Jump to Recipe Print RecipeAs I stood in my kitchen, the warm scent of coconut wafting through the air, I couldn’t help but feel transported to a sun-soaked Southern porch, where sweet treats and laughter blend into the perfect day. This Southern Style Coconut Custard Cake is my go-to dessert for any celebration, whether it’s a family gathering or a special occasion. With its tender, airy layers and rich custard filling, this cake offers a comforting balance of sweetness and nostalgia that’s hard to resist. One of the best parts? It’s surprisingly quick to whip up, and it’s sure to be a crowd-pleaser, turning any meal into a memorable feast. Curious about the secrets to creating this delightful dessert? Let’s dive into the recipe! Why is Coconut Custard Cake So Loved? Decadent Flavor: Each bite of this Southern Style Coconut Custard Cake bursts with rich coconut notes, creating a taste that’s simply irresistible. Crowd-Pleasing Appeal: Whether it’s a birthday or a family gathering, everyone will rave about this delightful dessert. Quick Preparation: Surprisingly easy to make, with minimal fuss required, this cake comes together in no time. Versatile Options: Want to switch things up? Consider adding fresh fruit layers or a chocolate ganache drizzle for a fun twist! For more delicious desserts, check out this Moist Strawberry Shortcake or treat yourself to a slice of Blueberry Coffee Cake for breakfast! Southern Style Coconut Custard Cake Ingredients For the Cake Layers Heavy cream – Provides richness and a smooth texture; substitute with coconut cream for a dairy-free option. Sugar – Sweetens the cake; brown sugar can be used for a deeper flavor. Unsalted European-style butter – Adds flavor and tenderness; can substitute with regular unsalted butter. Cornstarch – Thickens custard for a smooth consistency; not recommended to substitute. Pure vanilla extract – Enhances flavor; use almond extract for a different twist. Shredded sweetened coconut – Main flavor component, adds texture; unsweetened coconut is a healthier alternative. Warm water – Adjusts batter consistency based on kitchen conditions. Eggs (room temperature) – Provides structure and moisture; aquafaba can be a vegan substitute. All-purpose flour – Gives structure to the cake; for gluten-free versions, use a gluten-free flour blend. Baking powder – Leavens the cake; ensure it’s fresh for best results. Salt – Balances sweetness. For the Frosting Cream cheese (room temperature) – Adds moisture and flavor to frosting; softened mascarpone can be a creamy alternative. Confectioners’ sugar – Sweetens the frosting; ensure it’s sifted for a smoother texture. Toasted coconut flakes – Garnish for texture and flavor; can use nuts for a variation. With these delightful ingredients, you’re on your way to creating a delicious Southern Style Coconut Custard Cake that will surely impress! Step‑by‑Step Instructions for Southern Style Coconut Custard Cake Step 1: Prep Cake Batter Begin by creaming together the unsalted butter and sugar in a large mixing bowl using an electric mixer on medium speed until the mixture is light and fluffy, about 5 minutes. Gradually add the eggs one at a time, ensuring each one is fully incorporated before the next. Alternate adding the flour mixture and warm water until just combined, being careful not to overmix. Step 2: Bake Layers Divide the prepared cake batter evenly among four greased 9-inch cake pans, smoothing the tops with a spatula. Preheat your oven to 350°F (175°C) and bake the layers for about 25-30 minutes or until a toothpick inserted in the center comes out clean. Once baked, allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Step 3: Make Custard Filling In a medium saucepan, combine the heavy cream, sugar, and cornstarch over medium heat. Stir constantly until the mixture thickens and bubbles, typically about 5-7 minutes. Remove from heat and stir in the pure vanilla extract and shredded sweetened coconut, letting the custard cool slightly to thicken further before using it between the cake layers. Step 4: Assemble Cake Once the cake layers are completely cooled, place one layer on a serving plate and spread an even layer of coconut custard filling on top. Repeat this process for the next two layers, then top with the final layer. Ensure the layers are evenly stacked for a balanced presentation. Step 5: Prepare Frosting In a medium bowl, beat the room-temperature cream cheese and sifted confectioners’ sugar with an electric mixer until smooth and creamy, approximately 3-4 minutes. Once the cake is fully assembled, frost the top and sides with the cream cheese frosting, ensuring to cover all visible cake. Step 6: Chill Before Serving To help set the frosting and filling, place the fully assembled Southern Style Coconut Custard Cake in the refrigerator for at least one hour. This chilling time enhances the flavors and makes slicing easier, resulting in a beautifully layered cake that is ready for your celebration. Expert Tips for Southern Style Coconut Custard Cake Room Temperature Eggs: Ensure your eggs are at room temperature to achieve optimal volume during mixing, creating a light and fluffy cake. Thick Custard: