Description
A rich and creamy coconut custard cake that is perfect for any occasion.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, beat together the sugar, vegetable oil, melted butter, eggs, egg whites, sour cream, and vanilla until smooth and slightly lighter in color, about 2 minutes.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add half of the dry ingredients to the wet mixture, followed by the coconut extract and half of the coconut milk. Mix just until combined.
- Repeat with the remaining dry ingredients and coconut milk. Scrape the bowl and gently fold to ensure the batter is evenly mixed.
- Grease a 9×13-inch baking dish and pour in the batter.
- Bake for 25–32 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for about 30 minutes. While still warm, poke holes evenly across the cake using the handle of a wooden spoon.
- Spread shredded coconut on a parchment-lined baking sheet and bake at 350°F for 5–8 minutes, stirring once, until lightly golden. Remove and cool completely.
- Stir together the sweetened condensed milk and reserved coconut milk. Slowly drizzle the mixture over the warm cake, allowing it to soak into the holes.
- Let the cake cool completely, then refrigerate until ready to frost.
- Beat the cream cheese on medium-high speed until smooth and creamy. Slowly add the heavy whipping cream while mixing until fully incorporated. Continue beating until soft peaks form.
- Add powdered sugar and vanilla extract, then beat until stiff peaks form. Spread evenly over the cooled cake and sprinkle with toasted coconut if desired.
Notes
- Store covered in the refrigerator for up to 3 days.
- For best results, add the topping on the day of serving.
- Freeze the cake without filling or topping for up to 2 months. Thaw in the refrigerator, then add filling and topping before serving.
- Sour cream can be replaced with Greek yogurt.
- Use canned coconut milk, not refrigerated coconut beverage.
- Prep Time: 30 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 546
- Sugar: 43.4 g
- Sodium: 340.5 mg
- Fat: 31.2 g
- Carbohydrates: 61 g
- Fiber: 0.7 g
- Protein: 7.8 g
- Cholesterol: 78.4 mg
Keywords: Coconut Custard Cake, Dessert, Cake, Coconut