Try our heavenly coconut custard cake recipe for a mix of creamy custard and coconut. It’s a moist, yummy dessert that will wow your guests. It uses easy ingredients like eggs, butter, sugar, and cream of coconut for a tropical taste.
This cake bakes well in 8 or 9-inch pans and can turn into 2 dozen cupcakes. Baking it is quick, needing about 20 minutes at 350 degrees Fahrenheit. Pan size might change the exact time.
After baking to a golden color, cool the cakes on a rack or transfer them to cardboard rounds. You can also freeze or refrigerate them without losing moistness or flavour.
This coconut custard cake has an amazing texture and flavour. It’s perfect for any event or to quench your dessert cravings. Prepare to make an unforgettable treat that’ll have everyone asking for more.
Follow these simple steps to make a yummy coconut custard cake:
Ingredients:
For the cake:
For the filling:
For the frosting:
– Coconut cake mix
– Heavy cream
– Unsalted butter
– Eggs
– Cornstarch
– Cream cheese
– Vegetable oil
– Vanilla extract
– Powdered sugar
– Buttermilk
– Sweetened shredded coconut
– Vanilla extract
Method:
Start by preheating your oven to 350ºF.
Then, in a large bowl, mix the cake mix, eggs, oil, and buttermilk together well.
Spread the mix into three 8” cake pans evenly.
Bake for 20-24 minutes. The cakes are done when a toothpick comes out clean from the center.
While baking, prepare the filling. Mix heavy cream, cornstarch, vanilla, and coconut in a pan. Cook on medium, stirring, until it thickens.
Once cooled, layer the cakes with the coconut custard.
To make the frosting, whip together butter, cream cheese, powdered sugar, and vanilla until creamy.
Apply the frosting to cover the entire cake.
Add a special touch by toasting coconut and sprinkling it over the frosted cake.
Your coconut custard cake is now ready to enjoy! Cool the cake, then let it warm up for 20-30 minutes before serving. Keep any leftovers in a sealed container to keep fresh.
Serving and Enjoying Coconut Custard Cake
Tasting a piece of coconut custard cake is sheer joy. It’s made with cream cheese, butter, coconut, and vanilla extracts. These combine with sweetened cream of coconut, a dash of salt, and powdered sugar. This makes the cake a paradise for dessert lovers. You can add a special touch by sprinkling toasted coconut on the filling. This adds texture and boosts the tropical taste. Or, put toasted coconut between the cake layers for an extra crunch. This makes it even more irresistible.
If you love smooth and creamy toppings, try the Italian or Swiss Meringue buttercream. These frostings match the rich coconut cake perfectly, making every bite a blend of delicious flavours. You can also add other tropical tastes or decorations to make the cake your own. This way, you create a unique dessert that stands out.
The coconut custard cake is perfect for any event. It’s moist and packed with flavour, capturing the tropical spirit. Whether it’s a special celebration or a treat for yourself, this cake will impress. Every bite takes you to a tropical paradise. So, indulge in this coconut delight and enjoy the bliss it brings.
FAQ
Can I use shredded coconut instead of cream of coconut in the cake?
No, shredded coconut won’t give the same coconut flavour and texture. Use cream of coconut for the true taste.
Can I make the cake in advance?
Yes, you can make the cake layers ahead and freeze them. Wrap them well in plastic and place in a container. Then, freeze for up to two months. Thaw in the fridge overnight before you assemble the cake.
Can I substitute buttermilk with regular milk?
Regular milk can be used, but it changes the cake’s texture and taste. Buttermilk makes the cake moist and tangy. So, it’s better to stick with buttermilk if you can.
Can I use a different filling instead of pineapple custard?
Yes, feel free to try other fillings. Options like mango custard, passion fruit curd, or vanilla buttercream work well.
How long will the coconut custard cake stay fresh?
It stays fresh in the fridge for up to 3 days. Cover it to stop it from drying out. You can freeze leftovers for longer.
Can I use a different frosting instead of cream cheese frosting?
Absolutely! Though cream cheese frosting is great with this cake, other frostings like Italian Meringue or Swiss Meringue buttercream are also good choices.
Can I use this recipe to make cupcakes instead of a layer cake?
Yes, for cupcakes, just split the batter into liners. Bake for about 15 minutes at the same temperature. Check them with a toothpick to ensure they’re done.
Can I use coconut milk instead of cream of coconut?
No, coconut milk won’t work in place of cream of coconut. It’s thinner and won’t give the cake the richness that cream of coconut does.
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