I layered thick, moist coconut cake with silky homemade custard and tangy cream cheese frosting to create a Coconut Cake With Filling that conceals a rich custard center.

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I made this Coconut Custard Cake because I wanted something that wasnt just another sweet stack. Think Coconut Cake With Filling, with thick, moist layers holding silky custard between them, finished with a tangy frosting and a scatter of sweetened shredded coconut.

The unsalted butter in the batter gives the crumb a nearly buttery chew that keeps each slice from falling apart and its richness balances the cool custard. I burned the top once, left it underdone once, but it still tasted amazing, so dont be afraid to mess up and try it again.

Ingredients

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All-purpose flour: mostly carbs, little protein, gives structure, overmixing makes cake tough.
Unsalted butter: rich in fat, adds moisture and flavor, browns cake, so tasty.
Granulated sugar: pure carbs, makes it sweet, tender crumb, not nutritious though.
Eggs: supply protein and structure, yolks add richness, it’s make custard silkier.
Whole milk: adds calcium and fat, gives custard creaminess, better than skim here.
Sweetened shredded coconut: gives chew and tropical aroma, adds sugar and some fiber.
Cream cheese: tangy, fatty, stabilizes frosting, cuts sweetness, makes it more spreadable.
Buttermilk: adds tang, reacts with baking soda for lift, keeps cake moist.

Ingredient Quantities

2 1/2 cups (312 g) all-purpose flour (for cake)

2 tsp baking powder (for cake)

1/2 tsp baking soda (for cake)

1 tsp fine salt (for cake)

1 cup (226 g) unsalted butter, softened (for cake)

1 3/4 cups (350 g) granulated sugar (for cake)

4 large eggs, room temp (for cake)

1 tsp vanilla extract (for cake)

1 tsp coconut extract, optional (for cake)

1 cup (240 ml) buttermilk, room temp (for cake)

1 cup (90 g) sweetened shredded coconut (for cake, add a bit more if ya want)

2 cups (480 ml) whole milk (for custard)

1/2 cup (100 g) granulated sugar (for custard)

4 large egg yolks (for custard)

1/4 cup (32 g) cornstarch (for custard)

2 tbsp (28 g) unsalted butter (for custard)

1 tsp vanilla extract (for custard)

pinch of salt (for custard)

1/2 cup (45 g) sweetened shredded coconut, optional (to fold into custard)

8 oz (226 g) cream cheese, softened (for frosting)

1/2 cup (113 g) unsalted butter, softened (for frosting)

3 1/2 cups (420 g) powdered sugar, sifted (for frosting)

1 tsp vanilla extract (for frosting)

1/4 tsp salt (for frosting)

2 to 4 tbsp heavy cream (to adjust frosting consistency)

1/2 to 3/4 cup sweetened shredded coconut (for topping, or toasted if you like)

How to Make this

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1. Preheat oven to 350°F (177°C). Grease and line two 9 inch round pans with parchment, or spray and flour them. Whisk together 2 1/2 cups flour, 2 tsp baking powder, 1/2 tsp baking soda and 1 tsp fine salt; set aside.

2. In a large bowl cream 1 cup (226 g) softened unsalted butter with 1 3/4 cups (350 g) granulated sugar until light and fluffy, about 3 to 4 minutes. Add 4 room temp eggs one at a time, beating after each. Stir in 1 tsp vanilla and 1 tsp coconut extract if using.

3. With mixer on low, add the dry ingredients in three parts, alternating with 1 cup (240 ml) room temp buttermilk, beginning and ending with flour. Mix just until combined; dont overmix. Fold in 1 cup (90 g) sweetened shredded coconut (add a bit more if ya want).

4. Divide batter evenly between the pans, smooth tops and bake 25 to 30 minutes, or until a toothpick comes out clean and the cake springs back lightly. Cool 10 minutes in the pans, then invert to a wire rack and cool completely.

5. Make the custard filling: heat 2 cups (480 ml) whole milk in a saucepan until steaming but not boiling. In a bowl whisk 4 large egg yolks with 1/2 cup (100 g) granulated sugar and 1/4 cup (32 g) cornstarch until pale and smooth. Temper the yolks by slowly whisking about 1/3 of the hot milk into them, then pour the mixture back into the saucepan.

6. Cook the custard over medium heat, whisking constantly, until it thickens and comes to a gentle boil, about 1 to 2 minutes after thickening. Remove from heat and stir in 2 tbsp (28 g) unsalted butter, 1 tsp vanilla and a pinch of salt. Fold in 1/2 cup (45 g) shredded coconut if you want coconut bits in the filling. Press plastic wrap directly onto the surface to prevent a skin and chill until firm.

7. Make the cream cheese frosting: beat 8 oz (226 g) softened cream cheese with 1/2 cup (113 g) softened unsalted butter until smooth. Gradually add 3 1/2 cups (420 g) sifted powdered sugar, then 1 tsp vanilla and 1/4 tsp salt. Add 2 to 4 tbsp heavy cream a tablespoon at a time until the frosting is smooth and spreadable. Taste and adjust sweetness or thickness; chill briefly if too soft.

