Have you been dreaming of a dessert that’s both creamy and satisfying? This coconut custard cake has a rich, velvety texture that melts in your mouth, making it the perfect treat for any occasion. It’s an indulgent way to satisfy your sweet tooth, and it’s sure to impress your guests.
This cake is not just a dessert; it’s a delightful experience. With the bright flavor of coconut paired with a delicate custard layer, each bite will transport you to a tropical paradise. Whether you’re serving it at a birthday party, holiday gathering, or just because, this cake will be the star of the show.
The Ultimate Coconut Custard Cake
This coconut custard cake features a moist, fluffy base infused with coconut milk and topped with a luscious coconut custard layer. It’s sweet, creamy, and has a hint of tropical flavor, making it a delightful dessert that’s perfect for warm weather.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup coconut milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup shredded coconut, sweetened or unsweetened
- 1 cup heavy cream
- 1/2 cup sweetened condensed milk
- 1 teaspoon cornstarch
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a round cake pan.
- Prepare the Cake Batter: In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in coconut milk and vanilla extract.
- Combine Dry Ingredients: In a separate bowl, sift together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the shredded coconut.
- Bake the Cake: Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
- Make the Custard: In a saucepan, heat heavy cream and sweetened condensed milk over low heat. In a small bowl, whisk together cornstarch and a few tablespoons of the warm cream mixture until smooth, then add it back to the saucepan. Stir constantly until the mixture thickens, about 5-7 minutes.
- Assemble the Cake: Once the cake has cooled, pour the coconut custard mixture over the top of the cake, allowing it to soak in slightly. Refrigerate for at least 2 hours before serving.
- Serve: Slice the cake and enjoy chilled, garnished with additional shredded coconut if desired.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 50 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 320kcal
- Fat: 18g
- Protein: 4g
- Carbohydrates: 36g