surface to prevent skin from forming.
Assembling and Frosting the Cake
The fun part! Here’s how I build my masterpiece:
- Place first cake layer on your serving plate. Spread all that luscious coconut filling evenly – leave about ½ inch border so it doesn’t squish out when you add the top layer.
- Gently place second layer on top. Now the frosting! I start by doing a “crumb coat” – a thin layer all over to seal in crumbs. Pop it in the fridge for 15 minutes to set.
- Now go wild with the remaining frosting! I use an offset spatula for smooth sides, but rustic swirls look gorgeous too.
- Finally, press toasted coconut all over the top and sides. The contrast of creamy frosting and crunchy coconut? Absolute perfection.
There you have it – a showstopper that tastes even better than it looks!
Tips for the Best Coconut Custard Cake
After making this cake more times than I can count, I’ve picked up some foolproof tricks:
- Room temp is key – Cold eggs and butter don’t blend well. I leave mine out for 2 hours before baking.
- Toast coconut low and slow – Medium heat burns it fast! I stir constantly in a dry pan until golden.
- Chill before slicing – An hour in the fridge helps the custard set for clean cuts (if you can wait that long!).
- Scrape the bowl often – Hidden pockets of unmixed ingredients are the enemy of perfect batter.
- Use full-fat everything – Skim milk or low-fat cream cheese just won’t give you that luscious texture.
Follow these and your cake will be bakery-quality every time!
Variations for Coconut Custard Cake
Want to mix things up? Here are my favorite twists on this classic:
- Swap coconut extract for almond extract—just ½ teaspoon gives a lovely marzipan flavor
- Add a thin layer of crushed pineapple between cake layers for tropical vibes
- Fold ½ cup toasted macadamia nuts into the filling for extra crunch
- Turn it into cupcakes! Just reduce baking time to 18-20 minutes
- Try toasted coconut flakes instead of shredded for dramatic texture
The beauty of this recipe? It’s endlessly adaptable while staying delicious!
Serving and Storing Coconut Custard Cake
Here’s the scoop on keeping your cake perfect from first slice to last crumb! That custard filling means this beauty needs to live in the fridge—just cover it well with plastic wrap or pop it in a cake carrier. When you’re ready to serve, I like to let slices sit at room temperature for about 15 minutes first. The flavors wake up beautifully, and that frosting gets just slightly soft—pure heaven! Leftovers? (As if!) They’ll stay dreamy for 3-4 days in the fridge. For an extra treat, warm individual slices in the microwave for 10 seconds—the custard turns silky and the coconut aroma fills your kitchen all over again!
Nutritional Information
Just so you know what you’re diving into, here’s the scoop per slice (but let’s be real – no one stops at one!): approximately 520 calories, 30g fat, and 45g sugar. Keep in mind, these values are estimates – different brands and ingredient sizes can change things slightly. But hey, when it comes to a cake this good, sometimes numbers just don’t matter!
Frequently Asked Questions
Can I use canned coconut milk?
Absolutely! The canned full-fat variety works best—just give it a good stir before measuring. That thick cream at the top is liquid gold for making our coconut custard cake extra rich. I avoid the carton stuff in the dairy aisle—it’s too thin.
How long does the cake keep fresh?
The assembled coconut custard cake stays dreamy in the fridge for 3-4 days when covered well. That custard filling actually makes it taste better on day two as the flavors meld! Just bring slices to room temp before serving.
Can I make it ahead?
You bet! Bake the layers up to 2 days early—wrap them tightly in plastic once cooled. The custard filling keeps separately for 3 days refrigerated. Assemble everything the day you plan to serve for maximum freshness.
Why did my custard turn lumpy?
Two likely culprits: not whisking the cornstarch thoroughly with cold cream first, or cooking over too high heat. Medium-low heat and constant stirring gives you that silky texture we crave. If lumps form, strain the custard while still warm.
Share Your Thoughts
Did you make this coconut custard cake? I’d love to hear how it turned out! Leave a comment or snap a photo of your masterpiece – seeing your creations makes my day.
Print
Coconut Custard Cake
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich and moist coconut custard cake layered with creamy coconut filling and topped with smooth cream cheese frosting and toasted coconut.
Ingredients
- 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 cup (315ml) coconut milk, well stirred
- 1 ¼ cup (296ml) heavy whipping cream, divided
- 4 teaspoons (13g) cornstarch
- 1/2 cup (114g) unsalted butter
- ¾ cup (142g) granulated sugar
- 2 ¼ cups (170g) shredded coconut, sweetened
- ¼ teaspoon vanilla extract
- 1/2 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
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together sugar, vegetable oil, melted butter, eggs, egg whites, and sour cream until smooth.
- In another bowl, sift together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet ingredients, alternating with coconut milk. Mix until just combined.
- Stir in coconut extract and vanilla extract.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean. Let cakes cool.
- For the filling, in a saucepan, whisk ¼ cup of heavy cream with cornstarch until smooth. Add remaining cream, butter, sugar, and shredded coconut. Cook over medium heat until thickened. Stir in vanilla extract. Let cool.
- For the icing, beat softened butter and cream cheese until smooth. Add vanilla extract and powdered sugar, mixing until creamy.
- Place one cake layer on a plate, spread the coconut filling evenly. Top with the second cake layer and frost the entire cake with cream cheese icing.
- Sprinkle toasted coconut on top before serving.
Notes
- Make sure all ingredients are at room temperature for best results.
- Toast the coconut in a dry pan over low heat until golden brown.
- Store the cake in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 45g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
Keywords: coconut custard cake, coconut cake, cream cheese frosting
