Coconut Custard Cake

Coconut Custard Cake is made from moist coconut cake layers filled with silky coconut custard and frosted with tangy cream cheese frosting. Cover this cake with shredded coconut for the ultimate coconut lover’s dessert!


For the cake:

1 ½ cups (285g) granulated sugar
½ cup (118 ml) vegetable oil
2 tablespoon (28g) unsalted butter, melted
2 large egg
2 large egg white
½ cup (118 ml) sour cream
2 ½ cups (350g) all-purpose flour
2 teaspoon (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

For the filling:

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

For the icing:

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


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