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.