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southern style coconut custard cake

Southern Style Coconut Custard Cake That Dances on Your Tastebuds

Create a delightful southern style coconut custard cake that combines layers of moist cake and luscious custard, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 2 hours
Servings: 12 slices
Course: Desserts
Cuisine: Southern
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 1 cup Heavy Cream For a dairy-free option, use coconut cream.
  • 1 cup Sugar Can substitute with coconut sugar for deeper flavor.
  • 1/2 cup Unsalted European Style Butter Regular unsalted butter works too.
  • 1/4 cup Corn Starch Consider arrowroot powder for a gluten-free option.
  • 1 tbsp Pure Vanilla Extract Homemade vanilla can elevate the flavor.
  • 3 cups Shredded Sweetened Coconut Use unsweetened for a less sweet option.
  • 1 cup Warm Water Adjust cake batter consistency based on humidity.
  • 4 Eggs (room temperature) Essential for structure and moisture.
  • 2 cups All-purpose Flour Substitute with a gluten-free flour blend if necessary.
  • 1 tbsp Baking Powder Ensure it’s fresh for best results.
  • 1/2 tsp Salt
  • 1 tsp Coconut Extract Intensifies coconut flavor.
For the Frosting
  • 8 oz Cream Cheese (room temperature) Can be replaced with mascarpone for a different flavor.
  • 2 cups Confectioners' Sugar Adjust quantity for desired sweetness.
For the Decoration
  • 1 cup Toasted Coconut Flakes For garnish, nuts can be an alternative topping.

Equipment

  • Mixing bowl
  • Spatula
  • saucepan
  • Cake Pans
  • Wire Racks

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, combine room temperature eggs and sugar, whisking until pale and creamy. Gradually add butter, mixing until incorporated. Fold in flour, baking powder, and salt. Slowly add warm water to adjust the consistency.
  2. Divide the batter evenly among four greased 10-inch round cake pans. Smooth the tops and bake for 25-30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to wire racks.
  3. In a medium saucepan, whisk together heavy cream, sugar, and cornstarch over medium heat. Stir continuously until thickened (about 5-7 minutes). Remove from heat and fold in vanilla and coconut extracts. Cool to room temperature.
  4. Once the cake layers are cool, assemble by placing the first layer on a serving plate. Spread custard filling on top and repeat for remaining layers. Prepare frosting by mixing cream cheese and confectioners' sugar until smooth. Frost the outside of the cake.
  5. Finish by sprinkling toasted coconut flakes on top. Chill in the refrigerator for at least one hour to set. Slice and serve with whipped cream or fresh fruit.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 58gProtein: 6gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 35gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure eggs and dairy are at room temperature for better emulsification and mixing. Allow cake layers to cool completely before frosting.

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