I finally nailed what I think is the Best Coconut Cream Cake—thick moist layers wrapped around silky custard that makes people forget store-bought desserts.
I’m obsessed with this Coconut Custard Cake. I love how thick, moist layers make every bite feel serious, not fluffy nonsense.
I can’t get over the silky homemade custard hiding between layers of Coconut Cake With Filling that actually tastes like real coconut. The tangy cream cheese frosting cuts sweet in the best way, and yes I spoon it from the bowl when no one’s looking.
I gush because this feels like the Best Coconut Cream Cake I’ve had that isn’t trying too hard. But mostly I just want another slice.
And cream of coconut wrecks me.
Ingredients
- Flour: the cake’s backbone, gives structure so it holds all that creamy goodness.
- Baking powder: makes the layers light and slightly springy, so it’s not dense.
- Baking soda: reacts with acids for lift, helps browning and tender crumb.
- Sea salt: balances sweetness, makes coconut actually taste like coconut.
- Butter (cake): adds richness and that cozy, home-baked flavor you want.
- Sugar (cake): sweetens and helps crust form, gives gentle caramel notes.
- Eggs: bind everything and give the cake body and moisture.
- Vanilla extract: warm, familiar flavor that ties the whole cake together.
- Canned coconut milk: brings real coconut creaminess, not just flavoring.
- Sour cream/Greek yogurt: keeps the cake tender and a little tangy.
- Shredded coconut: chew and texture, plus that obvious coconut vibe.
- Whole milk: thins the custard and keeps it silky smooth.
- Cream of coconut/condensed milk: makes custard lush and decadently sweet.
- Egg yolks: give custard richness and that custardy, custardy mouthfeel.
- Sugar (custard): sweetens gently so custard tastes rounded, not flat.
- Cornstarch: thickens custard without graininess, makes it spoonable and stable.
- Butter (custard): adds sheen and that melt-in-your-mouth finish.
- Vanilla/coconut extracts: vanilla comforts, coconut amps the tropical note.
- Cream cheese: tangy base for frosting, keeps sweetness from being cloying.
- Butter (frosting): lightens texture so frosting isn’t heavy or greasy.
- Powdered sugar: sweetens and firms frosting, lets you pipe neat edges.
- Heavy cream: loosens frosting so it spreads smoothly, not gluey.
- Pinch of salt (frosting): sharpens flavors, makes frosting taste homemade.
- Toasted coconut: crunch and toasty smell, lovely on top.
- Simple syrup/cream of coconut: optional boost if you want extra-moist layers.
Ingredient Quantities
- For the cake layers:
- 2 1/2 cups (312 g) all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 cup (226 g) unsalted butter, room temp, cut into pieces
- 1 3/4 cups (350 g) granulated sugar
- 4 large eggs, room temp
- 1 tablespoon vanilla extract
- 1 cup (240 ml) canned coconut milk, shaken
- 1/2 cup (120 ml) sour cream or plain Greek yogurt, room temp
- 1 1/2 cups sweetened shredded coconut, plus extra for topping
- For the coconut custard filling:
- 2 1/2 cups (600 ml) whole milk
- 1 cup (240 ml) canned cream of coconut or sweetened condensed milk for richness
- 5 large egg yolks
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (32 g) cornstarch
- 2 tablespoons unsalted butter
- 1 tablespoon vanilla extract
- 1/2 teaspoon coconut extract optional for extra coconut punch
- For the cream cheese frosting:
- 12 ounces (340 g) cream cheese, cold or slightly chilled
- 1/2 cup (113 g) unsalted butter, room temp
- 3 to 4 cups (360 to 480 g) powdered sugar, sifted, to taste
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons heavy cream or milk to loosen if needed
- Pinch of fine sea salt
- Assembly and garnish:
- 1/2 to 3/4 cup toasted shredded coconut for sprinkling
- Optional: extra cream of coconut or simple syrup to brush between layers if you like it extra moist
How to Make this
1. Preheat oven to 350F. Grease and flour two 9 inch round cake pans and line bottoms with parchment; set aside. Whisk together 2 1/2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt.
2. In a large bowl beat 1 cup (226 g) softened butter with 1 3/4 cups sugar until light and fluffy, about 3 to 4 minutes. Add 4 eggs one at a time, scraping bowl between additions, then beat in 1 tablespoon vanilla.
3. Alternate adding the dry ingredients and the wet dairy: add one third of the flour mixture, then half of 1 cup canned coconut milk, then another third of flour, then 1/2 cup sour cream or Greek yogurt, then finish with the last flour and the remaining coconut milk. Mix on low and stop as soon as combined. Fold in 1 1/2 cups sweetened shredded coconut by hand. Don’t overmix or the cake gets tough.
4. Divide batter evenly between pans and smooth tops. Bake 28 to 35 minutes or until a toothpick comes out with just a few moist crumbs and the centers spring back. Cool in pans 10 minutes, then turn out onto racks to cool completely.
