Coconut Custard Cake Recipe

This Coconut Custard Cake is a soft, tender layer cake filled with creamy coconut custard and topped with a lightly sweetened cream cheese frosting. It’s a wonderful dessert that blends the richness of custard with the tropical flavor of coconut in every bite.

With its moist crumb, subtle coconut notes, and silky-smooth filling, this cake is ideal for birthdays, holidays, or any time you want something a little more special. The toasted coconut garnish adds a gentle crunch and enhances the coconut aroma without being overpowering.

If you enjoy cakes that balance richness with a delicate flavor, this coconut custard cake may become a go-to favorite in your dessert lineup.

Coconut Custard Cake Overview

This cake is made up of three main parts:

1. A soft vanilla-coconut layer cake
2. A thick coconut custard filling
3. A smooth, slightly tangy cream cheese frosting, finished with toasted coconut

Each component is made from scratch but uses common pantry ingredients. The coconut flavor is infused through both coconut extract and coconut milk, making it fragrant and flavorful without being too sweet.

• Cake Layers – Soft and tender with a hint of coconut
• Custard Filling – Creamy and smooth, made with coconut milk
• Frosting – A lightly sweetened cream cheese base that complements the filling

What You Need to Know Before You Start

Prep Time: 35 minutes
Cook Time: 45 minutes
Cooling & Assembly: 2–3 hours
Total Time: About 4 hours, including chill time

Servings: Makes one 9-inch, 3-layer cake (Serves 10–12)

Difficulty: Intermediate
You’ll need to make a custard from scratch and assemble layers, but each step is manageable with a little patience.

Required Kitchen Tools

• Mixing bowls (medium and large)
• Stand mixer or hand mixer
• Saucepan (for custard)
• Whisk
• Measuring cups and spoons
• Rubber spatula
• Cooling racks
• 3 x 9-inch round cake pans
• Offset spatula (for frosting)
• Wire sieve (optional, for custard)
• Baking parchment (optional, for lining pans)

Ingredients

For the Coconut Cake

• 2 cups (400g) granulated sugar
• ½ cup (120mL) vegetable oil
• ½ cup (113g) unsalted butter, softened
• 4 large eggs
• 2 large egg whites
• ½ cup (120g) sour cream
• 2 ¾ cups (345g) all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp coconut extract
• 1 tsp pure vanilla extract
• 1 cup (240mL) canned coconut milk (full fat, shaken well)

For the Coconut Custard Filling

• 1 cup (240mL) full-fat coconut milk
• 1 cup (240mL) heavy whipping cream
• 3 tbsp (24g) cornstarch
• ½ cup (100g) granulated sugar
• 3 large egg yolks
• 2 tbsp (28g) unsalted butter
• 1 tsp vanilla extract
• ½ cup (40g) shredded sweetened coconut

Instructions to Make the Coconut Custard:

1. Whisk the base:
   In a medium bowl, whisk together the egg yolks and cornstarch until smooth.
2. Heat the liquid:
   In a saucepan over medium heat, combine the coconut milk, heavy cream, and sugar. Stir until the mixture is warm and sugar is dissolved — do not boil.
3. Temper the eggs:
   Slowly pour a small amount of the warm milk mixture into the egg yolks while whisking constantly. This prevents curdling.
4. Cook the custard:
   Pour the tempered yolk mixture back into the saucepan. Cook over medium heat, stirring constantly until thickened (about 5–8 minutes). The mixture should coat the back of a spoon.
5. Finish the custard:
   Remove from heat. Stir in butter, vanilla, and shredded coconut. Mix until butter is melted and custard is smooth.
6. Cool completely:
   Pour into a shallow container. Press plastic wrap directly on the surface to prevent a skin from forming. Chill for at least 2 hours or until set.

Instructions to Make the Cake Layers

1. Preheat oven to 350°F (175°C). Grease three 9-inch round cake pans and line the bottoms with parchment paper if desired.
2. Cream butter, oil, and sugar:
   In a large bowl or stand mixer, beat together the sugar, oil, and butter until light and fluffy (about 3 minutes).
3. Add eggs:
   Add the whole eggs and egg whites one at a time, mixing well after each addition.
4. Add flavorings and sour cream:
   Stir in the coconut extract, vanilla extract, and sour cream until fully combined.
5. Mix dry ingredients:
   In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Alternate dry and wet:
   With the mixer on low speed, add the flour mixture to the wet ingredients in three parts, alternating with the coconut milk. Begin and end with the dry ingredients.
7. Divide and bake:
   Divide the batter evenly between the prepared pans. Bake for 25–28 minutes or until a toothpick inserted in the center comes out clean.
8. Cool completely:
   Let the cakes cool in their pans for 10–15 minutes before turning out onto wire racks. Cool fully before assembling.

