I stacked thick, moist coconut cake layers around a silky homemade custard and finished it in tangy cream cheese frosting that hides an unexpected twist.

Jump to Recipe

I’m obsessed with this Coconut Custard Cake because the layers are thick and impossibly moist, and the custard inside is silkier than any slice I’ve had in years. I love the way unsalted butter rounds the flavor without being cloying, and how shredded coconut gives that toothsome chew and tropical snap.

Every bite hits contrast: velvety custard, tender cake, bright tang from the frosting. But what really gets me is the drama: a humble-looking cake that refuses to be subtle.

Pure indulgence. And I will shamelessly steal seconds until it’s gone.

Ingredients

Print Recipe (No Advertisments)

Cake flour: makes the crumb tender and soft, it’s light and airy.
Granulated sugar: sweetens and helps the cake brown, it’s basic but essential.
Unsalted butter: gives richness and moisture, you’ll taste buttery comfort.
Eggs: bind and lift the cake, they add structure and silkiness.
Baking powder: helps the cake rise, basically gentle lift without flavor.
Baking soda: reacts with acids for rise, it’s subtle but important.
Fine salt: rounds out sweetness, it makes flavors pop, not salty.
Sour cream: adds tang and moisture, it keeps crumbs tender.
Canned coconut milk: brings coconut flavor and creaminess, shake first for best mix.
Vanilla extract: warms the flavor, it’s cozy and familiar.
Coconut extract: optional punch of coconut, basically more coconut joy.
Shredded coconut: chewy texture and coconut taste, use some inside.
Whole milk: makes the custard creamy, it’s traditional and smooth.
Custard sugar: sweetens the filling, simple and necessary.
Cornstarch: thickens the custard, gives that pudding-like hold.
Egg yolks: make custard rich and silky, they’re gold and luxurious.
Custard butter: adds gloss and richness to filling, it smooths things.
Custard vanilla: keeps the flavor calm and familiar, subtle perfume.
Cream cheese: tangy base for frosting, it’s creamy and dreamy.
Frosting butter: adds fluff and spreadability, it lightens cream cheese.
Powdered sugar: sweetens and stabilizes frosting, makes it pipeable.
Frosting vanilla: ties the frosting flavors together, mellow and warm.
Heavy cream: thins frosting if needed, helps it spread smoothly.
Pinch of salt: balances the sweetness, you’ll barely notice it’s there.
Toasted coconut: crunchy, toasty garnish, it’s pretty and adds texture.

Ingredient Quantities

2 1/2 cups cake flour

1 1/2 cups granulated sugar

1 cup (2 sticks) unsalted butter, softened

4 large eggs, room temp

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp fine salt

1/2 cup sour cream

1/2 cup canned coconut milk (shake can first)

1 tsp vanilla extract

1/2 tsp coconut extract, optional but nice

1 1/2 cups sweetened shredded coconut, divided

For the custard filling: 2 cups whole milk

1/2 cup granulated sugar

1/4 cup cornstarch

4 large egg yolks

2 tbsp unsalted butter

1 tsp vanilla extract for the custard

For the cream cheese frosting: 8 oz cream cheese, softened

1/2 cup (1 stick) unsalted butter, softened

3 cups powdered sugar, sifted

1 tsp vanilla extract for the frosting

1 to 2 tbsp heavy cream or milk to thin frosting if needed

a pinch of salt

About 1 cup toasted shredded coconut for garnish

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F and grease and flour two 8 or 9 inch round cake pans, line bottoms with parchment if you want the cakes to come out cleaner.

2. Whisk together 2 1/2 cups cake flour, 2 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp fine salt in a bowl; set aside.

3. In a large bowl beat 1 cup (2 sticks) softened unsalted butter with 1 1/2 cups granulated sugar until light and fluffy, about 3 to 4 minutes; add 4 room temperature eggs one at a time, scraping the bowl between additions.

4. Mix in 1/2 cup sour cream, 1/2 cup canned coconut milk (shake the can first), 1 tsp vanilla extract and 1/2 tsp coconut extract if using; fold wet mixture into dry ingredients until just combined, then gently stir in 1 cup of the sweetened shredded coconut.

5. Divide batter evenly between prepared pans and bake 25 to 30 minutes or until a toothpick comes out with a few moist crumbs; cool in pans 10 minutes then transfer to a rack to cool completely.

