I’m sharing my Homemade Coconut Cream Cake, a moist coconut layer cake with a secret coconut custard filling and silky cream cheese frosting that makes for an impressive Easter showstopper.

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I never meant to build something this showy for Easter, but this Coconut Custard Cake kept calling my name. Picture a moist, homemade cake with a luscious coconut custard tucked between layers and a tangy frosting on top that refuses to be polite.

I fold in sweetened shredded coconut and a bit of vanilla extract so each bite tastes bright and a little addictive. Folks who try it laugh, call it my Coconut Bliss Cake or tease that it’s basically a Coconut Velvet Cake Recipe gone wild, and honestly I don’t blame them, I keep sneaking tastes too.

Ingredients

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All-purpose flour: Mostly carbohydrates, gives structure and chew, small amount of protein.
Unsalted butter: Adds richness, moisture and flavor, mostly saturated fat so eat in moderation.
Eggs: Provide protein, lecithin for emulsifying, help bind and leaven the cake.
Coconut milk: Creamy, high in saturated fats and calories, gives coconut flavor and silkiness.
Shredded coconut: Adds chew, fiber and extra coconut sweetness, can be chewy or crisp toasted.
Cornstarch: Pure starch, thickens custard fast, mostly carbs and no protein or fiber.
Cream cheese: Tangy, creamy frosting base, gives body and richness, high in fat.
Powdered sugar: Finely ground sugar, sweetens and smooths frosting, empty calories without nutrients.

Ingredient Quantities

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

2 1/2 teaspoons baking powder

1/2 teaspoon fine sea salt

1 cup (226 g) unsalted butter, softened

1 3/4 cups (350 g) granulated sugar

4 large eggs, room temperature

1 teaspoon vanilla extract

1 teaspoon coconut extract

1 cup canned full-fat coconut milk (not the light stuff)

1/2 cup sour cream or plain Greek yogurt

1 1/2 cups sweetened shredded coconut plus more for topping

2 cups canned full-fat coconut milk for the custard

3/4 cup granulated sugar (custard)

1/3 cup cornstarch

1/8 teaspoon fine sea salt (custard)

4 large egg yolks

2 tablespoons unsalted butter (custard)

1 teaspoon vanilla extract (custard)

1/2 to 1 cup sweetened shredded coconut to fold into custard

8 ounces (225 g) cream cheese, softened

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

3 to 4 cups (360-480 g) powdered sugar, sifted

1 teaspoon vanilla extract (frosting)

1/2 teaspoon coconut extract optional

pinch of fine sea salt

2 tablespoons simple syrup or coconut rum for brushing layers optional

How to Make this

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1. Preheat oven to 350F (175C). Grease and line two 8 or 9 inch round cake pans. Whisk together 2 1/2 cups all purpose flour, 2 1/2 teaspoons baking powder and 1/2 teaspoon fine sea salt; set aside.

2. In a large bowl beat 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 large eggs one at a time, mixing well after each. Stir in 1 teaspoon vanilla extract and 1 teaspoon coconut extract.

3. Alternate adding the dry mix and 1 cup canned full fat coconut milk (not light) with 1/2 cup sour cream or plain Greek yogurt, beginning and ending with the dry mix. Fold in 1 1/2 cups sweetened shredded coconut. Divide batter between pans and smooth tops.

4. Bake 25 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cakes cool in pans 10 minutes, then turn out to a rack to cool completely. If you rush frosting you’ll get a melty mess, so let them cool.

5. While cakes bake make the coconut custard: whisk together 3/4 cup granulated sugar, 1/3 cup cornstarch and 1/8 teaspoon fine sea salt. Whisk in 4 large egg yolks until smooth. Heat 2 cups canned full fat coconut milk in a saucepan until just simmering, then very slowly whisk about a cup of the hot milk into the yolk mixture to temper, then whisk everything back into the saucepan.

6. Cook the custard over medium heat, stirring constantly, until it thickens and boils for about 1 minute. Remove from heat and stir in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract. If you see any lumps, press custard through a fine mesh sieve. Fold in 1/2 to 1 cup sweetened shredded coconut, press plastic wrap directly on the surface and chill until set, at least 2 hours.

7. Make the cream cheese frosting: beat 8 ounces (225 g) softened cream cheese with 1/2 cup (113 g) softened unsalted butter until smooth. Add 1 teaspoon vanilla extract, 1/2 teaspoon coconut extract if using and a pinch of fine sea salt. Gradually add 3 to 4 cups sifted powdered sugar until you reach spreading consistency; chill briefly if too soft. Taste as you go, you may want more or less sugar.

8. Level cake layers if needed, and optionally brush each layer with 2 tablespoons simple syrup or coconut rum to keep things moist. Place one layer on a cake plate, spread half the custard evenly over it, top with second layer and chill 10 to 20 minutes so the custard firms up and wont squish out.

