Coconut Custard Cake

Why You’ll Love This Recipe

If you’re a fan of coconut and custard, this dessert is a dream come true! The combination of the light, fluffy cake and the creamy, coconut-infused custard creates a dessert that’s both comforting and indulgent. It’s an easy-to-make cake that is rich in flavor, yet perfectly balanced, and can be enjoyed by coconut lovers of all ages. Whether you’re hosting a party or just looking for a sweet treat, Coconut Custard Cake is guaranteed to satisfy your cravings!

Ingredients

• 1 cup all-purpose flour

• 1 ½ teaspoons baking powder

• ½ teaspoon salt

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup coconut milk

• ½ cup shredded coconut

• 1 ½ cups whole milk

• ½ cup heavy cream

• 3 large eggs

• ½ cup sugar

• 1 teaspoon vanilla extract

• Pinch of salt

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

4. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Mix until just combined. Fold in the shredded coconut.

5. Pour the batter into the prepared cake pan, spreading it evenly.

6. In a separate bowl, whisk together the whole milk, heavy cream, eggs, sugar, vanilla extract, and a pinch of salt until smooth.

7. Pour the milk mixture over the cake batter in the pan. Do not stir—let the custard settle around the cake as it bakes.

8. Bake for 45-50 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. The custard will set as it cools.

9. Allow the cake to cool completely before slicing and serving.

Servings and Timing

• Servings: 8-10

• Preparation time: 15 minutes

• Cooking time: 45-50 minutes

• Total time: 1 hour

Variations

1. Chocolate Coconut Custard Cake: Add ¼ cup of cocoa powder to the dry ingredients to give the cake a chocolate twist.

2. Tropical Twist: Incorporate crushed pineapple into the batter for an extra layer of tropical flavor.

3. Nutty Addition: Stir in chopped macadamia nuts or pecans for some crunch and extra flavor.

4. Coconut Cream Topping: After baking, top the cake with a dollop of whipped coconut cream for added richness.

Storage/Reheating

• Storage: Store any leftover Coconut Custard Cake in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat individual slices in the microwave for 20-30 seconds, or warm the entire cake in a low oven (about 300°F) for 10 minutes.

FAQs

1. Can I use sweetened coconut flakes instead of unsweetened?

Yes, you can use sweetened coconut flakes, but it will make the cake sweeter. Adjust the sugar in the recipe accordingly.

2. Can I make this cake ahead of time?

Yes, this cake can be made ahead and stored in the fridge for up to 3 days. Just make sure to let it cool completely before refrigerating.

3. Can I use canned coconut cream instead of coconut milk?

Yes, coconut cream can be used for a richer flavor, but you might want to thin it with a little water to achieve the desired consistency.

4. What can I use if I don’t have coconut milk?

You can substitute coconut milk with any other milk, such as almond milk or whole milk, though the flavor will be less coconut-forward.

5. How do I know when the cake is done?

The cake is done when the top is golden brown, and a toothpick inserted into the center comes out clean. The custard should also be set.

6. Can I freeze this cake?

Yes, you can freeze the Coconut Custard Cake. Wrap it tightly in plastic wrap and foil and store it in the freezer for up to 2 months.

7. How do I get the custard to set properly?

Make sure to allow the cake to cool completely after baking. The custard will set as it cools, so give it time to firm up.

8. Can I add more coconut flavor?

For a stronger coconut flavor, you can add more shredded coconut to the batter or use coconut extract in place of vanilla extract.

9. Can I make this cake gluten-free?

Yes, you can use a gluten-free flour blend to make the cake gluten-free. Ensure that the baking powder you use is gluten-free as well.

10. Can I serve this cake warm?

Yes, you can serve it warm, but it’s best to let it cool completely so the custard sets properly and the flavors meld.

Conclusion

Coconut Custard Cake is a wonderfully indulgent dessert that brings together the tropical flavor of coconut with a creamy custard layer that’s sure to please. Whether served at a family gathering or as a treat for yourself, this cake is a versatile and delicious option. Simple to make, with plenty of room for variations, it’s a dessert that will leave everyone asking for seconds!