Recipe adapted from Bonjour Y’all. If you are looking for the original recipe you can download it here.
Both the frosting and the filling can be made ahead of time and refrigerated. Let them sit out at room temperature for 30 minutes before using. The coconut filling might still be too firm to spread, and if so, pop it into the microwave for 15-25 seconds until it’s a spreadable consistency. Make sure to let it cool completely.
You will have a little bit of leftover frosting and filling since this was originally a 4-layer cake and I turned it into a 3-layer cake. Don’t overfill your layers.
Storing: Due to the custard filling and cream cheese frosting, you’ll want to keep your finished coconut custard cake refrigerated. Store the cake in an airtight container.
Nutrition Information: Serving Size: 1 slice Calories: 1061 Sugar: 83g Sodium: 547mg Fat: 68g Carbohydrates: 109g Fiber: 2g Protein: 9.7g Cholesterol: 146mg
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