Description
A rich and moist coconut custard cake layered with creamy coconut filling and topped with smooth cream cheese frosting and toasted coconut.
Ingredients
Scale
- 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