Coconut Custard Cake is a decadent dessert that combines the rich, creamy texture of custard with the tropical flavor of coconut, resulting in a treat that is both indulgent and comforting. Its velvety texture, sweet and nutty profile, and attractive appearance make it a favorite for holidays, special occasions, and everyday indulgences alike. The combination of tender cake layers, creamy custard filling, and a coconut-infused frosting or topping makes it a truly memorable dessert that satisfies both the sweet tooth and the craving for something luxurious.
The history of Coconut Custard Cake can be traced back to the broader tradition of custard-based desserts, which originated in Europe during the Middle Ages. Custards were a staple in both savory and sweet dishes, and their popularity spread throughout Europe and eventually to the Americas. As coconut became more accessible due to trade and tropical imports, it began to appear in Western dessert recipes. In the Southern United States, where both custard pies and coconut cakes are traditional favorites, the fusion of these two elements likely gave birth to Coconut Custard Cake. The cake’s popularity grew through community cookbooks and regional baking competitions, eventually becoming a beloved dessert in both home kitchens and upscale bakeries. Today, it remains a celebrated classic in many cultures, especially in the Southern U.S., the Caribbean, and Southeast Asia, where coconut is a key culinary ingredient.
Ingredients Breakdown
Cake Layers: All-purpose flour provides the structure, while baking powder acts as the leavening agent to ensure the cake rises properly. Unsalted butter and sugar are creamed together for a light, airy texture and sweet flavor. Eggs add richness and help emulsify the mixture, contributing to a stable crumb. Whole milk or coconut milk can be used for moisture and an extra touch of coconut flavor. Vanilla extract adds depth to the flavor profile.
Custard Filling: Egg yolks are used as the base for the custard, providing richness and thickness when cooked. Sugar sweetens the custard, while cornstarch acts as a thickening agent. Whole milk or a combination of milk and coconut milk creates a creamy texture. Desiccated or shredded coconut is often folded in for added texture and flavor. Vanilla extract or coconut extract can enhance the custard’s taste.
Frosting or Topping: Sweetened whipped cream or a buttercream flavored with coconut extract can be used as a topping. Toasted shredded coconut can be used as a garnish to add texture and enhance the coconut flavor. Some variations use a meringue-style topping or even cream cheese frosting, depending on the desired richness.
Step-by-Step Recipe:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Prepare the cake batter by creaming 1 cup of unsalted butter and 2 cups of granulated sugar until light and fluffy. Add 4 large eggs, one at a time, beating well after each addition.
- Mix dry ingredients: In a separate bowl, whisk together 3 cups all-purpose flour, 1 tablespoon baking powder, and a pinch of salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the creamed mixture, alternating with 1 1/4 cups of coconut milk (or whole milk) and 1 teaspoon vanilla extract. Begin and end with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared pans and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer them to wire racks to cool completely.
- Make the custard filling: In a saucepan over medium heat, whisk together 1/2 cup sugar, 2 tablespoons cornstarch, and a pinch of salt. In a separate bowl, whisk together 4 large egg yolks and 2 cups coconut milk. Gradually add the egg mixture to the saucepan, whisking constantly. Cook until thickened, about 5–7 minutes. Remove from heat and stir in 1/2 teaspoon vanilla extract and 1/2 cup shredded coconut. Let it cool completely.
- Assemble the cake: Place one cake layer on a serving plate. Spread the cooled custard evenly over the top. Top with the second cake layer.
- Frost the cake: Use sweetened whipped cream or coconut buttercream to frost the top and sides of the cake. Sprinkle with toasted shredded coconut. Chill in the refrigerator for at least 1 hour before serving to allow the custard to set and flavors to meld.
Tips for the Perfect Coconut Custard Cake
Use room temperature ingredients to ensure a smooth batter and even baking. Avoid overmixing the cake batter to maintain a tender crumb. For a more intense coconut flavor, toast the coconut before adding it to the custard or use coconut extract instead of vanilla. Chill the custard thoroughly before assembling the cake to prevent it from being too runny. When slicing the cake, use a sharp knife dipped in warm water to get clean cuts. Store the cake in the refrigerator, covered, and consume within 3–4 days for the best taste and texture.
Variations and Customizations
You can customize Coconut Custard Cake in many ways to suit different preferences. For a tropical twist, add crushed pineapple between the layers along with the custard. Incorporate a splash of rum or coconut liqueur into the custard or cake batter for a boozy variation. Use a sponge cake or angel food cake base instead of butter cake for a lighter texture. For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend. For a dairy-free version, use coconut cream or plant-based milk alternatives and vegan butter. Add a layer of fruit preserves such as mango or passion fruit for a sweet and tangy contrast.
Health Considerations and Nutritional Value
Coconut Custard Cake is a rich dessert, so it should be enjoyed in moderation. Each slice typically contains a significant amount of calories, saturated fat, and sugar due to the butter, sugar, eggs, and coconut milk. However, coconut itself provides some health benefits, including medium-chain triglycerides (MCTs), which can support energy and metabolism. To make the cake healthier, reduce the amount of sugar, use low-fat milk alternatives, and opt for unsweetened shredded coconut. You can also replace some of the butter with unsweetened applesauce to reduce fat content. Adding whole grain flour or oat flour to the batter can increase the fiber content slightly. While not exactly a health food, a carefully adjusted recipe can make it a slightly better-for-you indulgence.
