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Coconut Custard Cake

Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 8 slices
Calories 450
A rich and moist coconut custard cake combining fluffy layers with creamy coconut filling and topping.

Ingredients

Cake Batter

  • 1 ½ cups granulated sugar
  • ½ cup vegetable oil
  • 2 tablespoons unsalted butter, melted
  • 2 large eggs
  • 2 large egg whites
  • ½ cup sour cream
  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon coconut extract
  • 1 teaspoon vanilla extract
  • 1 1/3 cups coconut milk, well stirred
  • 1 ¼ cups heavy whipping cream, divided
  • 4 teaspoons cornstarch

Coconut Filling & Topping

  • ½ cup unsalted butter
  • ¾ cup granulated sugar
  • 2 ¼ cups shredded coconut, sweetened
  • ¼ teaspoon vanilla extract
  • 12 oz g cream cheese, softened

Instructions 

  • Preheat oven to 350°F (175°C). Mix dry ingredients and wet ingredients separately, then combine to form batter.
  • Pour batter into a prepared baking pan and bake for 45 minutes until golden.
  • While cake cools, prepare coconut filling by melting butter, then mixing with sugar and coconut.
  • Spread coconut filling over cooled cake and refrigerate to set.
  • Mix cream cheese, vanilla, and powdered sugar to make frosting, then spread over coconut layer.

Notes

For best results, toast the shredded coconut before adding to the filling.
Calories: 450kcal
Cost: $15
Course: Dessert
Cuisine: fusion
Keyword: coconut