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southern style coconut custard cake

Southern Style Coconut Custard Cake Worth Celebrating

Delight in this Southern Style Coconut Custard Cake, a four-layer dessert with creamy coconut custard, perfect for any gathering.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 1 cup Unsalted European Style Butter or unsalted American butter
  • 2 cups Sugar can be reduced for less sweetness
  • 4 large Eggs (Room Temperature)
  • 2 teaspoons Pure Vanilla Extract
  • 3 cups All-Purpose Flour substitute with gluten-free flour if desired
  • 2 teaspoons Baking Powder ensure freshness
  • 1/2 teaspoon Salt
For the Custard
  • 2 cups Heavy Cream or coconut cream for coconut flavor
  • 1/2 cup Corn Starch avoid substituting with flour
  • 1 cup Sugar
  • 1/2 teaspoon Coconut Extract
  • 1 teaspoon Pure Vanilla Extract
  • 1 cup Shredded Sweetened Coconut use unsweetened for less sweetness
For the Frosting & Assembly
  • 2 cups Confectioners' Sugar for frosting
  • 1/2 cup Equal Parts Sugar and Water for simple syrup
  • 1 cup Toasted Coconut Flakes toast gently

Equipment

  • mixing bowl
  • Saucepan
  • Cake Pans
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, cream butter and sugar until light and fluffy, about 4-5 minutes. Beat in eggs one at a time, then blend in vanilla extract. Gradually mix in flour, baking powder, and salt until just combined.
  2. Divide cake batter between four greased and floured 9-inch pans. Bake at 350°F (175°C) for about 50 minutes, or until a toothpick comes out clean. Cool in pans for about 10 minutes.
  3. In a medium saucepan, whisk together heavy cream, corn starch, sugar, coconut extract, and vanilla extract. Cook over medium heat, stirring continuously, until thickened, about 10-15 minutes. Stir in shredded coconut and cool slightly.
  4. Cool cake layers completely on a wire rack for about 30 minutes. Refrigerate custard for 30 minutes to thicken.
  5. Assemble the cake by placing a layer on a plate, spreading custard on top, and repeating for next two layers. Top with the final layer.
  6. Drizzle simple syrup over the top and sprinkle with toasted coconut flakes. Refrigerate for at least 30 minutes to set before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. Avoid overmixing to maintain a light texture.

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