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Coconut Custard Cake

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Coconut Custard Cake is a decadent dessert that combines the richness of coconut with a smooth, creamy custard texture. The cake features tender layers of spongy cake with a luscious coconut custard filling, making it an irresistible treat.

Ingredients

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup coconut milk

1/2 cup shredded coconut

1 1/2 cups whole milk

1/2 cup heavy cream

3 large eggs

1/2 cup sugar

1 teaspoon vanilla extract

Pinch of salt

Instructions

  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.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • 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.
  • Can be made ahead and stored in the fridge for up to 3 days. Let cool completely before refrigerating.
  • If you don't have coconut milk, you can substitute with other milk options like almond or whole milk.
  • For a richer flavor, you can use coconut cream instead of coconut milk, thinning it with water if needed.
  • The cake can be frozen by wrapping it tightly in plastic wrap and foil, storing in the freezer for up to 2 months.

Nutrition

Find it online: https://recipesbyjanet.com/coconut-custard-cake/