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Coconut Custard Cake Recipe

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★★★★★

4.5 from 124 reviews

This Coconut Custard Cake is a rich and moist dessert combining the creamy texture of custard with the tropical flavor of coconut. Using a simple cake mix and coconut milk, it layers a tender baked cake with smooth custard filling and shredded coconut for a deliciously indulgent treat perfect for any occasion.

Ingredients

Scale

Cake

  • 1 box yellow cake mix
  • 1 cup coconut milk
  • 3 large eggs

Custard Filling

  • 1 package instant vanilla custard mix (prepared as per package instructions)
  • 1 cup shredded sweetened coconut

Instructions

  1. Prepare Cake Batter: Preheat your oven to 350°F (175°C). In a large bowl, combine the yellow cake mix, coconut milk, and eggs. Mix until smooth and fully incorporated.
  2. Bake Cake: Pour the batter into a greased 9×13 inch baking pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
  3. Prepare Custard Filling: While the cake is baking, prepare the instant vanilla custard according to package instructions, refrigerate until set and chilled.
  4. Layer Cake and Custard: Once the cake has cooled, spread the prepared custard evenly over the top. Sprinkle the shredded sweetened coconut uniformly over the custard layer.
  5. Chill and Serve: Refrigerate the assembled cake for at least 2 hours to allow the custard to set fully and the flavors to meld. Slice and serve chilled.

Notes

  • Use full-fat coconut milk for a richer flavor and moist texture.
  • For an extra coconut punch, lightly toast the shredded coconut before adding on top.
  • You can substitute homemade vanilla custard for the instant mix if preferred.
  • This cake is best served chilled and stored in the refrigerator up to 3 days.

Keywords: coconut custard cake, coconut cake, custard dessert, easy cake recipe, tropical dessert

Find it online: https://dylangranv.com/coconut-custard-cake-recipe/