Southern Style Coconut Custard Cake That Melts in Your Mouth

A delightful Southern Style Coconut Custard Cake that melts in your mouth, perfect for any gathering or celebration.

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Prep Time 30

Cook Time 30

Cooling Time 10

Total Time 1 10

Servings: 12 slices

Course: Desserts

Cuisine: Southern

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

1 cup Heavy Cream Adds richness and moisture to the cake layers.
2 cups Sugar Granulated sugar is standard, but brown sugar adds depth.
1 cup Unsalted European Style Butter Provides a creamy base for both cake and frosting.
1 cup Warm Water Helps in mixing the batter smoothly.
4 large Eggs Room temperature for better mixing.

For the Custard Filling

1/2 cup Corn Starch Thickens the custard filling.
1 tablespoon Pure Vanilla Extract Enhances the flavor.
1 teaspoon Coconut Extract Intensifies the coconut flavor.

For the Frosting

8 ounces Cream Cheese Creates a creamy frosting texture.
2 cups Confectioners' Sugar Sweetens and thickens frosting.

For the Layers and Decoration

3 cups All-purpose Flour Provides structure to the cake.
1 tablespoon Baking Powder A leavening agent for rising.
1 teaspoon Salt Balances the sweetness.
2 cups Shredded Sweetened Coconut Fills the layers and decorates the cake.
1 cup Toasted Coconut Flakes Used for decorative topping.

For the Moistening Syrup

1 cup Sugar Equal parts with water to keep the cake layers moist.
1 cup Water

Equipment

Oven
Mixing Bowl
Saucepan
whisk
spatula
Cake Pans
Wire rack

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Grease and flour four 10-inch round cake pans.
In a large mixing bowl, cream together 1 cup of unsalted butter and 2 cups of granulated sugar until light and fluffy. Gradually add in 4 room-temperature eggs one at a time.
Sift in 3 cups of all-purpose flour, 1 tablespoon of baking powder, and a pinch of salt before adding approximately 1 cup of warm water. Stir until just combined.
Evenly divide the batter among the prepared cake pans and bake for 25 to 30 minutes.
In a saucepan over medium heat, whisk together 2 cups of heavy cream, 1 cup of sugar, 1/2 cup of corn starch, and 4 egg yolks until thickened.
Slice each baked cake layer in half to create eight layers. Stack the first layer on the serving platter and spread with custard filling and shredded coconut.
Frost the top and sides of the cake with cream cheese and confectioners' sugar mixture. Sprinkle toasted coconut flakes on top.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 10IUVitamin C: 2mgCalcium: 2mgIron: 6mg

Notes

Ensure all ingredients are at room temperature for the best results. Store the cake in the refrigerator for enhanced flavor after assembling.

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