8. Assemble the cake: level the layers if needed. Place one layer on your serving plate, spoon or pipe a thick layer of chilled custard onto it and spread, leaving a small border so the filling doesnt squish out. Top with the second cake layer. If the custard is rock hard, whisk it briefly to soften before spreading.

9. Do a thin crumb coat of frosting to seal in crumbs, chill 10 to 15 minutes, then apply the final frosting coat. Press 1/2 to 3/4 cup sweetened shredded coconut onto the top and/or sides, or toast the coconut on a sheet tray in the oven for 3 to 5 minutes at 350°F until golden and sprinkle on. Chill the cake at least 1 hour so the custard and frosting set.

10. Bring the cake to room temp for 20 minutes before serving for the best texture. Store covered in the fridge up to 4 days. For clean slices wipe your knife between cuts or warm the blade quickly under hot water and dry it.

Equipment Needed

1. Two 9-inch round cake pans plus parchment paper or nonstick spray and flour
2. Stand mixer or electric hand mixer (paddle and whisk attachments if you got em)
3. Mixing bowls, large and medium
4. Measuring cups, measuring spoons and a kitchen scale for accuracy
5. Whisk and rubber spatula for folding and scraping
6. Medium saucepan for the custard
7. Wire cooling rack
8. Offset spatula for frosting and a bench scraper or straight spatula to smooth
9. Serrated knife for leveling and clean slices

FAQ

Q: Can I make the cake or custard ahead of time? A: Yes. Bake the layers a day or two ahead, wrap them well and keep at room temp or refrigerate for longer. Make the custard a day ahead too, chill it covered, then fold or rewarm gently before assembling. Once assembled keep the whole cake in the fridge for up to four days.

Q: My custard turned out lumpy, what now? A: Dont panic. Whisk it vigorously over low heat to try to smooth it, then pass it through a fine mesh strainer. If it still feels grainy you can blitz it briefly with an immersion blender, then cool. Slow gentle heat and constant whisking the first time prevents lumps.

Q: Can I swap the buttermilk for regular milk? A: Yup. For each cup of buttermilk stir 1 tablespoon vinegar or lemon juice into a cup of milk and let it sit five minutes. You can also use plain yogurt or thinned sour cream. Use room temp ingredients for best texture.

Q: Should I toast the coconut on top and how do I do it? A: Toasting deepens the flavor so I usually do it. Spread coconut on a baking sheet and toast in a 350 F oven for about 3 to 6 minutes, stirring once or twice, watch it closely so it doesnt burn. Or toast in a dry skillet over medium heat, stirring, till golden.

Q: Can I freeze the cake or leftover custard? A: Yes. Cake layers freeze well wrapped for up to two months. Freeze unfrosted layers, thaw in the fridge before decorating. Custard can be frozen but texture may change, so I avoid freezing custard if you want silky results.

Q: Want more coconut flavor without it being too sweet, any tips? A: Swap one teaspoon of vanilla for coconut extract but use sparingly, it can get fake tasting. Fold in toasted coconut into the custard for little bites of texture, and use lightly toasted unsweetened coconut on top to cut sweetness.

Coconut Custard Cake Recipe Substitutions and Variations

Buttermilk: dont have it? Stir 1 tbsp lemon juice or white vinegar into 1 cup whole milk, let sit 5 minutes. Or thin 1 cup plain yogurt with 2-3 tbsp milk — both work fine in the cake.
Cornstarch (custard): swap with arrowroot or potato starch 1:1 for same thickening and clearer finish. If you only have flour, use about double the volume (1/4 cup cornstarch ≈ 1/2 cup AP flour) and cook a little longer to get rid of raw flour taste.
All-purpose flour (cake): for gluten free use a 1:1 GF all-purpose blend that already has xanthan gum. Want a lighter crumb? use cake flour instead 1:1, but the batter will be softer so dont overmix.
Cream cheese (frosting): mascarpone is a perfect 1:1 swap for a richer, silkier frosting; for dairy free use a room-temp vegan cream cheese 1:1. If trying Greek yogurt, strain it well and chill so the frosting firms up.

Pro Tips

1) Get everything truly room temp. If you forgot, pop eggs in warm water for 5 to 10 minutes and soften butter by grating it or flattening it between sheets of parchment with a rolling pin. It makes the batter mix smoother and stops the cake from being dense, trust me.

2) Toss the shredded coconut with a tablespoon of flour before folding it into the batter so it wont all sink to the bottom. Also toast about half of your topping coconut on a sheet tray until golden for better flavor and texture.

3) For a silky custard strain it through a fine mesh after cooking and press plastic wrap right on the surface while it cools so no skin forms. If it gets a bit grainy after chilling, whisk briskly or blitz with an immersion blender to smooth it back out.

4) Chill between steps: level and freeze or chill layers briefly before filling so they cut cleaner and the custard wont squish out. Do a thin crumb coat of frosting and chill 10 to 15 minutes before the final coat, and when slicing warm your knife under hot water and dry it between cuts for neat slices.