If you’re a fan of light, fluffy cake combined with creamy coconut bliss, you’re in for a treat with this Coconut Custard Cake. The sweet tropical flavor of coconut, paired with soft cake and luscious custard, makes every bite feel like a mini vacation. This dessert is simple enough for a weekday indulgence but special enough to impress at gatherings. Coconut Custard Cake is perfect for anyone who loves rich, creamy textures and sweet, tropical flavors.
Why You’ll Love Coconut Custard Cake
This cake is a texture lover’s dream—light sponge cake at the base, a silky custard layer in the middle, and airy whipped cream on top, all crowned with toasted coconut for a gentle crunch. The flavors balance beautifully, giving you sweetness without being overwhelming. Plus, it’s incredibly easy to make since we start with a boxed cake mix for convenience while still making the custard from scratch for that homemade touch.
The Taste of Coconut Custard Cake
Imagine the soft sweetness of vanilla cake soaking up a creamy coconut custard, topped with cloud-like whipped cream and just the right hint of nutty toasted coconut. Each layer has its own personality—the base is fluffy, the middle is rich and velvety, and the top is light yet decadent.
Benefits of Making This Cake
- Easy prep with impressive results – A boxed cake mix saves time while still tasting like it’s from a bakery.
- Crowd-pleasing flavors – Coconut fans will adore it, and even those who “aren’t coconut people” often change their minds after a bite.
- Make-ahead friendly – It actually tastes better the next day after chilling.
Ingredients for Coconut Custard Cake
For the Cake
- 1 box white or yellow cake mix
- 1 cup milk
- 1/2 cup vegetable oil
- 3 large eggs
For the Coconut Custard Layer
- 2 cups milk
- 1/2 cup sugar
- 1/3 cup cornstarch
- 4 large egg yolks
- 1 tsp vanilla extract
- 1 cup sweetened shredded coconut
For the Topping
- 2 cups whipped cream or whipped topping
- 1 cup toasted shredded coconut
Tools You’ll Need
- 9×13-inch baking dish
- Large mixing bowl
- Electric mixer (or whisk and strong arm!)
- Medium saucepan
- Whisk
- Spatula
Ingredient Substitutions & Additions
- Cake mix – Swap white or yellow cake mix for coconut or vanilla-flavored cake mix for extra coconut punch.
- Milk – Use coconut milk for a richer tropical flavor.
- Topping – Add fresh berries or a drizzle of caramel over the whipped cream for a new twist.
How to Make Coconut Custard Cake
- Bake the Cake
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine cake mix, milk, oil, and eggs. Beat until smooth.
- Pour into the prepared dish and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely.
- Make the Coconut Custard
- In a medium saucepan, whisk together milk, sugar, and cornstarch until smooth.
- Add egg yolks and whisk again.
- Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).
- Remove from heat, stir in vanilla and shredded coconut. Let cool slightly.
- Assemble the Cake
- Spread the cooled coconut custard evenly over the cooled cake.
- Add the Topping
- Spread whipped cream over the custard layer.
- Sprinkle toasted coconut evenly on top.
- Chill & Serve
- Refrigerate for at least 2 hours before slicing for cleaner cuts.
- Serve chilled.
What to Serve with Coconut Custard Cake
Pair with tropical fruit salad, iced coffee, or even a scoop of mango sorbet for a truly vacation-worthy dessert spread.
Tips for Perfect Coconut Custard Cake
- Make sure the cake is completely cool before adding the custard to prevent it from melting.
- Whip your own cream for extra freshness if time allows.
- Toast the coconut until golden brown for the best flavor and crunch.
Storage Instructions
Store covered in the refrigerator for up to 4 days. This cake tastes even better on day two after the flavors have mingled. Freezing is not recommended due to the custard and cream layers.
Frequently Asked Questions
Can I make this ahead of time?
Yes! This cake is perfect for making the day before serving.
Do I need to use sweetened coconut?
Sweetened coconut gives the custard a dessert-level sweetness, but you can use unsweetened if you prefer a milder flavor.
Can I use canned coconut milk?
Absolutely—it will make the custard even creamier and more coconut-forward.
Conclusion
Coconut Custard Cake is proof that you don’t need a complicated recipe to wow your taste buds. It’s creamy, fluffy, and indulgently tropical—perfect for summer parties, holiday tables, or a treat-yourself moment. Once you try it, it’s bound to become a go-to dessert.
If you loved this recipe, try my Peach Cobbler Cake, Peach and Cream Trifle, or Peach Upside-Down Cake for more fruity, creamy dessert inspiration.
Join the Fun!
If you make this Coconut Custard Cake, I’d love to see your results! Leave a review below and share your cake photos on Pinterest so we can all admire your masterpiece.
Nutritional Information (Approx. per serving)
- Calories: 350
- Fat: 18g
- Carbohydrates: 43g
- Protein: 5g
- Sugar: 28g
Coconut Custard Cake – A Creamy, Tropical Delight
Description
Coconut Custard Cake is a dreamy, layered dessert with a fluffy vanilla cake base, creamy coconut custard center, and a whipped cream topping crowned with toasted coconut. Easy to make, beautiful to serve, and perfect for sharing—this tropical treat is guaranteed to impress at any gathering.
Ingredients
For the Cake:
1 box white or yellow cake mix
1 cup milk
1/2 cup vegetable oil
3 large eggs
For the Coconut Custard Layer:
2 cups milk
1/2 cup sugar
1/3 cup cornstarch
4 large egg yolks
1 tsp vanilla extract
1 cup sweetened shredded coconut
For the Topping:
2 cups whipped cream or whipped topping
1 cup toasted shredded coconut
Instructions
Bake the Cake:
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, combine cake mix, milk, oil, and eggs. Beat until smooth.
Pour batter into the prepared dish and bake 25–30 minutes, until a toothpick comes out clean. Let cool completely.
Make the Coconut Custard:
In a medium saucepan, whisk together milk, sugar, and cornstarch until smooth.
Add egg yolks and whisk again.
Cook over medium heat, stirring constantly, until thickened (about 5–7 minutes).
Remove from heat, stir in vanilla and shredded coconut. Let cool slightly.
Assemble the Cake:
Spread cooled custard evenly over the cooled cake.
Add the Topping:
Spread whipped cream over the custard layer.
Sprinkle toasted coconut evenly on top.
Chill & Serve:
Refrigerate at least 2 hours before slicing. Serve chilled.
Notes
For extra coconut flavor, replace regular milk with canned coconut milk in the custard.
Whip your own cream with a bit of powdered sugar for a fresher topping.
Toast shredded coconut in a dry skillet over medium heat, stirring often, until golden.
This cake tastes even better the next day after chilling overnight.
Store covered in the fridge for up to 4 days. Freezing not recommended due to the custard layer.
