Coconut Custard Cake is a rich, creamy Easter dessert that feels extra special. With moist coconut layers, thick homemade custard, and tangy cream cheese frosting, this cake brings pure spring joy to your table.
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Why You’ll Love This Coconut Custard Cake
This Coconut Custard Cake stands out because every layer brings something delicious. First, you get soft and fluffy coconut cake. Then, you bite into creamy coconut custard. Finally, you taste that smooth cream cheese frosting wrapped in toasted coconut.
Moreover, the texture feels incredible. The cake stays moist thanks to coconut milk and sour cream. Meanwhile, the custard adds a thick, sweet coconut center that feels almost like a tropical pudding.
In addition, this Coconut Custard Cake works beautifully for Easter gatherings. It looks impressive, yet you can make it step by step at home. I love placing it in the center of the table because everyone goes quiet after the first bite.
Whether you bake it for family brunch or Sunday dinner, this Coconut Custard Cake always steals the show.
Ultra Moist Coconut Cake Layers
The cake layers bake soft and tender. Because you use coconut milk and sour cream, each slice stays moist for days.
Creamy Homemade Coconut Custard Filling
The filling cooks on the stove until thick and rich. As a result, it spreads easily yet holds its shape between layers.
Tangy Cream Cheese Frosting for Balance
The cream cheese frosting adds a slight tang. Therefore, it balances the sweetness of the custard perfectly.
Perfect Show-Stopping Easter Dessert
For Easter, this Coconut Custard Cake looks stunning covered in toasted coconut. It feels festive and bright for spring.
Ingredients You’ll Need
Before you begin, gather everything and measure carefully. This Coconut Custard Cake has three parts, so staying organized helps a lot.
Ingredients for the Coconut Cake Layers
You need granulated sugar, vegetable oil, and melted unsalted butter for richness. Then add eggs and egg whites for structure and lift. Sour cream keeps the cake soft and tender.
In another bowl, use all purpose flour, baking powder, baking soda, and salt for the base. Then add coconut extract and vanilla extract for deep flavor. Finally, coconut milk gives the cake its signature taste and moisture.
Ingredients for the Coconut Custard Filling
For the custard, use heavy whipping cream and cornstarch to thicken. Then add unsalted butter and granulated sugar for richness and sweetness. Sweetened shredded coconut makes the filling hearty and textured. A little vanilla extract rounds everything out.
Ingredients for the Cream Cheese Frosting
You will need softened unsalted butter and softened cream cheese. Then add vanilla extract and powdered sugar until smooth and fluffy.
For the Toasted Coconut Topping
Use sweetened shredded coconut. Toast it until lightly golden for extra flavor and crunch.
How to Make Coconut Custard Cake Step by Step
Making Coconut Custard Cake takes time, but each step feels simple when you break it down.
Prepare the Cake Pans and Preheat the Oven
First, preheat your oven to 350°F. Then grease three 8 inch round pans and line them with parchment paper. If you have bake even strips, prepare those as well.
Mix the Wet Ingredients
In a large bowl, combine sugar, oil, and melted butter. Next, add eggs, egg whites, and sour cream. Mix until fully combined and slightly lighter in color.
Combine the Dry Ingredients
In a separate bowl, whisk flour, baking powder, baking soda, and salt. Stir well so everything distributes evenly.
Alternate Dry Ingredients and Coconut Milk
Gradually add the dry ingredients to the wet mixture. Meanwhile, alternate with coconut milk. Mix gently and scrape down the bowl to combine fully.
Do not overmix. Stir just until combined for a tender Coconut Custard Cake.
Bake and Cool the Cake Layers
Divide the batter evenly among the pans. Then bake for 20 to 24 minutes, rotating halfway through. Once baked, cool completely before assembling.
If the tops dome slightly, trim them flat for easy stacking.
Toast the Coconut
Spread shredded coconut on a lined baking sheet. Toast until lightly golden. Watch closely because it browns quickly. Let it cool completely.
Make the Coconut Custard Filling
Whisk cornstarch with 3 tablespoons of cream until smooth and slightly thick but still pourable.
Meanwhile, heat the remaining cream, butter, sugar, and shredded coconut in a saucepan. Bring it near boiling, then stir in the cornstarch mixture. Cook until thickened.
Remove from heat, add vanilla, and cool completely before using in your Coconut Custard Cake.
Prepare the Cream Cheese Frosting
Beat butter and cream cheese until smooth. Then gradually add powdered sugar and vanilla. Continue beating until fluffy and spreadable.
Assemble the Cake
Place the first layer on a cake board. Pipe a frosting border around the edge to hold the filling. Spread half the custard inside the border.
Repeat with the second layer. Then add the final layer and lightly frost the top and sides.
Press toasted coconut onto the outside. Finally, chill the Coconut Custard Cake for at least 30 minutes before slicing.
Expert Tips for Success
Properly Mix and Scrape the Batter
Always scrape the sides and bottom of the bowl. This step helps everything blend evenly.