FAQ
Can I make Coconut Custard Cake ahead of time? Yes, you can bake the cake layers and make the custard a day in advance. Assemble the cake the day of serving for the best texture.
Can I freeze Coconut Custard Cake? It’s best not to freeze the fully assembled cake due to the custard filling. However, the cake layers can be frozen for up to a month.
What type of coconut should I use? Sweetened shredded coconut is common for garnish, while unsweetened shredded coconut or desiccated coconut is best for the custard.
Is it necessary to refrigerate the cake? Yes, because of the custard filling and frosting, Coconut Custard Cake should always be stored in the refrigerator.
Can I use boxed cake mix? While a homemade cake offers the best flavor, a boxed vanilla or white cake mix can be used in a pinch. Just add a teaspoon of coconut extract for extra flavor.
Coconut Custard Cake
Ingredients
For the Cake:
- 1 ½ cups 285g granulated sugar
- ½ cup 118ml vegetable oil
- 2 tablespoons 28g unsalted butter, melted
- 2 large eggs
- 2 large egg whites
- ½ cup 118ml 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 ⅓ cups 315ml well-stirred coconut milk
For the Filling:
- 1 ¼ cups 296ml heavy whipping cream, divided
- 4 teaspoons 13g cornstarch
- ½ cup 114g unsalted butter
- ¾ cup 142g granulated sugar
- 2 ¼ cups 170g sweetened shredded coconut
- ¼ teaspoon vanilla extract
- For the Icing:
- ½ cup 114g unsalted butter, softened
- 12 oz 339g cream cheese, softened
- 1 teaspoon 5ml vanilla extract
- 3 cups 390g powdered sugar
- 2 cups 151g toasted sweetened shredded coconut
Instructions
- Preheat your oven to 350°F (175°C). Prepare three 8-inch round cake pans by lining the bottoms with parchment paper and greasing the sides. If you prefer, you can also wrap the pans with bake-even strips for flatter cake layers.
- In a large mixing bowl, combine the granulated sugar, vegetable oil, melted butter, eggs, and sour cream. Beat the mixture on medium speed for about 2 minutes, or until it’s well blended and becomes lighter in color. Scrape down the sides of the bowl as needed to ensure even mixing.
- In a separate bowl, whisk together all the remaining dry ingredients. Begin incorporating the dry ingredients into the wet mixture in stages—add half of the dry ingredients, followed by the coconut and vanilla extracts, and then half of the coconut milk. Mix just until the flour begins to blend in. Repeat with the remaining dry ingredients and coconut milk. Once everything has been added, use a spatula to scrape down the bowl and fold the batter gently to ensure it’s evenly mixed from top to bottom.
- Evenly divide the batter between the three prepared pans, using about 1⅔ cups of batter per pan. Bake in the preheated oven for 20–24 minutes, rotating the pans halfway through for even baking. Check for doneness by inserting a toothpick into the center of each cake; if it comes out clean, the cakes are done. Remove the cakes from the oven and let them cool completely in the pans before removing.
- To prepare the toasted coconut, line a baking sheet with parchment paper and evenly spread the shredded coconut across the pan. Bake in the preheated oven for 5–8 minutes, or until golden brown and fragrant. Immediately transfer the toasted coconut to a bowl or plate to prevent over-toasting. Allow it to cool completely before using.
To make the filling:
- In a small bowl, whisk together 3 tablespoons of heavy whipping cream and the cornstarch until thickened and smooth. If the mixture is too thick, add a little more cream to loosen it into a pourable consistency.
- In a medium saucepan over medium heat, melt the butter and add the remaining heavy cream, sugar, and sweetened shredded coconut. Stir the mixture occasionally and heat it until it is just about to boil. Once near boiling, whisk in the cornstarch mixture. Continue to cook the filling over medium-high heat, stirring constantly, until it thickens. Remove from heat and stir in the vanilla extract. Let the filling cool completely before assembling the cake.
To make the frosting:
- Once the cakes and filling are completely cooled, prepare the frosting. In a large mixing bowl, beat the softened butter and cream cheese together on medium-high speed using a paddle attachment until smooth and creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. As the frosting thickens, blend in the vanilla extract until fully incorporated and the frosting reaches a spreadable consistency.
To assemble the cake:
- Divide the cooled coconut filling in half. Place one cake layer on an 8- or 10-inch cake board or serving plate. Using a piping bag fitted with a large round tip, pipe a dam of frosting around the outer edge of the layer to contain the filling. Spoon one portion of the coconut filling into the center and gently spread it out evenly. Place the second cake layer on top and repeat the process with the remaining filling and another dam of frosting. Add the final cake layer on top.
- Frost the top and sides of the cake with the cream cheese icing. A smooth but not overly thick layer of frosting is ideal. Press the toasted coconut gently into the frosting with your hands, making sure to cover the cake completely and evenly.
- Chill the assembled cake in the refrigerator for at least 30 minutes before serving to help the layers set. Store the cake in an airtight container in the refrigerator to keep it fresh and prevent it from drying out.