This Coconut Custard Cake is a fluffy coconut cake layered with a decadent coconut custard and frosted with cream cheese frosting and toasted coconut. It’s pretty massive (feel free to reduce to half portions), but it’s insanely good and worth the effort. There are a few steps involved, but to make it easy on yourself, you can prepare a couple of things ahead of time.
You will need:
1 1/ 2cups sugar
1/ 2 cup vegetable oil
2 tablespoon unsalted butter, melted
2 large egg
2 large egg white
1 tablespoon coconut extract/essence/concentrate
1 teaspoon vanilla extract
1/ 2 cup sour cream / butter milk
2 1/ 2 cups all-purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon (5g) salt
1 1/ 3 cup coconut milk, well stirred
For the filling:
1 1/ 4 cup heavy whipping cream, divided
4 teaspoons corn starch
1/ 2 cup unsalted butter
3/ 4 cup white sugar
2 1/ 4 cups shredded coconut, sweetened
1/ 4 teaspoon vanilla extract
For the icing:
1/ 2 cup unsalted butter, softened
12 oz cream cheese, softened
1 teaspoon vanilla extract
3 cups powdered sugar
2 cups shredded sweetened coconut, toasted
Preheat the oven to 350°F. Prepare three 8-inch round baking pans, line the bottom with parchment paper and grease the sides (or grease and flour pans). In a large mixing bowl, combine the sugar, vegetable oil, butter, eggs sour cream and extracts. Beat on medium speed until well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed.
In a separate bowl, combine the remaining dry ingredients. Alternate adding half the dry ingredients and half the coconut milk at a time and mix just until the flour starts to incorporate.
Scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed. Divide the batter evenly between the three pans, about 1 2/ 3 cups of batter per pan.
Bake at 350°F for 20-24 minutes and rotate your pans in the oven halfway through. Test the cake for completion by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely. Toast the coconut in the preheat oven. Line a baking sheet with parchment paper, spread the coconut evenly on the pan. Bake for 5-8 minutes, or until desired color is reach. Transfer to a bowl or plate to stop the cooking process. Cool completely.
For the filling: In a small bowl, combine 3 tablespoons of heavy whipping cream and corn starch and whisk until thickened. Add additional heavy cream if necessary to get a liquid consistency. In a medium saucepan, melt the butter over medium heat and add remaining heavy whipping cream, sugar and shredded coconut. Heat the mixture, stirring occasionally just until the mixture is nearly boiling. Lastly, add the corn starch mixture and continuing to heat over medium high heat until the mixture is thickened, stirring constantly. Whisk in the vanilla extract last. Set the mixture aside and all it too cool completely.
For the frosting: Once the cake and filling has cooled, prepare the frosting. In a large mixing bowl, combine the butter and cream cheese and beat until smooth and creamy. Gradually add the powdered sugar, one cup at a time. As the mixture thickens, add the vanilla extract.
To assemble the cake: Divide the coconut filling in half. Place the bottom layer of cake on an 8 or 10-inch cake board. Pipe a dam of frosting around the outside edge of the cake using a large round piping tip. Fill the center with the coconut filling and gently spread evenly. Place the second layer of cake and repeat the above steps. Place the final layer of cake on top. Ice the top and sides of the cake with the cream cheese icing, you don’t need a very thick layer. Use your hands to gently pat the shredded coconut into the frosting, covering the cake as thoroughly as possible. Refrigerate the cake for at least 30 minutes before serving. Keep covered in an airtight container to prevent the cake from drying out.