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Creamy Coconut Custard Cake

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 pieces
Calories 420
A luscious cake combining coconut and custard flavors, perfect for a tropical treat.

Ingredients

Dry ingredients

  • 1.5 cups all-purpose flour
  • 0.75 cup granulated sugar
  • 2 tsp baking powder
  • 0.5 tsp salt

Wet ingredients

  • 0.5 cup unsalted butter, softened
  • 3 large eggs (room temperature)
  • 1 tsp vanilla extract

Coconut and custard

  • 0.75 cup unsweetened shredded coconut
  • 1.5 cups full-fat coconut milk
  • 0.33 cup granulated sugar
  • 3 tbsp cornstarch
  • 3 large egg yolks
  • 1 tsp vanilla extract
  • Pinch salt
  • 0.25 cup toasted shredded coconut (optional garnish)

Garnish

  • Fresh mint leaves fresh mint leaves (optional garnish)

Instructions 

  • Preheat oven to 350°F (175°C). Grease an 8-inch pan.
  • Mix dry ingredients, then beat in butter and eggs until thick. Stir in vanilla and coconut.
  • Pour batter into pan and set aside.
  • Whisk coconut milk, sugar, cornstarch, egg yolks, vanilla, and salt. Cook until thickened.
  • Pour custard over batter, bake 35-40 mins. Cool, chill, then garnish before serving.

Notes

Chill the cake for best flavor and texture. Optional garnish adds extra coconut crunch and freshness.
Calories: 420kcal
Cost: $15
Course: Dessert
Cuisine: Tropical
Keyword: coconut