Allow the custard filling to cool completely before layering; this helps it set better and enhances the overall flavor of the southern style coconut custard cake. Fresh Baking Powder: Always check your baking powder for freshness before use; old baking powder can lead to dense layers that don’t rise properly. Sharp Knife for Slicing: Use a sharp knife to cut the cake neatly. This helps maintain the beautiful layers and presentation of your scrumptious creation. Chilling is Key: Don’t skip the chilling step! Allowing the cake to chill enables the flavors to meld beautifully and makes for clean, even slices. Storage Tips for Southern Style Coconut Custard Cake Fridge: Store leftover slices in an airtight container in the refrigerator for up to 3 days to maintain freshness and flavor. Freezer: If you want to save the cake for later, wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag. They can last up to 2 months in the freezer. Thawing: To enjoy frozen slices, transfer them to the fridge to thaw overnight or leave them at room temperature for about an hour. Reheating: For a delightful warm treat, lightly heat a slice in the microwave for 10-15 seconds before serving. The rich flavors of the southern style coconut custard cake will be just as creamy and delicious! Variations & Substitutions for Southern Style Coconut Custard Cake Feel free to get creative with this recipe and make it your own – the possibilities are deliciously endless! Dairy-Free: Use coconut cream in place of heavy cream for a creamy, dairy-free custard filling. Brown Sugar: Swap white sugar for brown sugar to add a delightful caramel note to the cake layers. Almond Twist: Replace vanilla extract with almond extract for a unique flavor that complements the coconut beautifully. Fruit Filling: Add fresh berries or sliced bananas between the cake layers for a refreshing twist and a pop of color. Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend to accommodate dietary restrictions without compromising texture. Chocolate Drizzle: Drizzle warm chocolate ganache over the finished cake for an indulgent touch that contrasts the coconut’s sweetness. Nutty Crunch: Instead of toasted coconut flakes for garnish, sprinkle with chopped nuts like pecans or almonds for added texture. Extra Coconut: For a coconut lover’s dream, use both shredded coconut in the filling and coconut extract in the batter for an intense coconut experience. These variations allow for endless enjoyment of your Southern Style Coconut Custard Cake, making every occasion even more special! If you’re in the mood for another delightful treat, try the Moist Strawberry Shortcake or indulge in a slice of the rich Black Velvet Cake for something different! Make Ahead Options These Southern Style Coconut Custard Cake preparations are perfect for meal prep enthusiasts looking to save time while creating a delightful dessert! You can make the cake layers and custard filling up to 24 hours in advance. Simply bake the layers, let them cool completely, and then wrap each layer tightly in plastic wrap to keep them fresh. The custard filling can be cooled, covered, and refrigerated until you’re ready to assemble. When you’re ready to proceed, just layer the custard filling between the cake layers, frost with the cream cheese mixture, and allow the cake to chill in the fridge for at least one hour before serving. This way, the cake will still taste just as delicious and keep its beautiful presentation! What to Serve with Southern Style Coconut Custard Cake Savor the sweet aroma of Southern hospitality as you create a charming dining experience around this moist and indulgent cake. Fresh Berries: A medley of juicy strawberries, blueberries, and raspberries adds a tart contrast that perfectly balances the cake’s sweetness. Whipped Cream: Light, fluffy whipped cream enhances the rich custard while offering a creamy texture that complements each layer. Coconut Sorbet: Serve a scoop on the side for a refreshing, tropical twist that echoes the cake’s unique coconut flavor. Pineapple Compote: The sweet-and-sour notes of warm pineapple compote create a lovely harmony with the cake’s rich layers and creamy frosting. Citrus Salad: A vibrant salad of mandarin oranges and grapefruit segments provides a refreshing burst of brightness, keeping your taste buds dancing. Iced Tea: A glass of sweetened iced tea brings the essence of the South to your table, making every bite of cake more indulgent. Vanilla Ice Cream: Creamy vanilla ice cream melting atop warm cake creates a delightful contrast that’s simply irresistible. Chocolate Drizzle: A drizzle of rich chocolate ganache adds a touch of decadence and unexpected flavor harmony to your dessert experience. Southern Style Coconut Custard Cake Recipe FAQs What is the best way to select ripe coconuts for this recipe? Absolutely! For the shredded coconut, opt for fresh, moist coconut without dark spots or a stale smell. If you’re using unsweetened coconut, check for a soft and fibrous texture – this ensures you’ll be enjoying a rich and flavorful cake! How long can I store leftover Southern Style Coconut Custard Cake? You can store leftover slices in an