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Sweet Coconut Custard Cake Recipe

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★★★★★

4.6 from 140 reviews

This Coconut Custard Cake is a delightful layered dessert featuring a moist cake base baked with coconut milk, generously layered with creamy custard filling and shredded coconut. It’s a perfect combination of rich custard and tropical coconut flavors that create an indulgent treat for any occasion.

Ingredients

Scale

Cake

  • 1 box cake mix (vanilla or white)
  • 1 cup coconut milk
  • 3 large eggs

Filling

  • 2 cups prepared custard (homemade or store-bought)
  • 1 cup shredded coconut, sweetened or unsweetened

Instructions

  1. Prepare the Cake Batter: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the cake mix, coconut milk, and eggs. Mix well until the batter is smooth and fully combined.
  2. Bake the Cake: Pour the batter evenly into a greased 9×13 inch baking pan. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cake to cool completely.
  3. Assemble the Cake: Once cooled, slice the cake horizontally if desired to create layers. Spread a generous amount of custard evenly over the cake layer or top surface, then sprinkle shredded coconut over the custard. If layered, repeat this layering process. Chill the assembled cake in the refrigerator for at least 1 hour before serving to let the custard set.

Notes

  • Use full-fat coconut milk for a richer cake texture and flavor.
  • You can make homemade custard from scratch or use high-quality store-bought custard.
  • For added texture, lightly toast the shredded coconut before sprinkling on the cake.
  • Make sure the cake is completely cooled before adding the custard to prevent it from melting.
  • This cake is best served chilled and consumed within 3 days for optimal freshness.

Keywords: coconut custard cake, layered cake, custard dessert, coconut milk cake, tropical cake

Find it online: https://cookwithyana.com/sweet-coconut-custard-cake-recipe/