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Coconut Custard Cake

Snow-white cake layers with a coconut custard filling, vanilla whipped cream and toasted coconut with pineapple over the top. Light enough for a summer table.

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Coconut Custard Cake

What it's made of

Cake layersWhite Cake Layers Filling between the layersCoconut Custard FrostingVanilla Whipped Cream Frosting FinishToasted Coconut Pineapple Finish
Makes 12 servings Active 1 hr 46 minChill or rest 2 hr 0 minParts 4
Contains milk, egg, wheat, soy (check labels)

Each part is a full recipe as written; the Dessert Builder scales them to fit this layer cake and merges the shopping list. Open it with the button above to adjust servings or swap any part.

Ingredients

White Cake LayersCake layers · makes 12 slices

  • 2.5 cupscake flour (285.0 g)
  • 1.0 tbspbaking powder (12.0 g)
  • 0.5 tspfine sea salt (3.0 g)
  • 0.75 cupunsalted butter, softened (170.0 g)
  • 1.5 cupsgranulated sugar (300.0 g)
  • 5.0 large egg whites, room temperature (165.0 g)
  • 1.0 tbsppure vanilla extract (15.0 ml)
  • 0.25 tspalmond extract (1.0 ml)
  • 1.0 cupwhole milk, room temperature (240.0 ml)

Coconut CustardFilling between the layers · makes 12 doughnuts

  • 1.0 cupwhole milk (240.0 ml)
  • 1.0 cupcoconut milk, well stirred (240.0 ml)
  • 0.5 cupshredded coconut, toasted (42.0 g)
  • 2.0 tspVanillaGoods pure vanilla extract (10.0 ml)
  • 4.0 large egg yolks (72.0 g)
  • 0.5 cupgranulated sugar (100.0 g)
  • 0.25 cupcornstarch (32.0 g)
  • 0.125 tspfine sea salt
  • 2.0 tbspunsalted butter, cut into pieces (28.0 g)

Vanilla Whipped Cream FrostingFrosting · makes 24 cupcakes

  • 2.0 cupsheavy cream, cold (480.0 ml)
  • 0.5 cupconfectioners' sugar, sifted (60.0 g)
  • 0.125 tspfine sea salt
  • 2.0 tspVanillaGoods pure vanilla extract (10.0 ml)

Toasted Coconut Pineapple FinishFinish · makes 12 servings

  • 2.0 cupsdiced fresh pineapple (1/2-inch pieces) (330.0 g)
  • 1.0 tbspgranulated sugar (12.0 g)
  • 1.0 tsppure vanilla extract (5.0 ml)
  • 0.5 cupunsweetened coconut flakes (40.0 g)

Method

1. White Cake Layersfull recipe

  1. Heat the oven to 350°F (175°C). Butter two 8-inch round pans, line the bottoms with parchment and butter the paper; dust with flour and tap out the excess.
  2. Whisk the flour, baking powder and salt. Beat the butter and sugar 4 minutes until fluffy, then beat in the egg whites in three additions, and the vanilla and almond extract.
  3. Add the flour in three additions alternating with the milk, mixing on low just until smooth.
  4. Divide between the pans and bake 25 to 30 minutes until the tops are pale gold and spring back.
  5. Cool in the pans 15 minutes, run a knife around the edges, turn out onto a rack, peel off the parchment and cool completely before filling.

2. Coconut Custardfull recipe

  1. In a medium saucepan, combine the milk and coconut milk and heat over medium heat until steaming, with small bubbles around the edge, about 4 minutes.
  2. Meanwhile, in a medium heatproof bowl, whisk the egg yolks, sugar, cornstarch, and salt until smooth and pale, about 1 minute.
  3. Slowly pour about half of the hot milk into the yolk mixture while whisking constantly, then whisk everything back into the saucepan.
  4. Cook over medium heat, whisking constantly and reaching into the corners of the pan, until the custard thickens and begins to bubble. Keep whisking for 1 minute more so the cornstarch thickens fully and the custard reaches at least 160°F.
  5. Remove from the heat and whisk in the butter and vanilla until smooth. Strain through a fine-mesh sieve into a clean bowl.
  6. Press plastic wrap directly onto the surface and refrigerate until cold and set, at least 2 hours.
  7. Whisk the chilled custard until smooth, then gently fold in the shredded coconut.
  8. Spoon the filling into a piping bag fitted with a long filling tip. Poke a small hole in the side of each cooled doughnut and pipe in about 2 tablespoons, until the doughnut feels heavy.

3. Vanilla Whipped Cream Frostingfull recipe

  1. Pour the cold cream into a chilled bowl and add the confectioners' sugar and salt.
  2. Add the vanilla and whip on medium-high speed to stiff peaks, 2 to 4 minutes. Stop as soon as the peaks hold; overwhipped cream turns grainy.
  3. Frost a completely cooled cake or cupcakes and refrigerate until serving.

4. Toasted Coconut Pineapple Finishfull recipe

  1. Heat the oven to 325°F (165°C). Spread the coconut flakes on a baking sheet and toast 4 to 6 minutes, stirring once, until golden at the edges. Cool.
  2. Toss the pineapple with the sugar and vanilla and let stand 10 minutes.
  3. Drain the pineapple on a towel so it does not soak the dessert.
  4. Spoon the pineapple over the dessert and scatter the toasted coconut on top just before serving.

5. Put it together

  1. Bake the White Cake Layers and cool the layers completely, at least 1 hour. Level the tops with a serrated knife if they domed.
  2. While the layers cool, make the Coconut Custard and chill it until it holds its shape.
  3. Make the Vanilla Whipped Cream Frosting.
  4. Set one layer on the plate. Pipe a ring of frosting around the top edge as a dam, spread the Coconut Custard inside it, then set the second layer on top, bottom side up.
  5. Spread a thin coat of frosting over the whole cake and chill 20 minutes, then frost with the rest.
  6. Finish with the Toasted Coconut Pineapple Finish.
  7. Chill until the frosting is firm, then let the cake sit at room temperature 30 minutes before slicing.