6. While cakes bake, make the custard filling: whisk together 1/2 cup granulated sugar and 1/4 cup cornstarch in a saucepan, then slowly whisk in 2 cups whole milk until smooth; cook over medium heat, stirring constantly, until thick and pudding like and bubbling, about 5 to 7 minutes.

7. Temper 4 large egg yolks by whisking a few tablespoons of the hot milk mixture into the yolks, then return yolk mixture to the pan and cook 1 more minute while stirring; remove from heat and stir in 2 tbsp unsalted butter and 1 tsp vanilla extract, cover surface with plastic wrap to prevent a skin and chill until cool.

8. For the cream cheese frosting beat 8 oz softened cream cheese with 1/2 cup (1 stick) softened unsalted butter until smooth, then gradually add 3 cups sifted powdered sugar, 1 tsp vanilla and a pinch of salt; add 1 to 2 tbsp heavy cream or milk if you need to thin it to spreading consistency.

9. Assemble cake: if needed level tops, place one layer on a plate, spread chilled custard over it (reserve a little if you like), top with the second layer, crumb coat with a thin layer of cream cheese frosting and chill 15 minutes, then finish frosting the cake.

10. Press about 1 cup toasted shredded coconut onto the sides and top, garnish as desired, chill briefly so frosting sets then slice with a sharp knife and serve.

Equipment Needed

1. Oven (preheated to 350°F)
2. Two 8 or 9 inch round cake pans (plus parchment rounds)
3. Mixing bowls (one large, one medium)
4. Electric mixer or hand mixer (or a sturdy whisk)
5. Measuring cups and spoons
6. Rubber spatula and large spoon for folding
7. Saucepan and whisk (for custard)
8. Wire cooling rack and a serrated knife or cake leveler
9. Offset spatula or bench scraper for frosting

FAQ

Can I make the cake ahead of time and assemble later? Yes. You can bake the cake layers up to 2 days ahead and keep them wrapped in the fridge, or freeze them for up to 1 month. Make the custard the day you assemble so it stays creamy, though you can refrigerate the custard for a day if needed. Warm it slightly and whisk before using.

My custard is lumpy how do I fix it? If lumps form, strain the custard through a fine mesh sieve while it's hot, then whisk vigorously. If it's too thin, return to low heat and stir until it thickens. If too thick, whisk in a tablespoon or two of milk until it loosens.

Can I use light coconut milk or a non dairy milk? You can, but flavor and richness will change. Full fat canned coconut milk gives best coconut taste and texture. If you use a lighter or non dairy milk, add a little extra coconut extract for stronger coconut flavor.

How do I keep the cake from sliding when I layer the custard? Chill the cake layers briefly so they are firm. Spread a thin crumb coat of frosting or a thin layer of custard first to seal crumbs, chill until set, then add the main custard layer. Work on a chilled tray and handle gently.

Can I skip the coconut extract? Yes it's optional. The canned coconut milk and shredded coconut give good coconut flavor, but the small amount of coconut extract brightens it up. If you skip it, consider adding a splash more vanilla.

How should I store leftovers and how long do they last? Keep the assembled cake refrigerated because of the custard and cream cheese frosting. Covered, it will stay good 3 to 4 days. The toasted coconut garnish will soften over time, so toast extra and add just before serving if you like it crisp.

Coconut Custard Cake Recipe Substitutions and Variations

2 1/2 cups cake flour: Use 2 1/2 cups all purpose flour minus 5 tbsp, then add 5 tbsp cornstarch and sift together once or twice to lighten it up. It won’t be exactly the same but you’ll get a tender crumb.
1/2 cup sour cream: Swap with 1/2 cup plain Greek yogurt (same thickness, a little tang) or 1/2 cup buttermilk if you want a looser batter; reduce any other liquid a tablespoon if using buttermilk.
1/2 cup canned coconut milk: Use 1/2 cup whole milk plus 1/4 tsp coconut extract if you need the coconut flavor; for richness you can use half and half instead of whole milk.
8 oz cream cheese for the frosting: Substitute 8 oz mascarpone or 8 oz Neufchâtel (lower fat) — mascarpone gives a richer, smoother frosting, Neufchâtel makes it a bit lighter.

Pro Tips

1) Toast the coconut first. It brings out way more flavor than using it straight from the bag. Spread it on a baking sheet and watch it closely, cuz it goes from golden to burned fast. Cool it completely before pressing onto the frosted cake so it stays crunchy.