For the Cream Cheese Frosting

• 1 cup (226g) unsalted butter, softened
• 8 oz (226g) cream cheese, softened
• 1 tsp vanilla extract
• 4 cups (480g) powdered sugar, sifted
• 1 cup (80g) shredded sweetened coconut, toasted (for garnish)

Instructions to Make the Frosting:

1. Cream butter and cream cheese:
   In a large bowl, beat together the softened butter and cream cheese on medium-high speed until smooth and creamy (about 2–3 minutes).
2. Add vanilla and sugar:
   Mix in the vanilla extract. Gradually add the powdered sugar, one cup at a time, mixing on low speed at first. Once incorporated, beat on medium-high until the frosting is fluffy and smooth.
3. Chill if needed:
   If the frosting feels too soft to work with, refrigerate it for 15–20 minutes before using.

Cake Assembly Instructions

1. Level the layers (optional):
   If the cake layers domed while baking, level them with a serrated knife to ensure a flat surface.
2. Layer the cake:
   Place one cake layer on a serving plate or cake board. Spread half the coconut custard evenly over the layer, staying just shy of the edges. Repeat with the second cake layer and the remaining custard.
3. Top layer:
   Place the final cake layer on top. Press down gently to secure the structure.
4. Crumb coat:
   Apply a thin layer of cream cheese frosting all over the cake to seal in crumbs. Refrigerate for 30 minutes to set.
5. Final frosting:
   Spread the remaining frosting smoothly over the entire cake using an offset spatula.
6. Finish with toasted coconut:
   Press toasted shredded coconut gently onto the sides and top of the cake.

Serving & Storage Tips

• Serving:
  Chill the cake for 1–2 hours before slicing to allow the custard to firm up slightly. Serve cold or at cool room temperature.
• Storage:
  Refrigerate leftovers in an airtight container for up to 4 days. For best texture, allow slices to sit at room temperature for 15 minutes before serving.

Tips & Tricks

• Custard Thickness:
  If your custard looks too runny after chilling, make sure it was cooked long enough. It should coat the back of a spoon before removing from heat.
• Toasting Coconut:
  Toast the shredded coconut in a dry skillet over medium heat, stirring often, until golden and fragrant (about 3–5 minutes). Cool before using.
• Make Ahead:
  You can bake the cake layers and prepare the custard a day in advance. Keep everything covered in the refrigerator and assemble just before serving.
• Layer Support:
  Because the custard is soft, this cake is best kept chilled until just before serving to help keep the layers stable.

Recipe Variations

Coconut-Lime Custard Cake

Add 1 tsp lime zest to the custard for a fresh, citrusy contrast.

Pineapple-Coconut Twist

Spread a thin layer of crushed pineapple (well-drained) over the custard before layering the next cake round.

Dairy-Free Adaptation

Use vegan butter, plant-based cream cheese, and canned coconut cream for the frosting and filling.

Nutrition Information (Per Slice, Based on 12 Servings)

• Calories: 580 kcal
• Carbohydrates: 62g
• Protein: 6g
• Fat: 35g
• Saturated Fat: 23g
• Cholesterol: 105mg
• Sodium: 260mg
• Fiber: 2g
• Sugar: 45g
• Calcium: 80mg
• Iron: 1.3mg

Note: Nutrition values are approximate and can vary depending on exact ingredients used.

Coconut Custard Cake FAQs

Can I freeze this cake?
It’s not recommended due to the soft custard layer, which may become watery when thawed. However, you can freeze the cake layers (without custard or frosting) for up to 1 month.

Can I use boxed cake mix instead?
Yes, if you’re short on time, a vanilla or white cake mix can be used. Add 1 tsp coconut extract to the batter to boost the flavor.

What if I don’t have coconut extract?
You can skip it, but the coconut flavor will be more subtle. Consider using extra shredded coconut or a touch of coconut rum for aroma.

How do I prevent the custard from curdling?
Use gentle heat and whisk constantly. Tempering the eggs slowly is key. Never boil the mixture once the eggs are added.