5. While cakes bake, make the coconut custard: whisk 5 egg yolks with 1/2 cup sugar and 1/4 cup cornstarch until pale and smooth. In a saucepan heat 2 1/2 cups whole milk with 1 cup cream of coconut (or sweetened condensed milk) until just simmering and bubbles form at edges.
6. Temper the yolks: slowly pour about a cup of hot milk into the yolk mixture whisking constantly, then pour that back into the saucepan. Cook over medium low heat, whisking constantly, until mixture thickens and comes to a gentle boil, about 2 minutes. Remove from heat, stir in 2 tablespoons butter, 1 tablespoon vanilla and 1/2 teaspoon coconut extract if using. Press plastic wrap directly on surface to prevent skin and chill until cold.
7. Make the cream cheese frosting: beat 12 ounces cold cream cheese with 1/2 cup room temperature butter until smooth. Add 1 teaspoon vanilla and a pinch of salt. Gradually add 3 to 4 cups sifted powdered sugar to taste and sweetness preference. If too thick add 1 to 2 tablespoons heavy cream or milk to reach spreadable consistency. Taste and adjust.
8. Level cake layers if needed. If you like extra moisture brush each layer lightly with a little cream of coconut or simple syrup. Spread a thick layer of chilled coconut custard on the bottom cake layer, smoothing to edges but not overstuffing.
9. Place second layer on top, press gently to adhere, then crumb coat with a thin layer of cream cheese frosting and chill 20 minutes. Finish with a final even coat of frosting, using an offset spatula for neat edges.
10. Sprinkle 1/2 to 3/4 cup toasted shredded coconut around top and sides. Chill cake at least an hour so custard and frosting set before slicing. Keep stored in fridge up to 3 days. Enjoy, but let it sit 15 minutes at room temp before serving for best flavor.
Equipment Needed
1. Oven (preheats to 350 F)
2. Two nine inch round cake pans plus parchment rounds and flour for coating
3. Stand mixer or hand mixer with paddle and whisk attachments
4. Large mixing bowls and a medium bowl for the custard
5. Measuring cups and spoons and a kitchen scale if you have one
6. Whisk and rubber spatula for folding and scraping
7. Saucepan and heatproof bowl for tempering and chilling the custard
8. Cooling racks and an offset spatula for frosting and smoothing edges
9. Toothpick or cake tester and a sharp serrated knife or cake leveler for trimming
FAQ
Coconut Custard Cake Recipe Substitutions and Variations
- All purpose flour: substitute with 2 1/2 cups cake flour for a lighter, more tender crumb (sift it once), or use 2 1/2 cups whole wheat pastry flour for nuttier flavor but expect slightly denser cake and maybe add 2 to 3 tablespoons extra liquid.
- Unsalted butter (cake layers or filling): swap with equal weight coconut oil solidified at room temp for a subtle coconut note, or use stick margarine if dairy-free; note that coconut oil can make the cake a touch more tender and margarine sometimes makes it less rich.
- Eggs (in cake): for each whole egg: use 1 tablespoon flaxseed meal mixed with 3 tablespoons water (let sit 5 minutes) for a vegan bind, or replace 1 egg with 1/4 cup unsweetened applesauce to add moisture but reduce richness and rise slightly.
- Cream cheese (frosting): use equal weight mascarpone for a silkier, less tangy frosting, or use 1 cup thick Greek yogurt strained overnight mixed with 4 ounces softened cream cheese to cut fat but you will get a tangier, looser frosting so chill well before spreading.
Pro Tips
1. Toast the shredded coconut first, even the extra for topping, because it wakes up the flavor and gives crunch; watch it close though, it goes from toasted to burnt in seconds, so keep it moving and cool it on a sheet right away.
2. Bring eggs, butter and dairy to room temp before you start, but dont overdo it; 20 to 30 minutes is usually enough. Room temp ingredients make a smoother batter and a lighter crumb, plus the custard will set silkier.
3. When folding the coconut into the batter stop as soon as it’s evenly distributed, otherwise the cake gets tough. Same with mixing in the custard when assembling, be gentle so you dont press air out or make layers slide.
4. Chill the assembled cake between steps: after filling, after the crumb coat, and again before slicing. Chilling firms the custard and the frosting so you get clean slices; let slices warm 10 to 15 minutes at room temp before serving so the flavors open up.
Coconut Custard Cake Recipe
I finally nailed what I think is the Best Coconut Cream Cake—thick moist layers wrapped around silky custard that makes people forget store-bought desserts.
