There’s something absolutely magical about the combination of coconut and cake, wouldn’t you agree? One of my fondest childhood memories involves my grandmother, who would whip up her famous Coconut Custard Cake every time we had family gatherings. The aroma of coconut wafting through the house would draw everyone in, like a warm, sweet hug. Whenever I have a slice of this decadent dessert, I’m instantly transported back to those joyful evenings filled with laughter and chatter around the dinner table.
This Coconut Custard Cake is not only a crowd-pleaser but also one of the easiest cakes to make! With layers of fluffy, tender cake and creamy coconut custard, it’s a true delight for the senses. Perfect for any occasion or even just a little treat for yourself, this recipe is not just about baking but about creating sweet memories. Let’s dive in, shall we?
What’s in Coconut Custard Cake?
Coconut Milk: This creamy ingredient is the star of the show, lending a rich flavor and smooth texture to the custard. I love using full-fat coconut milk for an extra indulgent feel—trust me, it makes all the difference!
Cake Flour: Using cake flour rather than all-purpose flour gives this cake its light and fluffy texture. If you can’t find cake flour, you can make a substitute by replacing 2 tablespoons of flour per cup with cornstarch!
Granulated Sugar: This is the sweetening agent for both the cake and the custard. Who doesn’t love a bit of sweetness in life? I believe in using organic cane sugar whenever possible.
Coconut Flakes: These little guys not only add texture but they also boost the coconut flavor. I prefer unsweetened coconut flakes, but sweetened works too if you prefer a sweeter taste!
Eggs: They are crucial for binding the cake and creating that custardy vibe. Make sure they are at room temperature for the best results.
Vanilla Extract: This adds a lovely aromatic note to both the cake and the custard. I always opt for pure vanilla extract over imitation for a more robust flavor.
Baking Powder: This little powerhouse is what helps the cake rise and become fluffy.
Is Coconut Custard Cake Good for You?
Now, let’s be real for a sec—the Coconut Custard Cake is definitely on the indulgent side! But, it does have some redeeming qualities.
Coconut Milk: Packed with medium-chain triglycerides (MCTs), coconut milk is known for its potential to boost metabolism and provide energy. Plus, it’s a great source of healthy fats that can help to keep you satisfied.
Eggs: Lots of protein and essential nutrients! They’re a powerhouse of vitamins and minerals, promoting healthy skin and hair, not to mention they keep that energy level up!
On the flip side, this cake does contain sugar, and the calories can add up, so moderation is key. Enjoying a slice with a cup of tea or coffee can be a perfect way to indulge without overdoing it.
Ingredients List
– 1 can (13.5 oz) full-fat coconut milk
– 1 ½ cups cake flour
– 1 cup granulated sugar
– 1 cup unsweetened coconut flakes
– 4 large eggs
– 1 teaspoon vanilla extract
– 3 teaspoons baking powder
– ½ cup unsalted butter, melted (and cooled!)
**Serves:** 8-10 slices
How to Make Coconut Custard Cake?
1. **Preheat the Oven:** Begin by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking dish. This is super important so nothing sticks!
2. **Prepare the Batter:** In a large mixing bowl, whisk together the cake flour, baking powder, and sugar. Make a well in the center and add in the eggs, coconut milk, melted butter, and vanilla extract.
3. **Mix Well:** Stir everything together until it’s just combined. Don’t overdo it! A few lumps are okay; it’s what gives the cake that delightful texture.
4. **Add Coconut Flakes:** Gently fold in the unsweetened coconut flakes. It’s time to add a bit of that island vibe to your batter!
5. **Bake:** Pour the batter into your prepared baking dish and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Your kitchen will smell heavenly at this point!
6. **Cool Down:** Allow the cake to cool in the pan for a bit before transferring it to a wire rack. Let it cool completely before slicing to let those custard layers settle.
7. **Serve and Enjoy:** Serve it with a sprinkle of extra coconut or paired with whipped cream for that wow factor. It’s delightful any way you slice it!
Coconut Bliss Variations
– **Fancy It Up:** Want to take it up a notch? Try adding layers of fresh fruit like mango slices or berries between the cake layers for a tropical twist!
– **Chocolate Lovers Unite:** If you’re in a chocolate mood, feel free to swirl in some melted chocolate into the batter before baking for a delicious twist!
– **Gluten-Free Option:** You can substitute the cake flour with gluten-free flour for a gluten-free treat that everyone can enjoy.
If you’re looking for an easy recipe to impress your friends at your next brunch or a family gathering, then this Coconut Custard Cake is it! I encourage you to give it a try—I promise, you won’t regret it! Please let me know how it turns out for you, or if you have any fun variations of your own! Happy baking!
