why make this recipe
This coconut cake with custard filling is soft, moist, and sweet. It combines coconut milk and shredded coconut for a clear coconut taste. The custard filling adds creaminess between the layers. You can make it for birthdays, family dinners, or when you want a simple, special dessert.
introduction
This cake uses common pantry ingredients and takes one oven time for both layers. It is easy to follow and gives a rich coconut flavor with a light cream cheese frosting. If you enjoy coconut flavors in savory or simple meals, try this other easy coconut dish for a different meal idea: one-pan coconut curry salmon with garlic butter.
how to make Coconut Cake with Custard Filling
Make the batter, bake two cakes, and cool them. Spread the coconut custard between the layers and frost the cake with a cream cheese frosting. The steps below show the full process. Be gentle when you mix so the cake stays light.
Ingredients :
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup coconut milk
- 4 large eggs
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup shredded coconut
- 1 cup coconut custard
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Directions :
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in the coconut milk.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture until just combined.
- Stir in the shredded coconut.
- Divide the batter between the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, spread coconut custard filling between the layers.
- For the frosting, combine cream cheese, powdered sugar, and vanilla in a bowl and mix until smooth.
- Frost the top and sides of the cake and garnish with additional shredded coconut if desired.
how to serve Coconut Cake with Custard Filling
Cut the cake into even slices. Serve at room temperature or slightly chilled. Add a cup of tea or coffee. You can also serve with fresh fruit or a light sauce on the side.
how to store Coconut Cake with Custard Filling
Cover the cake and keep it in the refrigerator for up to 4 days. If you cut slices, place them in an airtight container. For longer storage, freeze slices up to 2 months. Thaw in the fridge before serving.
tips to make Coconut Cake with Custard Filling
- Use room temperature eggs and butter for smooth batter.
- Do not overmix after adding flour; mix until just combined.
- Toast a small part of the shredded coconut for a crunchy top if you like.
- If you want a lighter custard layer, warm and fold a little whipped cream into the custard.
- For more coconut ideas on weeknight meals or soups, consider this coconut curry soup option: quick coconut curry soup with dumplings.
variation (if any)
- Lemon-coconut: add 1 tablespoon lemon zest to the batter for a citrus hint.
- Pineapple-coconut: fold 1 cup drained crushed pineapple into the batter for a tropical twist.
- Coconut-lime: use lime zest in the frosting for a fresh finish.
FAQs
Q: Can I use sweetened or unsweetened shredded coconut?
A: You can use either. Sweetened makes the cake a bit sweeter; unsweetened keeps sugar levels lower.
Q: Can I replace coconut milk with regular milk?
A: Yes, you can, but coconut milk gives a stronger coconut flavor. Regular milk makes a milder cake.
Q: How do I prevent the cream cheese frosting from being runny?
A: Make sure the cream cheese is cold and not melted. Beat it until smooth, then add powdered sugar slowly. Chill the frosting if it gets too soft.
Q: Can I make this cake ahead of time?
A: Yes. Bake the layers one day ahead, wrap them well, and assemble the next day for best results.
Coconut Cake with Custard Filling
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.5 cups unsalted butter, softened
- 1 cup coconut milk
- 4 large eggs
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 1 cup shredded coconut
Custard and Frosting
- 1 cup coconut custard
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in the coconut milk.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture until just combined.
- Stir in the shredded coconut.
- Divide the batter between the prepared cake pans.
Baking
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Assembly
- Once cooled, spread coconut custard filling between the layers.
- For the frosting, combine cream cheese, powdered sugar, and vanilla in a bowl and mix until smooth.
- Frost the top and sides of the cake and garnish with additional shredded coconut if desired.