Coconut Cake with Custard Filling
A soft and moist coconut cake layered with a creamy custard filling and topped with cream cheese frosting, perfect for any special occasion.
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.
Notes
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.