9. Frost the cake with the cream cheese frosting, rough or smooth as you like, and sprinkle the top and sides with more sweetened shredded coconut. Keep refrigerated until serving; bring to cool room temp 20 minutes before slicing for best texture.

Equipment Needed

1. Oven (set to 350F / 175C)
2. Two 8 or 9 inch round cake pans, greased and parchment-lined
3. Electric mixer (stand or hand) for creaming and frosting
4. Mixing bowls, at least one large and one medium
5. Measuring cups and spoons, and a kitchen scale if ya have one
6. Whisk and rubber spatula for folding and scraping
7. Saucepan and a heatproof bowl (for tempering and cooking the custard)
8. Fine mesh sieve (to catch any custard lumps)
9. Cooling rack, offset spatula or large knife for leveling and frosting, and a pastry brush for the simple syrup (optional)

FAQ

Q: Can I use light coconut milk or regular milk instead of the full fat coconut milk?

A: Full fat coconut milk gives the custard and cake their creamy texture and coconut flavor, light coconut milk will make things thin and less rich. If you only have whole dairy milk you can use it and add a little extra coconut extract, but the result wont be as lush.

Q: How do I keep the custard smooth and avoid lumps or curdling?

A: Whisk the sugar and cornstarch first so theres no clumps, then temper the egg yolks by slowly whisking in some hot coconut milk before returning everything to the pan. Cook over medium low and stir constantly until it thickens. If you get any bits, press the custard through a fine mesh strainer.

Q: Can I make parts of this cake ahead of time and how should I store them?

A: Yes. The custard keeps for 2 to 3 days in the fridge. Unfrosted cake layers last 1 to 2 days wrapped at room temp or in the fridge. Frosting holds 3 to 4 days refrigerated. You can freeze layers or the custard for up to 2 months wrapped well, thaw in the fridge overnight.

Q: How do I avoid a soggy cake when brushing with simple syrup or rum?

A: Go light. Brush a thin even layer 1 or 2 times not soak the cakes. Make sure layers are completely cooled before brushing. If you worry about sogginess skip the syrup or only brush the inside facing surfaces.

Q: Any easy ingredient swaps if I dont have sour cream or want a gluten free cake?

A: Sour cream can be swapped 1 for 1 with plain Greek yogurt. For gluten free use a 1 to 1 gluten free flour blend that includes xanthan gum, but expect a slightly different crumb. Egg free versions will change structure dramatically so they need more tweaks.

Q: My frosting is too thin or too sweet, how do I fix it?

A: If its too thin chill the bowl for 20 minutes and beat again or add more sifted powdered sugar a little at a time. If its too sweet add a bit more cream cheese, a pinch of salt, or a teaspoon of lemon juice to balance it out.

Coconut Custard Cake Recipe Substitutions and Variations

All-purpose flour (2 1/2 cups): swap for cake flour for a softer, more tender crumb. To make your own, for each cup measure 1 cup minus 2 tablespoons AP flour, add 2 tablespoons cornstarch and sift. Do that for the 2 1/2 cups (about 312 g) — you get a lighter cake.
Canned full-fat coconut milk (1 cup or 2 cups for the custard): use whole milk or a mix of whole milk and heavy cream if you dont have canned coconut milk. Try 3/4 cup whole milk + 1/4 cup heavy cream for richness, and add 1 teaspoon coconut extract if you still want coconut flavor.
Sour cream or plain Greek yogurt (1/2 cup): swap with buttermilk or “soured” milk. Use 1/2 cup buttermilk, or stir 1/2 tablespoon lemon juice or vinegar into 1/2 cup milk, let sit 5 minutes, then use — works great.
Sweetened shredded coconut (1 1/2 cups plus extra): use unsweetened shredded or flaked coconut if you prefer less sweet. If you use unsweetened add 2 to 3 tablespoons sugar to the batter or toast the flakes to bring out more flavor, they hold up nicer on top too.

Pro Tips

– Let everything come to room temp. Cold eggs or butter make the batter seize and the frosting lumpy, so take them out 30 to 60 minutes ahead. If butter still feels firm nuke it 5 to 7 seconds, dont melt it.

– Temper the yolks slowly and stir constantly when making the custard. If you rush it you’ll get scrambled eggs, and always press the custard through a fine mesh if you see bits. Chill it with plastic wrap touching the surface so a skin doesn’t form, and give it a full couple hours to firm up or it will squish out when you stack the cake.

– Toast some of the shredded coconut for the top, but leave the inside coconut untoasted. Toasting adds smoky crunch and stops the outer coconut from getting soggy, but toasted flakes can dry out the custard if mixed in, so only use it as a garnish.

