Coconut Custard Cake: 7 Irresistible Steps to Blissful Delight

Oh my goodness, let me tell you about my absolute favorite dessert: Coconut Custard Cake! It’s rich, creamy, and just downright irresistible. Seriously, every time I make it, my kitchen fills with this heavenly aroma of coconut that makes my mouth water in anticipation. This cake isn’t just a treat; it’s a celebration on a plate! Whether it’s a birthday party, a family gathering, or just a cozy evening at home, this cake always steals the show.

What makes this Coconut Custard Cake so special to me is the way it brings everyone together. I remember the first time I made it for a potluck—everyone was raving about it, and I felt like a rockstar in the kitchen! The combination of the soft, tender cake soaked in creamy coconut goodness is simply magical. I promise, once you try this recipe, it’ll become your go-to dessert for every occasion!

Ingredients List

Alright, let’s gather all the goodies you’ll need to make this dreamy Coconut Custard Cake! Trust me, you won’t want to skip any of these ingredients; they all play a role in creating that rich, creamy texture and delightful coconut flavor.

• 1 ½ cups (285 g) granulated sugar
• ½ cup (118 ml) vegetable oil
• 2 tablespoons (28 g) unsalted butter, melted
• 2 large eggs, room temperature
• 2 large egg whites, room temperature
• ½ cup (118 ml) full-fat sour cream, room temperature
• 2 ½ cups (350 g) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon coconut extract
• 1 teaspoon pure vanilla extract
• 1 ⅓ cups (315 ml) canned coconut milk, well stirred
• ½ cup sweetened shredded coconut, toasted (optional)
• 1 (12 oz) can sweetened condensed milk
• ¼ cup coconut milk (reserved from above)
• 4 oz full-fat cream cheese, cold
• 1 ½ cups heavy whipping cream
• 1 ½ teaspoons pure vanilla extract
• ½ cup powdered sugar

Once you’ve collected everything, you’ll be all set to whip up this luscious cake! Let’s dive into the preparation next—trust me, you’re going to love it!

How to Prepare Coconut Custard Cake

Now, let’s get into the fun part—making this Coconut Custard Cake! It’s easier than you might think, and I promise it’ll be worth every moment spent in the kitchen. Follow these steps, and you’ll be on your way to coconut bliss!

Preheat and Mix

First things first, you’ll want to preheat your oven to 350°F (175°C). This ensures it’s nice and hot when your cake goes in. While that’s warming up, grab a large mixing bowl and combine the granulated sugar, vegetable oil, melted butter, eggs, egg whites, sour cream, and vanilla extract. I like to beat these together until they’re smooth and slightly lighter in color—about two minutes should do the trick. You want it to be fluffy and inviting, trust me!

Combine Dry Ingredients

Now, let’s tackle the dry ingredients! In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Mixing them well is crucial here; it helps ensure an even rise in your cake. I usually give it a good whisk until everything’s fully combined. It might seem like a small step, but it really makes a difference!

Create the Batter

Alright, it’s time to bring it all together! Add half of your dry mixture to the wet ingredients, followed by the coconut extract and half of the coconut milk. Mix just until combined—don’t overdo it! Then, repeat with the remaining dry ingredients and coconut milk. Scrape down the sides of the bowl and gently fold the batter to get everything evenly mixed. This folding technique keeps the batter light and fluffy—so no vigorous stirring here!

Bake the Cake

Next up, grease your 9×13-inch baking dish and pour in that luscious batter. Smooth it out a bit with a spatula, and pop it into your preheated oven. Bake for about 25–32 minutes, but keep an eye on it! You’ll know it’s done when a toothpick inserted in the center comes out clean. This is a perfect moment to take in that coconut aroma wafting through your kitchen—it’s heavenly!

Soak and Cool

Once your cake is out of the oven, let it cool for about 30 minutes. While it’s still warm, grab the handle of a wooden spoon and poke holes evenly across the cake. This allows all that delicious soaking goodness to really sink in! Speaking of soaking, mix together the sweetened condensed milk and the reserved coconut milk, and slowly drizzle this mixture over the warm cake, letting it soak into those lovely holes. It’s like giving your cake a tropical spa treatment!

Prepare the Frosting

Now, let’s get to the frosting! In a mixing bowl, beat the cream cheese until it’s smooth and creamy. Slowly add in the heavy whipping cream while mixing until everything is fully incorporated. You’ll want to continue beating until soft peaks form—this is where the magic happens! Once you reach that lovely consistency, add in the powdered sugar and vanilla extract, and keep beating until you achieve stiff peaks. This frosting is going to be the cherry on top!

Frost and Serve

Finally, it’s time to frost your cake! Spread that luscious cream cheese frosting evenly over the cooled cake. If you’re feeling fancy (and I always am!), sprinkle some toasted coconut on top for that extra crunch and flavor. It makes the presentation pop and adds a little texture to each slice. Now, grab a plate and a fork, and get ready to enjoy every creamy, dreamy bite of your Coconut Custard Cake!

FAQ Section

Q1. Can I use fresh coconut instead of canned coconut milk?
While fresh coconut is delicious, I recommend sticking with canned coconut milk for this recipe. It’s rich and creamy, which is essential for that luscious texture in your Coconut Custard Cake. Plus, it saves you a lot of prep time!

