Coconut Custard Cake
A moist and flavorful cake featuring a creamy coconut custard blended into a fluffy cake, topped with luscious cream cheese frosting. Perfect for special occasions or simple get-togethers.
Ingredients
Cake Ingredients
- 1.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup unsalted butter, softened Ensure it's at room temperature.
- 1 cup coconut milk
- 3 large eggs
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup shredded coconut For adding flavor and texture.
Frosting Ingredients
- 8 oz cream cheese, softened Ensure it's at room temperature.
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 0.25 cup coconut flakes For topping.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Prepare a 9-inch round cake pan by greasing and flouring it.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Pour in the coconut milk and stir until fully combined.
- In another bowl, whisk the all-purpose flour, baking powder, and salt.
- Gradually mix the dry ingredients into the wet mixture, folding gently.
- Fold in the shredded coconut.
- Transfer the batter to the prepared cake pan, smoothing the top with a spatula.
Baking
- Place the pan in the preheated oven and bake for 30-35 minutes.
- Check for doneness with a toothpick; if it comes out clean, it's ready.
- Let the cake cool completely in the pan.
Frosting
- While the cake cools, beat the softened cream cheese until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until fluffy.
Assembly
- Once the cake is completely cooled, frost generously with the cream cheese frosting.
- Sprinkle coconut flakes on top.
Notes
Store leftover cake in an airtight container at room temperature for up to two days, or refrigerate for up to a week. Cake can be frozen for longer storage.