This Creamy Coconut Custard Layer Cake offers a delightful tropical escape, perfect for any celebration or a special treat. You’ll love creating this impressive yet approachable layered cake recipe that’s bursting with coconut flavor.
Key Ingredients & Substitutions:
- Coconut Milk: Use full-fat for richness. Light coconut milk can be substituted but the custard will be less creamy.
- Shredded Coconut: Sweetened shredded coconut is recommended for the best flavor; unsweetened works if you prefer less sweetness.
- All-Purpose Flour: Cake flour can be used for a slightly finer crumb.
- Granulated Sugar: Standard white sugar is best for this layered cake recipe.
Ingredients:
For the Cake Layers:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Coconut Custard Filling:
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup granulated sugar
- 3 tablespoons cornstarch
- 2 large egg yolks
- ½ cup shredded coconut
For the Coconut Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup full-fat coconut milk
- 1 teaspoon vanilla extract
- ½ cup shredded coconut, for decorating
How Much Time Will You Need?
- Total Time: 2 hours 30 minutes
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Servings: 12
- Tools Needed: Three 8-inch round cake pans, electric mixer, saucepan, wire cooling rack.
Step-by-Step Instructions:
1. Prepare the Cake Layers
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Cream Butter and Sugar
In a large bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
3. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry. Mix until just combined. Divide the batter evenly among the prepared cake pans.
4. Bake the Cake Layers
Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. This is a crucial step for any layered cake recipe.
5. Make the Coconut Custard Filling
In a saucepan, whisk together the coconut milk, sugar, cornstarch, and egg yolks until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles. Remove from heat and stir in the shredded coconut. Let it cool completely.
6. Prepare the Coconut Buttercream Frosting
In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the coconut milk, until smooth and fluffy. Beat in the vanilla extract.
7. Assemble Your Layered Cake
Once the cake layers are completely cool, place one layer on your serving plate. Spread an even layer of coconut custard filling over the top. Place the second cake layer on top, spread with more custard, then top with the final cake layer.
8. Frost the Cake
Generously frost the entire cake with the coconut buttercream frosting. Press shredded coconut onto the sides and top of the cake for decoration. This completes your beautiful layered cake recipe.
Variation Ideas:
- Lime Zest: Add the zest of one lime to the cake batter or custard for a citrusy twist.
- Toasted Coconut: Toast the shredded coconut for the topping and filling for a deeper, nuttier flavor.
- Fruit Topping: Garnish with fresh mango slices or pineapple chunks for extra tropical flair.
Storage Instructions:
Store your Creamy Coconut Custard Layer Cake in an airtight container in the refrigerator for up to 3-4 days. This layered cake recipe tastes best when brought to room temperature for about 30 minutes before serving. You can also freeze individual slices, wrapped tightly, for up to 1 month.
Frequently Asked Questions (FAQ):
Can I make this layered cake recipe ahead of time?
Yes, you can bake the cake layers a day in advance and store them at room temperature, wrapped tightly. The custard can also be made a day ahead and refrigerated.
Why did my cake layers sink in the middle?
This often happens if the oven door was opened too early or if the cake was underbaked. Ensure your oven temperature is accurate.
How do I prevent the cake from sticking to the pan?
Always grease and flour your pans thoroughly. You can also line the bottoms with parchment paper for extra assurance.
My custard is lumpy, what went wrong?
You need to whisk the custard mixture constantly over medium heat to prevent lumps. If it’s lumpy, you can press it through a fine-mesh sieve.
Can I use fresh coconut instead of shredded?
Yes, you can use freshly grated coconut. Just make sure to adjust the amount as fresh coconut typically contains more moisture.
What if I don’t have buttermilk?
You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to a measuring cup, then filling the rest with regular milk to equal 1 cup. Let it sit for 5-10 minutes until it curdles.