Q2. How long does the cake stay fresh?
This Coconut Custard Cake can be stored in the refrigerator for up to three days. Trust me, it tastes even better on the second day as the flavors meld together! Just make sure to cover it well to keep it moist.

Q3. Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just be sure to wait until the day you plan to serve it to add the frosting and any toppings. This keeps everything fresh and indulgent!

Q4. What if I don’t have sour cream?
No worries! You can easily substitute sour cream with Greek yogurt. It’ll give you that creamy texture and tangy flavor that’s crucial for this Coconut Custard Cake.

Q5. How do I know when the cake is done baking?
Great question! The best way to check for doneness is to insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, it’s ready! Also, the cake should slightly pull away from the edges of the pan—another good sign it’s time to take it out!

Why You’ll Love This Recipe

• Rich Flavor: The combination of coconut milk, shredded coconut, and vanilla creates a deep, luscious flavor that will have everyone asking for seconds.
• Easy Preparation: With simple steps and common ingredients, this cake comes together effortlessly, making it perfect for both novice and experienced bakers.
• Perfect for Gatherings: Whether it’s a birthday party, holiday celebration, or just a cozy get-together, this Coconut Custard Cake is sure to impress your friends and family.
• Make-Ahead Friendly: You can easily prepare the cake in advance, allowing you to enjoy the party without stress.
• Customizable Toppings: Dress it up with toasted coconut, fresh fruit, or even a drizzle of chocolate for an extra special touch!

Tips for Success

Alright, let’s make sure your Coconut Custard Cake turns out absolutely fabulous! Here are some tried-and-true tips that I’ve gathered over the years to help you avoid common pitfalls and ensure you achieve that dreamy, creamy texture we all love.

• Room Temperature Ingredients: Make sure your eggs, sour cream, and butter are at room temperature before you start mixing. This helps create a smoother batter and ensures everything combines evenly.
• Don’t Overmix: When combining the wet and dry ingredients, remember to mix gently. Overmixing can lead to a dense cake, and we want that light, airy texture. Just mix until you see no more flour streaks!
• Keep an Eye on Baking Time: Ovens can vary, so start checking your cake a couple of minutes before the minimum baking time. You want it to be just done—dry toothpick, but not overcooked!
• Let It Cool Properly: Allow your cake to cool in the pan for the full 30 minutes before poking holes and soaking. This step is crucial for ensuring the cake maintains its structure while absorbing that delicious coconut milk mixture.
• Experiment with Toppings: While I love the toasted coconut, feel free to get creative! Fresh fruit, a drizzle of chocolate, or even a sprinkle of chopped nuts can elevate your cake to new heights and add a personal touch.
• Chill Before Serving: Refrigerating the cake after frosting not only helps the frosting set but also enhances the flavors. Trust me, a chilled slice is pure bliss!

With these tips, you’ll be well on your way to creating a Coconut Custard Cake that’s not only delicious but also looks stunning on the dessert table. Enjoy every bite of your baking adventure!

Storage & Reheating Instructions

Now that you’ve got this gorgeous Coconut Custard Cake to enjoy, let’s talk about how to store it properly so it stays delicious for days! The good news is, this cake is a dream when it comes to storage.

First off, you’ll want to cover the cake with plastic wrap or aluminum foil to keep it fresh. If you’ve got any leftovers (which I hope you do because it’s that good!), it can be stored in the refrigerator for up to three days. Just make sure to keep it well-covered so it doesn’t dry out!

If you want to make this cake ahead of time, you can freeze it without the frosting or toppings. Just wrap it tightly in plastic wrap and then in aluminum foil. It’ll stay good in the freezer for up to two months. When you’re ready to enjoy it, simply thaw it in the fridge overnight. Once it’s fully thawed, you can add the frosting and any toppings you like!

As for reheating, it’s best to enjoy this cake chilled, but if you prefer it warm, you can pop a slice in the microwave for about 10-15 seconds. Just be careful not to overdo it, or you might end up with a soggy slice! You want it just warm enough to enhance that creamy goodness without losing its lovely texture.

With these storage tips, your Coconut Custard Cake will remain a delightful treat that you can savor for days. Happy baking and enjoy every delicious bite!

Nutritional Information Section

Alright, let’s break down the estimated nutritional information for a slice of this delightful Coconut Custard Cake! Keep in mind that these values are approximate and can vary based on specific ingredients and portion sizes. But here’s what you can expect for each slice:

• Calories: 546
• Fat: 31.2 g
• Protein: 7.8 g
• Carbohydrates: 61 g
• Sugar: 43.4 g
• Sodium: 340.5 mg
• Fiber: 0.7 g
• Cholesterol: 78.4 mg

This cake is definitely indulgent, but it’s all about balance, right? Enjoying a slice of this Coconut Custard Cake is worth every calorie, especially when it brings smiles and joy to your gatherings. Happy baking and savor those delicious flavors!

Share Your Thoughts!

I’d absolutely love to hear from you! Have you tried making this Coconut Custard Cake? What did you think? Did you add any special twists or toppings? I’m always eager to learn how this delicious cake has brought joy to your table!

Feel free to drop a comment below and share your experiences, tips, or even your favorite memories associated with this recipe. Your feedback means the world to me and helps create a wonderful community of fellow coconut cake lovers! So, don’t be shy—let’s chat about all things Coconut Custard Cake!

Pour plus de recettes, suivez-moi sur ma page Pinterest.

Print