Description
This Coconut Custard Cake is a rich and moist dessert that combines a fluffy coconut-infused cake with a luscious creamy custard poured over the top, creating a decadent treat with tropical flair.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup coconut milk
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded coconut (sweetened or unsweetened)
- 2 cups milk
- ½ cup sweetened condensed milk (optional)
- ½ teaspoon ground nutmeg (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add softened butter and mix until the texture resembles coarse sand.
- In a separate bowl, whisk coconut milk, eggs, and vanilla extract.
- Gradually add the wet ingredients into the dry ingredients, stirring until just combined. Fold in shredded coconut.
- Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- To make the custard, heat milk and sweetened condensed milk in a saucepan over medium heat, stirring constantly.
- In a bowl, whisk the eggs, then gradually add some of the hot milk mixture to temper. Return all to the saucepan and cook on low heat until slightly thickened. Stir in nutmeg if using and let cool slightly.
- Once the cake has cooled, poke holes all over the top using a fork. Pour the custard slowly over the cake and refrigerate for at least 1 hour or overnight before serving.
Notes
- Use gluten-free flour for a gluten-free version.
- Substitute coconut oil and non-dairy milk for a dairy-free option.
- For a keto-friendly version, use almond flour and a sugar alternative.
- Add coconut extract to boost the coconut flavor.
- Letting the cake chill overnight allows the custard to fully absorb for maximum flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 27g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
Keywords: coconut cake, custard cake, tropical dessert, coconut milk dessert, poke cake