Coconut Custard Layered Cake Recipe
Creamy Coconut Custard Layered Cake
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Ingredients
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Cake Layers
Coconut Custard Filling
Coconut Whipped Frosting
Assembly & Garnish
Method
Cake Layers
- 1
Prepare and preheat
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans (or three 6-inch pans) with parchment; lightly flour or spray with baking spray.
- 2
Mix dry ingredients
In a medium bowl, whisk together 2.25 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp fine salt until evenly combined.
- 3
Cream butter and wet ingredients
In the bowl of a stand mixer fitted with the paddle (or using a large bowl and hand mixer), beat 1/2 cup softened unsalted butter on medium speed until smooth. Add the dry mixture alternately with 1 cup whole milk, beginning and ending with the dry ingredients: add one-third of the dry mix, mix briefly, add half the milk, mix, add another third dry, remaining milk, then final dry. Beat just until combined. Add 3 large eggs one at a time, mixing until incorporated, then beat in 1.5 tsp vanilla extract. Scrape down the bowl and mix 5–10 seconds more to ensure an even batter; do not overmix.
- 4
Bake
Divide batter evenly between prepared pans (use a scale for accuracy if available). Smooth tops. Bake in preheated oven 22–28 minutes (for 8-inch pans) or 18–22 minutes (for 6-inch pans), until a toothpick inserted into the center comes out with a few moist crumbs and the cakes spring back lightly. Rotate pans halfway through baking for even browning.
- 5
Cool
Let cakes cool in pans on a wire rack 10 minutes. Run a thin knife around edges, invert onto racks, remove parchment, and cool completely while you prepare the custard (cooling to room temperature or slightly warm is fine).
Coconut Custard Filling
- 6
Combine milks and sugar
In a medium saucepan, whisk together 2 cups canned full-fat coconut milk, 1 cup whole milk, and 3/4 cup granulated sugar over medium heat until warm but not boiling.
- 7
Temper yolks and thicken
In a separate bowl, whisk 4 large egg yolks with 1/4 cup cornstarch until smooth. Slowly pour about 1 cup of the warmed milk mixture into the yolk mixture in a steady stream while whisking (tempering) to raise the yolks' temperature. Return the tempered yolk mixture to the saucepan, whisking constantly. Bring to a gentle simmer over medium-low heat, whisking continuously, until the mixture thickens to a pudding-like custard that coats the back of a spoon, about 3–6 minutes. Do not boil vigorously.
- 8
Finish custard
Remove saucepan from heat. Stir in 2 tbsp unsalted butter, 1 tsp vanilla extract, 1/4 tsp fine salt, and 3/4 cup sweetened shredded coconut. Taste and adjust salt or sweetness if needed. For very smooth custard, press through a fine mesh sieve into a clean bowl to remove any lumps and larger coconut pieces. Cover surface with plastic wrap pressed directly onto custard to prevent a skin from forming. Chill in refrigerator at least 1 hour until set but still spreadable; about 1.5–2 hours is ideal.
Coconut Whipped Frosting
- 9
Chill equipment
Chill the mixing bowl and whisk/beaters in the freezer for 10–15 minutes while custard chills; cold equipment helps the cream whip more quickly.
- 10
Whip cream
Pour 2 cups heavy cream into the chilled bowl. Beat on medium-high speed until soft peaks form. Gradually add 1/4 cup confectioners' sugar, 2 tbsp cream of coconut, and 1/2 tsp vanilla extract and continue whipping to medium-stiff peaks. Taste and add up to 1 tbsp more cream of coconut if you want a stronger coconut flavor. Keep chilled until assembly.
Assembly & Garnish
- 11
Prepare toasted coconut
While cake layers cool, spread 1/2 cup shredded coconut evenly on a baking sheet and toast in a 350°F (175°C) oven for 4–6 minutes, stirring once, until golden brown. Watch carefully to avoid burning. Cool completely.
- 12
Level and layer
If cake domes formed, level tops with a serrated knife to create flat layers. Place first cake layer on a serving plate or cake board. Spread about half of the chilled coconut custard (roughly 1/2–2/3 cup depending on thickness desired) evenly over the cake, leaving a 1/4-inch border from the edge to prevent oozing. Repeat with next layer(s), using remaining custard between layers. Reserve approximately 1/4 cup custard for a small interior pocket if desired.
- 13
Crumb coat with whipped frosting
Apply a thin crumb coat of the coconut whipped frosting around the top and sides of the stacked cake to lock in crumbs. Chill the cake in the refrigerator 20–30 minutes to set the crumb coat.
- 14
Final frost and decorate
Apply the remaining whipped frosting smoothly over the chilled crumb-coated cake. Press toasted shredded coconut onto the sides and sprinkle some on top. If using extra coconut flakes, arrange them decoratively on the top. Chill the assembled cake at least 30 minutes for flavors to meld before serving. Keep refrigerated; remove 10–15 minutes before slicing for easier cuts.
