Go Back
–+ servings
southern style coconut custard cake

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
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 1 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 Frosting
  • 8 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 mixer
  • medium saucepan
  • large mixing bowl
  • measuring cups
  • measuring spoons
  • Cake Pans

Method
 

Cake Preparation
  1. Cream 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.
  2. Gradually add the eggs one at a time, ensuring each one is fully incorporated before the next.
  3. Alternate adding the flour mixture and warm water until just combined, being careful not to overmix.
  4. Divide the prepared cake batter evenly among four greased 9-inch cake pans and smooth the tops.
  5. 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.
  6. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Custard and Assembly
  1. In a medium saucepan, combine the heavy cream, sugar, and cornstarch over medium heat, stirring constantly until thickened and bubbling, about 5-7 minutes.
  2. Remove from heat and stir in the pure vanilla extract and shredded sweetened coconut; let cool slightly.
  3. 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.
  4. Repeat this process for the next two layers, then top with the final layer.
Frosting and Chilling
  1. In 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.
  2. Frost the top and sides of the cake with the cream cheese frosting.
  3. 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

Notes

Ensure 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!