– If your frosting is too soft chill it for 10 to 15 minutes then rewhip; if its too stiff add a teaspoon of milk at a time. Make sure cream cheese is fully softened before you start or youll end up with lumps, and taste as you go so you dont over-sweeten.

– Chill the assembled cake between big steps. Level the layers, brush with simple syrup or a little rum for extra moisture, spread the custard, then chill so it firms before the final frosting. That keeps the filling from oozing and gives cleaner slices when you serve.

Coconut Custard Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I’m sharing my Homemade Coconut Cream Cake, a moist coconut layer cake with a secret coconut custard filling and silky cream cheese frosting that makes for an impressive Easter showstopper.

Servings

servings

Calories

959

kcal

Equipment: 1. Oven (set to 350F / 175C)
2. Two 8 or 9 inch round cake pans, greased and parchment-lined
3. Electric mixer (stand or hand) for creaming and frosting
4. Mixing bowls, at least one large and one medium
5. Measuring cups and spoons, and a kitchen scale if ya have one
6. Whisk and rubber spatula for folding and scraping
7. Saucepan and a heatproof bowl (for tempering and cooking the custard)
8. Fine mesh sieve (to catch any custard lumps)
9. Cooling rack, offset spatula or large knife for leveling and frosting, and a pastry brush for the simple syrup (optional)

Ingredients

2 1/2 cups all-purpose flour (about 312 g)
2 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 cup (226 g) unsalted butter, softened
1 3/4 cups (350 g) granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup canned full-fat coconut milk (not the light stuff)
1/2 cup sour cream or plain Greek yogurt
1 1/2 cups sweetened shredded coconut plus more for topping
2 cups canned full-fat coconut milk for the custard
3/4 cup granulated sugar (custard)
1/3 cup cornstarch
1/8 teaspoon fine sea salt (custard)
4 large egg yolks
2 tablespoons unsalted butter (custard)
1 teaspoon vanilla extract (custard)
1/2 to 1 cup sweetened shredded coconut to fold into custard
8 ounces (225 g) cream cheese, softened
1/2 cup (113 g) unsalted butter, softened (for frosting)
3 to 4 cups (360-480 g) powdered sugar, sifted
1 teaspoon vanilla extract (frosting)
1/2 teaspoon coconut extract optional
pinch of fine sea salt
2 tablespoons simple syrup or coconut rum for brushing layers optional

Directions

Preheat oven to 350F (175C). Grease and line two 8 or 9 inch round cake pans. Whisk together 2 1/2 cups all purpose flour, 2 1/2 teaspoons baking powder and 1/2 teaspoon fine sea salt; set aside.
In a large bowl beat 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 large eggs one at a time, mixing well after each. Stir in 1 teaspoon vanilla extract and 1 teaspoon coconut extract.
Alternate adding the dry mix and 1 cup canned full fat coconut milk (not light) with 1/2 cup sour cream or plain Greek yogurt, beginning and ending with the dry mix. Fold in 1 1/2 cups sweetened shredded coconut. Divide batter between pans and smooth tops.
Bake 25 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Let cakes cool in pans 10 minutes, then turn out to a rack to cool completely. If you rush frosting you'll get a melty mess, so let them cool.
While cakes bake make the coconut custard: whisk together 3/4 cup granulated sugar, 1/3 cup cornstarch and 1/8 teaspoon fine sea salt. Whisk in 4 large egg yolks until smooth. Heat 2 cups canned full fat coconut milk in a saucepan until just simmering, then very slowly whisk about a cup of the hot milk into the yolk mixture to temper, then whisk everything back into the saucepan.
Cook the custard over medium heat, stirring constantly, until it thickens and boils for about 1 minute. Remove from heat and stir in 2 tablespoons unsalted butter and 1 teaspoon vanilla extract. If you see any lumps, press custard through a fine mesh sieve. Fold in 1/2 to 1 cup sweetened shredded coconut, press plastic wrap directly on the surface and chill until set, at least 2 hours.
Make the cream cheese frosting: beat 8 ounces (225 g) softened cream cheese with 1/2 cup (113 g) softened unsalted butter until smooth. Add 1 teaspoon vanilla extract, 1/2 teaspoon coconut extract if using and a pinch of fine sea salt. Gradually add 3 to 4 cups sifted powdered sugar until you reach spreading consistency; chill briefly if too soft. Taste as you go, you may want more or less sugar.
Level cake layers if needed, and optionally brush each layer with 2 tablespoons simple syrup or coconut rum to keep things moist. Place one layer on a cake plate, spread half the custard evenly over it, top with second layer and chill 10 to 20 minutes so the custard firms up and wont squish out.
Frost the cake with the cream cheese frosting, rough or smooth as you like, and sprinkle the top and sides with more sweetened shredded coconut. Keep refrigerated until serving; bring to cool room temp 20 minutes before slicing for best texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.