Coconut Custard Cake Layers

Coconut Custard Cake is the ultimate treat for coconut lovers with layers of soft coconut cake, dreamy custard filling, and tangy cream cheese frosting, all finished in a snowy coat of toasted coconut. With its moist crumb and creamy layers, this showstopper makes any gathering feel like a celebration and brings instant smiles at every slice.

I made this for my mom’s birthday, and she could not stop raving about the coconut custard center. Now it’s a must for every holiday in our home.

Ingredients

• Granulated sugar: provides moisture and a tender crumb Choose fine-grain white sugar for best texture
• Vegetable oil: adds softness and ensures the cake stays moist
• Unsalted butter: brings rich flavor Use high-quality butter for a silkier taste
• Large eggs and egg whites: help the cake rise and stay light
• Sour cream: gives the cake a lovely tang and fluffy texture Use full-fat for creaminess
• All-purpose flour: delivers structure Opt for fresh flour with no strange odors
• Baking powder and baking soda: help the cakes lift and create the perfect rise Make sure they are not expired
• Salt: sharpens all the flavors and keeps sweetness in check
• Coconut extract: infuses deep coconut flavor Try to find pure coconut extract instead of imitation
• Pure vanilla extract: adds warmth and complexity Go for pure vanilla if possible
• Coconut milk: is essential for extra coconut richness Use full-fat and whisk well before measuring
• Heavy whipping cream: helps the filling thicken properly Cold cream works best for structure
• Cornstarch: thickens the custard filling Ensure it is lump-free before whisking it in
• Shredded coconut: gives you that chewy coconut bite Choose sweetened and fresh for best results
• Powdered sugar: makes the frosting smooth and spreadable Sift before using to avoid clumps
• Cream cheese, softened: creates that signature tangy frosting Leave it out at room temperature to avoid lumps

Step-by-Step Instructions

Mix Wet Ingredients:

Combine granulated sugar, vegetable oil, melted butter, eggs, egg whites, and sour cream in a large mixing bowl Beat on medium speed until light and smooth The batter should lighten in color and look airy

Add Dry Ingredients:

In a separate bowl whisk together flour, baking powder, baking soda, and salt Alternate adding half the dry mix then coconut and vanilla extracts plus half the coconut milk to the wet ingredients Mix just until you see no streaks of flour Repeat this process with the remaining dry mix and coconut milk Scrape down the sides and make sure the bottom is mixed in

Bake the Cakes:

Divide batter equally among three parchment-lined greased eight-inch round pans Each pan gets about one and two thirds cups of batter Bake at three hundred fifty degrees Fahrenheit for twenty to twenty four minutes Rotate pans halfway through testing with a toothpick for doneness Cool the cakes in the pans then turn them out to finish cooling

Toast Coconut:

Spread shredded coconut on a lined baking sheet Toast in the oven for five to eight minutes watching closely Stir halfway through Remove once it is golden brown Cool completely

Prepare Custard Filling:

In a small bowl whisk three tablespoons of heavy cream with cornstarch to form a smooth slurry In a saucepan melt butter then add remaining cream sugar and shredded coconut Bring to nearly a boil stirring the whole time Whisk in the slurry and stir over medium heat until thickened Mix in vanilla at the end Let the filling cool fully before using

Make Frosting:

Beat softened butter and cream cheese in a large bowl until creamy Add powdered sugar one cup at a time mixing well Add vanilla extract once thick and spreadable

Assemble the Cake:

Place the first cake layer on your cake board Pipe a ring of frosting along the edge to hold in the filling Spread half the coconut custard in the center Place the next cake layer on top and repeat Top with the last cake round then cover the whole cake in a thin layer of cream cheese frosting Use your hands to pat toasted shredded coconut over the top and sides

Chill Before Serving:

Refrigerate the finished cake for at least thirty minutes This helps slices hold together neatly Store any leftover cake covered and chilled

Pin it

I still remember the smell in my kitchen the first time I made this cake with my grandma and the toasted coconut always takes me right back

Storage Tips

Keep your coconut custard cake in the fridge tightly covered with plastic wrap or in an airtight cake container because the frosting and custard need to stay cool for food safety The cake stays delicious and moist for up to four days I like to let slices sit at room temperature for ten minutes before serving so the cream cheese frosting softens a bit

Ingredient Substitutions

If you do not have coconut extract use extra vanilla and add a bit more shredded coconut for flavor Dairy-free coconut milk can swap in for regular coconut milk just make sure it is full-fat Greek yogurt can substitute for sour cream in the cake batter If you are out of cream cheese for the frosting try using mascarpone or a thick Greek yogurt for a different tang

Serving Suggestions

This cake shines as a birthday centerpiece or spring celebration treat Pair each slice with fresh pineapple or mango slices on the side for a tropical twist If you like extra crunch sprinkle toasted macadamia pieces on the top just before serving For a holiday table I dress it up with some edible flowers for a lush look

Cultural And Historical Context

Coconut cake has roots in Southern baking traditions where coconut was a special imported treat and saved for big celebrations While this cake leans on the Southern style with its creamy filling and thick layer of coconut outside variations appear in Caribbean and Asian cuisines as well from simple coconut sponge cakes to dense custard-filled creations

Frequently Asked Questions

→ How do I prevent my cake layers from sticking to the pans?

Line the bottoms of your pans with parchment paper and generously grease the sides to ensure easy removal.

→ Can I make the filling and frosting ahead of time?

Yes, both the filling and frosting can be prepared in advance and refrigerated. Allow them to come to room temperature before assembling for easy spreading.

→ What's the best way to toast shredded coconut?

Spread shredded coconut on a parchment-lined baking sheet and bake in a preheated oven at 350°F for 5-8 minutes, stirring occasionally until golden.

→ How do I keep the cake moist?

Store the assembled cake in an airtight container in the refrigerator. The custard filling helps retain moisture in each slice.

→ Why use both coconut and vanilla extract?

This combination deepens the flavor, creating a well-balanced coconut profile with subtle sweetness from vanilla.

→ How should I serve this dessert?

For the best flavor and texture, serve slices slightly chilled to let the custard and frosting set perfectly.