12
servings
927
kcal
Equipment: 1. Oven (preheats to 350 F)
2. Two nine inch round cake pans plus parchment rounds and flour for coating
3. Stand mixer or hand mixer with paddle and whisk attachments
4. Large mixing bowls and a medium bowl for the custard
5. Measuring cups and spoons and a kitchen scale if you have one
6. Whisk and rubber spatula for folding and scraping
7. Saucepan and heatproof bowl for tempering and chilling the custard
8. Cooling racks and an offset spatula for frosting and smoothing edges
9. Toothpick or cake tester and a sharp serrated knife or cake leveler for trimming
Ingredients
For the cake layers:
2 1/2 cups (312 g) all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup (226 g) unsalted butter, room temp, cut into pieces
1 3/4 cups (350 g) granulated sugar
4 large eggs, room temp
1 tablespoon vanilla extract
1 cup (240 ml) canned coconut milk, shaken
1/2 cup (120 ml) sour cream or plain Greek yogurt, room temp
1 1/2 cups sweetened shredded coconut, plus extra for topping
For the coconut custard filling:
2 1/2 cups (600 ml) whole milk
1 cup (240 ml) canned cream of coconut or sweetened condensed milk for richness
5 large egg yolks
1/2 cup (100 g) granulated sugar
1/4 cup (32 g) cornstarch
2 tablespoons unsalted butter
1 tablespoon vanilla extract
1/2 teaspoon coconut extract optional for extra coconut punch
For the cream cheese frosting:
12 ounces (340 g) cream cheese, cold or slightly chilled
1/2 cup (113 g) unsalted butter, room temp
3 to 4 cups (360 to 480 g) powdered sugar, sifted, to taste
1 teaspoon vanilla extract
1 to 2 tablespoons heavy cream or milk to loosen if needed
Pinch of fine sea salt
Assembly and garnish:
1/2 to 3/4 cup toasted shredded coconut for sprinkling
Optional: extra cream of coconut or simple syrup to brush between layers if you like it extra moist
Directions
- Preheat oven to 350F. Grease and flour two 9 inch round cake pans and line bottoms with parchment; set aside. Whisk together 2 1/2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt.
- In a large bowl beat 1 cup (226 g) softened butter with 1 3/4 cups sugar until light and fluffy, about 3 to 4 minutes. Add 4 eggs one at a time, scraping bowl between additions, then beat in 1 tablespoon vanilla.
- Alternate adding the dry ingredients and the wet dairy: add one third of the flour mixture, then half of 1 cup canned coconut milk, then another third of flour, then 1/2 cup sour cream or Greek yogurt, then finish with the last flour and the remaining coconut milk. Mix on low and stop as soon as combined. Fold in 1 1/2 cups sweetened shredded coconut by hand. Don’t overmix or the cake gets tough.
- Divide batter evenly between pans and smooth tops. Bake 28 to 35 minutes or until a toothpick comes out with just a few moist crumbs and the centers spring back. Cool in pans 10 minutes, then turn out onto racks to cool completely.
- While cakes bake, make the coconut custard: whisk 5 egg yolks with 1/2 cup sugar and 1/4 cup cornstarch until pale and smooth. In a saucepan heat 2 1/2 cups whole milk with 1 cup cream of coconut (or sweetened condensed milk) until just simmering and bubbles form at edges.
- Temper the yolks: slowly pour about a cup of hot milk into the yolk mixture whisking constantly, then pour that back into the saucepan. Cook over medium low heat, whisking constantly, until mixture thickens and comes to a gentle boil, about 2 minutes. Remove from heat, stir in 2 tablespoons butter, 1 tablespoon vanilla and 1/2 teaspoon coconut extract if using. Press plastic wrap directly on surface to prevent skin and chill until cold.
- Make the cream cheese frosting: beat 12 ounces cold cream cheese with 1/2 cup room temperature butter until smooth. Add 1 teaspoon vanilla and a pinch of salt. Gradually add 3 to 4 cups sifted powdered sugar to taste and sweetness preference. If too thick add 1 to 2 tablespoons heavy cream or milk to reach spreadable consistency. Taste and adjust.
- Level cake layers if needed. If you like extra moisture brush each layer lightly with a little cream of coconut or simple syrup. Spread a thick layer of chilled coconut custard on the bottom cake layer, smoothing to edges but not overstuffing.
- Place second layer on top, press gently to adhere, then crumb coat with a thin layer of cream cheese frosting and chill 20 minutes. Finish with a final even coat of frosting, using an offset spatula for neat edges.
- Sprinkle 1/2 to 3/4 cup toasted shredded coconut around top and sides. Chill cake at least an hour so custard and frosting set before slicing. Keep stored in fridge up to 3 days. Enjoy, but let it sit 15 minutes at room temp before serving for best flavor.
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.
Nutrition Facts
- Serving Size: 301g
- Total number of serves: 12
- Calories: 927kcal
- Fat: 59.8g
- Saturated Fat: 35g
- Trans Fat: 0.3g
- Polyunsaturated: 6g
- Monounsaturated: 12g
- Cholesterol: 242mg
- Sodium: 350mg
- Potassium: 167mg
- Carbohydrates: 99.3g
- Fiber: 2.3g
- Sugar: 85g
- Protein: 9.2g
- Vitamin A: 1000IU
- Vitamin C: 0.5mg
- Calcium: 100mg
- Iron: 1mg