2) Keep everything near room temp. Cold eggs or butter will make the batter seize or not trap air, and your cake will be dense. If you forget to plan ahead, put eggs in warm (not hot) water for 5 minutes and microwave butter in 7 second bursts until pliable.

3) Don’t skip shaking the canned coconut milk. The cream rises to the top and you want that richness in the batter. If it still looks thin, scoop the thicker part out and fold it in for better structure.

4) Chill between steps. Let the custard cool completely before spreading, and do a quick crumb coat then chill the cake for 10 to 20 minutes before the final frosting. It makes for cleaner layers and less sliding when you press the coconut on.

Coconut Custard Cake Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I stacked thick, moist coconut cake layers around a silky homemade custard and finished it in tangy cream cheese frosting that hides an unexpected twist.

Servings

servings

Calories

861

kcal

Equipment: 1. Oven (preheated to 350°F)
2. Two 8 or 9 inch round cake pans (plus parchment rounds)
3. Mixing bowls (one large, one medium)
4. Electric mixer or hand mixer (or a sturdy whisk)
5. Measuring cups and spoons
6. Rubber spatula and large spoon for folding
7. Saucepan and whisk (for custard)
8. Wire cooling rack and a serrated knife or cake leveler
9. Offset spatula or bench scraper for frosting

Ingredients

2 1/2 cups cake flour
1 1/2 cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
4 large eggs, room temp
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine salt
1/2 cup sour cream
1/2 cup canned coconut milk (shake can first)
1 tsp vanilla extract
1/2 tsp coconut extract, optional but nice
1 1/2 cups sweetened shredded coconut, divided
For the custard filling: 2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
4 large egg yolks
2 tbsp unsalted butter
1 tsp vanilla extract for the custard
For the cream cheese frosting: 8 oz cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
3 cups powdered sugar, sifted
1 tsp vanilla extract for the frosting
1 to 2 tbsp heavy cream or milk to thin frosting if needed
a pinch of salt
About 1 cup toasted shredded coconut for garnish

Directions

Preheat oven to 350°F and grease and flour two 8 or 9 inch round cake pans, line bottoms with parchment if you want the cakes to come out cleaner.
Whisk together 2 1/2 cups cake flour, 2 tsp baking powder, 1/2 tsp baking soda and 1/2 tsp fine salt in a bowl; set aside.
In a large bowl beat 1 cup (2 sticks) softened unsalted butter with 1 1/2 cups granulated sugar until light and fluffy, about 3 to 4 minutes; add 4 room temperature eggs one at a time, scraping the bowl between additions.
Mix in 1/2 cup sour cream, 1/2 cup canned coconut milk (shake the can first), 1 tsp vanilla extract and 1/2 tsp coconut extract if using; fold wet mixture into dry ingredients until just combined, then gently stir in 1 cup of the sweetened shredded coconut.
Divide batter evenly between prepared pans and bake 25 to 30 minutes or until a toothpick comes out with a few moist crumbs; cool in pans 10 minutes then transfer to a rack to cool completely.
While cakes bake, make the custard filling: whisk together 1/2 cup granulated sugar and 1/4 cup cornstarch in a saucepan, then slowly whisk in 2 cups whole milk until smooth; cook over medium heat, stirring constantly, until thick and pudding like and bubbling, about 5 to 7 minutes.
Temper 4 large egg yolks by whisking a few tablespoons of the hot milk mixture into the yolks, then return yolk mixture to the pan and cook 1 more minute while stirring; remove from heat and stir in 2 tbsp unsalted butter and 1 tsp vanilla extract, cover surface with plastic wrap to prevent a skin and chill until cool.
For the cream cheese frosting beat 8 oz softened cream cheese with 1/2 cup (1 stick) softened unsalted butter until smooth, then gradually add 3 cups sifted powdered sugar, 1 tsp vanilla and a pinch of salt; add 1 to 2 tbsp heavy cream or milk if you need to thin it to spreading consistency.
Assemble cake: if needed level tops, place one layer on a plate, spread chilled custard over it (reserve a little if you like), top with the second layer, crumb coat with a thin layer of cream cheese frosting and chill 15 minutes, then finish frosting the cake.
Press about 1 cup toasted shredded coconut onto the sides and top, garnish as desired, chill briefly so frosting sets then slice with a sharp knife and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.