airtight container in the refrigerator for up to 3 days. This will help retain the moisture and coconut flavor. For best results, keep the cake in a cool spot in your fridge to ensure every bite remains as delicious as when it was freshly served. Can I freeze this cake, and if so, what’s the best method? Yes, you can definitely freeze the Southern Style Coconut Custard Cake! Wrap individual slices tightly in plastic wrap, making sure no air gets in, then place them in a freezer-safe bag. The cake can last up to 2 months in the freezer. What should I do if my custard filling is too thin? Don’t worry! If your custard filling is too thin, you can return it to the stovetop. Heat it slowly over medium heat while constantly stirring until it thickens. If necessary, mix a little cornstarch with water to create a slurry and add it gradually to the custard, stirring continuously until you reach the desired thickness. This can help achieve that luscious texture we all love! Are there any dietary considerations I should keep in mind? Of course! If you or your guests have dietary restrictions, consider using aquafaba instead of eggs for a vegan option, and coconut cream can be substituted for the heavy cream to make it dairy-free. Always double-check for allergies, especially with the coconut, as some individuals may be sensitive to it. Can I use low-fat ingredients in this cake? While it’s possible, using low-fat ingredients can affect the overall texture and flavor. For instance, using low-fat cream cheese may yield a less creamy frosting. If you’re looking to reduce calories, try reducing added sugars or using less sweetened coconut instead of altering the major ingredients. Irresistible Southern Style Coconut Custard Cake for Any Occasion This Southern Style Coconut Custard Cake is a delightful dessert with rich coconut flavors that is perfect for any celebration. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 30 minutes minsChilling Time 1 hour hrTotal Time 1 hour hr 50 minutes mins Servings: 12 slicesCourse: DessertCuisine: SouthernCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Cake Layers1 cup Heavy cream Substitute with coconut cream for a dairy-free option.1 cup Sugar Brown sugar can be used for a deeper flavor.1/2 cup Unsalted European-style butter Can substitute with regular unsalted butter.1/4 cup Cornstarch Not recommended to substitute.1 teaspoon Pure vanilla extract Use almond extract for a different twist.1 cup Shredded sweetened coconut Unsweetened coconut is a healthier alternative.1/2 cup Warm water Adjusts batter consistency based on kitchen conditions.6 large Eggs Room temperature; aquafaba can be a vegan substitute.2 cups All-purpose flour For gluten-free versions, use a gluten-free flour blend.1 tablespoon Baking powder Ensure it’s fresh for best results.1/2 teaspoon Salt Balances sweetness.For the Frosting8 oz Cream cheese Room temperature; softened mascarpone can be a creamy alternative.2 cups Confectioners' sugar Ensure it's sifted for a smoother texture.1 cup Toasted coconut flakes Garnish for texture and flavor; can use nuts for a variation. Equipment electric mixermedium saucepanlarge mixing bowlmeasuring cupsmeasuring spoonsCake Pans Method Cake PreparationCream together the unsalted butter and sugar in a large mixing bowl using an electric mixer on medium speed until light and fluffy, about 5 minutes.Gradually add the eggs one at a time, ensuring each one is fully incorporated before the next.Alternate adding the flour mixture and warm water until just combined, being careful not to overmix.Divide the prepared cake batter evenly among four greased 9-inch cake pans and smooth the tops.Preheat your oven to 350°F (175°C) and bake the layers for about 25-30 minutes or until a toothpick inserted in the center comes out clean.Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.Custard and AssemblyIn a medium saucepan, combine the heavy cream, sugar, and cornstarch over medium heat, stirring constantly until thickened and bubbling, about 5-7 minutes.Remove from heat and stir in the pure vanilla extract and shredded sweetened coconut; let cool slightly.Once the cake layers are completely cooled, place one layer on a serving plate and spread an even layer of coconut custard filling on top.Repeat this process for the next two layers, then top with the final layer.Frosting and ChillingIn a medium bowl, beat the room-temperature cream cheese and sifted confectioners’ sugar with an electric mixer until smooth and creamy, about 3-4 minutes.Frost the top and sides of the cake with the cream cheese frosting.Place the fully assembled cake in the refrigerator for at least one hour to set the frosting and filling. Nutrition Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 85mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 100mgIron: 1mg NotesEnsure eggs are at room temperature for optimal volume. Allow custard to cool completely before layering for better consistency. Always check baking powder for freshness before use. Use a sharp knife to cut the cake for clean layers. Chilling the cake is essential for flavor melding and easy cutting. Tried this recipe?Let us know how it was!
