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Coconut Custard Cake Recipe


Coconut Custard Cake Recipe



For the Cake:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup coconut milk
  • 1/2 cup shredded coconut

For the Custard Filling:

  • 2 cups milk
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 cup shredded coconut

For the Topping:

  • 1/2 cup shredded coconut, toasted
  • Powdered sugar, for dusting



  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Prepare the Cake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, beginning and ending with the dry ingredients. Fold in the shredded coconut.
  3. Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
  4. Prepare the Custard Filling: In a medium saucepan, combine the milk, granulated sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat. In a small bowl, whisk the egg yolks. Gradually whisk about 1/2 cup of the hot milk mixture into the egg yolks to temper them, then pour the egg yolk mixture back into the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and just starts to boil. Remove from heat and stir in the vanilla extract and shredded coconut. Allow the custard to cool completely.
  5. Assemble the Cake: Place one cake layer on a serving plate. Spread the cooled custard filling over the top of the cake. Place the second cake layer on top. Press down lightly to secure.
  6. Garnish the Cake: Sprinkle the top of the cake with toasted shredded coconut. Dust with powdered sugar.
  7. Serve: Slice the cake and serve. Enjoy this delicious coconut custard cake!

This recipe should yield a delightful and creamy coconut custard cake similar to the one in the image. Enjoy your baking!

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