Level Cake Layers for Stability
Trim domed tops if needed. Flat layers stack better and look cleaner.
Cool the Custard Completely Before Filling
If the custard feels warm, wait. Otherwise, it may melt the frosting border.
Chill Before Slicing for Clean Layers
Refrigerate the Coconut Custard Cake before serving. As a result, you get neat, beautiful slices.
Make-Ahead and Storage Instructions
How to Store Leftovers
Store Coconut Custard Cake in the refrigerator in an airtight container. However, let it sit at room temperature for 20 to 30 minutes before serving.
Can You Freeze Coconut Custard Cake?
Do not freeze the fully assembled cake. However, you can freeze individual cake layers up to 3 months.
Preparing Components in Advance
You can make the custard and frosting ahead of time. Keep them refrigerated, then allow them to soften slightly before spreading.
Variations and Flavor Twists
Add Lime Zest for a Tropical Note
Stir fresh lime zest into the batter. As a result, the Coconut Custard Cake tastes bright and fresh.
Pineapple Filling Addition
You can mix crushed pineapple into the custard for extra tropical flavor. Drain it well first.
Turn the Batter into Cupcakes
If you prefer smaller treats, bake the batter as cupcakes. Then fill and frost each one individually.
Frequently Asked Questions
Does coconut custard cake need to be refrigerated?
Yes, Coconut Custard Cake needs refrigeration because it contains custard and cream cheese frosting. Store it in the fridge and bring to room temperature before serving.
Do custard cakes need to be refrigerated?
Yes, any cake with custard filling should stay refrigerated. Custard contains dairy, so cold storage keeps it safe.
How many minutes to cook custard cake?
Bake the cake layers for 20 to 24 minutes at 350°F. Meanwhile, cook the custard on the stove until thick, which usually takes several minutes after adding cornstarch.
How long can coconut cake sit out?
Coconut Custard Cake can sit out for about 2 hours. After that, return it to the refrigerator.
Other Recipes You May Enjoy
- Fresh Strawberry Cake – Soft, Sweet & Full of Real Strawberry Flavor
- Strawberries and Cream French Toast (Baked Brioche Casserole) – Perfect for Easter Brunch
- Chocolate Strawberry Yogurt Clusters – Healthy No-Bake Dessert
- Easy and Refreshing Drinks Recipes for Every Occasion (including Easter)
- Gluten-Free or Holiday Snack Ideas (works with pastel themes for Easter)
- Easy Cheesy Potatoes Holiday Recipe (served with Easter meals)
Conclusion
A rich and beautifully layered Coconut Custard Cake makes the perfect Easter centerpiece. With moist coconut cake, thick custard filling, and tangy cream cheese frosting covered in toasted coconut, every bite feels special. Follow these simple steps and tips to create a bakery style Coconut Custard Cake that will impress your family and guests.
For more Easter inspiration and sweet ideas, visit my Pinterest page at Pinterest where I share seasonal favorites and beautiful desserts.
Coconut Custard Cake
Equipment
- 3 8-inch round cake pans
- Mixing bowls
- electric mixer
- Saucepan For custard filling
- Spatula
- Whisk
Ingredients
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- 2 tablespoons melted unsalted butter
- 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 ⅓ cups coconut milk
- 1 ¼ cups heavy whipping cream, divided
- 4 teaspoons cornstarch
- ½ cup unsalted butter for filling
- ¾ cup granulated sugar for filling
- 2 ¼ cups sweetened shredded coconut for filling
- ¼ teaspoon vanilla extract for filling
- ½ cup unsalted butter for frosting
- 12 oz cream cheese, softened
- 1 teaspoon vanilla extract for frosting
- 3 cups powdered sugar
- 2 cups toasted sweetened shredded coconut for topping
Instructions
- Preheat oven to 350°F. Grease and line three 8 inch round cake pans with parchment paper.
- Mix sugar, oil, melted butter, eggs, egg whites, and sour cream until smooth and lighter in color.
- Whisk flour, baking powder, baking soda, and salt in a separate bowl.
- Alternate adding dry ingredients and coconut milk into the wet mixture. Mix just until combined and scrape the bowl well.
- Divide batter evenly among pans and bake for 20 to 24 minutes. Cool completely and trim domes if needed.
- Toast shredded coconut on a lined baking sheet until lightly golden. Cool completely.
- Whisk cornstarch with 3 tablespoons of cream until smooth. Heat remaining cream, butter, sugar, and shredded coconut until near boiling. Stir in cornstarch mixture and cook until thick. Add vanilla and cool fully.
- Beat butter and cream cheese until smooth. Gradually add powdered sugar and vanilla until fluffy.
- Assemble by placing one cake layer on a board. Pipe a frosting border around the edge and fill with half the custard. Repeat with second layer. Add final layer, frost top and sides lightly, then press toasted coconut onto the exterior. Chill 30 minutes before slicing.
