How is coconut custard made?

It’s made by heating cream, butter, sugar, and shredded coconut, then thickening it with cornstarch slurry until smooth and creamy.

What is the coconut cake that Tom Cruise sends?

It’s a white chocolate coconut bundt cake from Doan’s Bakery that became famous as his go-to holiday gift.

What is a custard cake?

A custard cake combines moist cake layers with a creamy custard filling. It’s rich, soft, and has a melt-in-your-mouth texture.

What’s the difference between coconut cream and coconut custard?

Coconut cream is unsweetened and thick, used for cooking or whipping. Coconut custard is sweetened, cooked with eggs or starch, and used as a dessert filling.

Coconut Custard Cake | Irresistibly Moist & Creamy Treat

Name: Coconut Custard Cake | Irresistibly Moist & Creamy Treat
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 ½ cups granulated sugar; ½ cup vegetable oil; 2 tablespoons melted unsalted butter; 2 large eggs; 2 large egg whites; ½ cup sour cream; 2 ½ cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 tablespoon coconut extract; 1 teaspoon vanilla extract; 1 1/3 cups coconut milk; 1 ¼ cups heavy whipping cream (for filling); 4 teaspoons cornstarch (for filling); ½ cup unsalted butter (for filling); ¾ cup granulated sugar (for filling); 2 ¼ cups sweetened shredded coconut (for filling); ¼ teaspoon vanilla extract (for filling); ½ cup unsalted butter, softened (for icing); 12 oz cream cheese, softened (for icing); 1 teaspoon vanilla extract (for icing); 3 cups powdered sugar (for icing); 2 cups sweetened shredded toasted coconut (for decorating)

Description

A moist, ultra-coconut Easter dessert layered with silky custard, tangy cream cheese frosting, and toasted coconut crunch.

Ingredients

Scale

1 ½ cups granulated sugar

½ cup vegetable oil

2 tablespoons melted unsalted butter

2 large eggs

2 large egg whites

½ cup sour cream

2 ½ cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 tablespoon coconut extract

1 teaspoon vanilla extract

1 1/3 cups coconut milk

1 ¼ cups heavy whipping cream (for filling)

4 teaspoons cornstarch (for filling)

½ cup unsalted butter (for filling)

¾ cup granulated sugar (for filling)

2 ¼ cups sweetened shredded coconut (for filling)

¼ teaspoon vanilla extract (for filling)

½ cup unsalted butter, softened (for icing)

12 oz cream cheese, softened (for icing)

1 teaspoon vanilla extract (for icing)

3 cups powdered sugar (for icing)

2 cups sweetened shredded toasted coconut (for decorating)

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Instructions

1. Preheat oven to 350°F and prepare three 8-inch round pans by greasing and lining them.

2. Whisk together sugar, oil, melted butter, eggs, egg whites, and sour cream until smooth and light in color.

3. In a separate bowl, combine dry ingredients. Gradually add dry mix to wet mixture, alternating with extracts and coconut milk, folding gently until just combined.

4. Divide batter evenly among pans and bake for 20–24 minutes, rotating halfway through. Let cakes cool completely.

5. Spread shredded coconut on a lined baking sheet and toast in the oven for 5–8 minutes until golden; let cool.

6. To make filling, mix cornstarch with a few tablespoons of cream to form a slurry.

7. Heat remaining cream with butter, sugar, and coconut until nearly boiling. Stir in slurry and cook until thickened. Add vanilla and cool to room temperature until spreadable.

8. For the frosting, beat butter and cream cheese until smooth. Slowly add powdered sugar and beat until creamy. Add vanilla.

9. To assemble, place the first cake layer on a plate. Pipe a ring of frosting around the edge and fill the center with half the custard. Repeat with the next layer.

10. Frost the entire cake lightly, then press toasted coconut onto the sides and top. Chill for at least 30 minutes before serving.

Notes

Custard and frosting can be prepared in advance and refrigerated. If custard becomes too firm, let it warm slightly before using.

Do not overfill cake layers; extra batter may remain.

Trim cake layers or use baking strips for even height and better stacking.

Fold batter gently and scrape the bowl to avoid overmixing.

Use cream cheese frosting mainly for a thin coating; it’s not suitable for heavy piping.

Prep Time: 60 minutes
Cook Time: 30 minutes
Category: Easter Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 1061
Sugar: 83g
Sodium: 547mg
Fat: 68g
Saturated Fat: 42g
Unsaturated Fat: 21g
Trans Fat: 0g
Carbohydrates: 109g
Fiber: 2g
Protein: 9.7g
Cholesterol: 146mg