Coconut Custard Cake Layers (Printable Version)
Moist coconut cake, filled with custard and topped with cream cheese frosting and toasted coconut flakes.
# What You'll Need:
→ Cake
01 -
285 g granulated sugar
02 -
118 ml vegetable oil
03 -
28 g unsalted butter, melted
04 -
2 large eggs
05 -
2 large egg whites
06 -
118 ml sour cream
07 -
350 g all-purpose flour
08 -
7.5 g baking powder
09 -
4.5 g baking soda
10 -
5 g salt
11 -
15 ml coconut extract
12 -
5 ml pure vanilla extract
13 -
315 ml coconut milk, well stirred
→ Filling
14 -
296 ml heavy whipping cream, divided
15 -
13 g cornstarch
16 -
114 g unsalted butter
17 -
142 g granulated sugar
18 -
170 g sweetened shredded coconut
19 -
1.25 ml vanilla extract
→ Icing
20 -
114 g unsalted butter, softened
21 -
339 g cream cheese, softened
22 -
5 ml vanilla extract
23 -
390 g powdered sugar
24 -
151 g toasted sweetened shredded coconut
# Steps to Follow:
01 -
Preheat the oven to 175°C. Line three 20 cm round baking pans with parchment paper and grease the sides thoroughly.
02 -
In a large mixing bowl, combine granulated sugar, vegetable oil, melted butter, eggs, egg whites, and sour cream. Beat on medium speed for 2 minutes until incorporated and the mixture lightens in color, scraping the bowl as needed.
03 -
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Alternately add half the dry ingredients, both extracts, and half the coconut milk into the wet mixture, mixing just until flour is incorporated. Repeat with remaining ingredients. Mix gently with a spatula to ensure uniform consistency.
04 -
Divide the batter evenly among prepared pans (approximately 400 ml per pan). Bake for 20–24 minutes, rotating pans halfway through. Check doneness with a toothpick inserted in the center; it should come out clean. Cool cakes completely in the pans.
05 -
Spread shredded coconut on a parchment-lined baking sheet. Toast in preheated oven for 5–8 minutes until golden, stirring once. Transfer to a plate to cool and stop cooking.
06 -
In a small bowl, whisk 45 ml heavy cream with cornstarch until smooth. In a saucepan over medium heat, melt butter, add remaining cream, sugar, and shredded coconut. Cook until nearly boiling. Add cornstarch mixture and continue to cook over medium-high heat, stirring constantly, until thickened. Remove from heat and stir in vanilla extract. Cool completely.
07 -
In a large bowl, beat softened butter and cream cheese until creamy and smooth. Gradually add powdered sugar one third at a time. Once thick, mix in vanilla extract until combined.
08 -
Place one cake layer on a serving board. Pipe a border of frosting around the edge, spread half the coconut filling in the centre. Add the second cake layer and repeat. Top with final cake layer.
09 -
Coat the top and sides with a thin layer of cream cheese frosting. Gently press toasted coconut onto the sides and top until the cake is well-covered.
10 -
Refrigerate the assembled cake for at least 30 minutes prior to slicing. Store in an airtight container.
# Additional Notes:
01 -
For best results, prepare both the coconut filling and cream cheese frosting ahead of time; allow them to come to room temperature before use.
02 -
If the coconut filling is too firm, gently microwave for 15–25 seconds to soften before spreading.
03 -
Do not overfill the cake layers; reserve excess filling and frosting.
04 -
Store the finished cake refrigerated due to the custard and cream cheese components.