Best Coconut Custard Cake
The Best Coconut Custard Cake. Creamy! Moist! Delicious! Adapted from the La Madeleine coconut cake. Get the recipe…
The Best Coconut Custard Cake
When To Serve Coconut Custard Cake
This cake will gorgeous on your Thanksgiving, Friendsgiving, or Christmas dessert bar. It might even make your pecan pie cry from feeling left out. Oh! Of course it would be perfect for a coconut fans birthday or a Seafood Extravaganza!
Tis’ always the season to bake! Let’s have some fun!
- Valentine’s Day
- Galentine’s Day
- Mother’s Day
- Bridal Showers
- Baby Shower
- Easter
- Beach Party
- Seafood Extravaganza
The Best Coconut Cream Cake Recipe
Ingredients
- 1 box white cake mix
- 3 large eggs
- 1 cup buttermilk
- 1/3 cup coconut oil
- 2 teaspoons pure vanilla extract
- 1 teaspoon coconut extract
- 1 – 14 ounce bag flaked/shredded coconut, sweetened or unsweetened
- optional for texture: 1 cup unsweetened coconut chips
- 1 – 3 ounce box coconut custard mix (Jello)
- 2 cups whole milk
- 2 cups heavy cream
- 1 cup confectioners sugar
- 1 – 8 ounce container mascarpone cheese
Instructions
Make the Cakes
Preheat oven to 350° F. Flour and grease two 9 inch cake pans. Set aside.
Fit two round pieces of parchment paper into the bottoms of the prepared cake pans.
Prepare the coconut custard according to the package directions. (The whole milk will be used here.) Lay a piece of plastic wrap gently on top of the custard. Place the mixture in the refrigerator to set.
Add the cake mix, eggs, coconut oil, and buttermilk into a mixing bowl. Using a hand mixer, combine until smooth. Two minutes will do the trick. Pour in just 1 teaspoon of the vanilla extract and the coconut extract. At a low speed, mix for 15 more seconds. Pour the batter evenly into the prepared cake pans. Carefully place the cake pans onto the center rack of the preheated oven and bake the coconut cakes for 30 minutes or until a toothpick comes out clean. The cakes should be golden brown.
Place the cakes on a wire rack and let them cool completely.
Add the heavy cream, confectioners’ sugar, mascarpone cheese, and remaining 1 teaspoon vanilla extract to a medium mixing bowl. Using a hand mixer, beat until until stiff peaks form.
Pick a pretty plate or cake stand and carefully turn one of the cakes onto it.
Peel the parchment paper away.
Add The Filling
Using a fork or a wooden skewer, poke holes into the cake.
Generously spread the coconut custard onto the cake leaving a 1/2 inch space from the edge.
Give it a sprinkle of coconut.
Remove the second cake from the pan and place it rounded side down on top of that coconut cream custard.
Time to Frost
Add a dollop of dreamy to the top of the cakes.
Or three…
Frost Away!
Sprinkle the top and sides of the cake with coconut. I added a few large shaved coconut flakes for texture.
Place in the refrigerator until ready to serve!
Best Coconut Custard Cake
Ingredients
- 1 cup buttermilk
- 1/3 cup coconut oil
- 2 teaspoons pure vanilla extract
- 1 teaspoon coconut extract
- 1 – 14 ounce bag flaked/shredded coconut sweetened or unsweetened
- optional for texture: 1 cup unsweetened coconut chips
- 1 – 3 ounce box coconut custard mix Jello
- 2 cups whole milk
- 2 cups heavy cream
- 1 cup confectioners sugar
Instructions
- Preheat oven to 350° F. Flour and grease two 9 inch cake pans. Set aside.
- Fit two round pieces of parchment paper into the bottoms of the prepared cake pans.
- Prepare the coconut custard according to the package directions. (The whole milk will be used here.) Lay a piece of plastic wrap gently on top of the custard. Place the mixture in the refrigerator to set.
- Add the cake mix, eggs, coconut oil, and buttermilk into a mixing bowl. Using a hand mixer, combine until smooth. Two minutes will do the trick. Pour in just 1 teaspoon of the vanilla extract and the coconut extract. At a low speed, mix for 15 more seconds. Pour the batter evenly into the prepared cake pans. Carefully place the cake pans onto the center rack of the preheated oven and bake the coconut cakes for 30 minutes or until a toothpick comes out clean. The cakes should be golden brown.
- Place the cakes on a wire rack and let them cool completely.
- Add the heavy cream, confectioners’ sugar, mascarpone cheese, and remaining 1 teaspoon vanilla extract to a medium mixing bowl. Using a hand mixer, beat until until stiff peaks form.
- Pick a pretty plate or cake stand and carefully turn one of the cakes onto it.
- Peel the parchment paper away.
- Add The Filling
- Using a fork or a wooden skewer, poke holes into the cake.
- Generously spread the coconut custard onto the cake leaving a 1/2 inch space from the edge.
- Give it a sprinkle of coconut.
- Remove the second cake from the pan and place it rounded side down on top of that coconut cream custard.
- Time to Frost
- Add a dollop of dreamy to the top of the cakes.
- Or three…
- Frost Away!
- Sprinkle the top and sides of the cake with coconut. I added a few large shaved coconut flakes for texture.
- Place in the refriger
Notes
Nutrition
Oh my gosh! I am just so excited for you to take a bite! I wish we could sit down with tea and enjoy a piece together. DIVINE!
Please be sure to take a photo and share with me in the comments below!
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Original Publish Date 12/20/2021 Updated: 07/18/2021
