“Coconut Custard Layer Cake”

Spring baking is a great passion of mine, only second to Christmas. When is your favorite time to bake? Easter came around so fast and I had intended to have posted this recipe before hand. Yet because I was traveling, no such luck. As far as I’m concerned Coconut Custard Layer Cake can be made anytime of the year. If you love coconut then this cake may just become a fan favorite. Coconut Cake was one of my Dad’s favorites and one Mom baked in the Spring.

Coconut Custard Layer Cake

The cake used in this recipe is an old standby from The Cake Bible by Rose Levy Beranbaum. Tender, moist crumb with buttery thick yellow layers is a tried and true versatile cake. Even plain, this cake tastes amazing. Checkout my post in the Cookbook of the Month – April 2019. I believe in great cake not just a good cake of which creativity just come to life when you have the perfect canvas. Cake flour and egg yolks make the tender crumb and moist texture so not much more you can ask for but great cake.

Coconut Custard Layer Cake

Besides the buttery rich layers, the coconut custard used as the filling is out of this world. Flaked coconut, heavy cream, vanilla, sugar, and butter are a match made in heaven. Cook custard until thick, cool at room temperature, and refrigerate until ready to use. Bring to room temperature and stir before use. Imagine that, it’s that easy, people. The custard can be used for cupcakes and in chocolate cakes. Use your imagination, my fellow foodies.

Coconut Custard Layer Cake

Now let’s talk coconut buttercream. Nothing is like a good buttercream frosting. The perfect consistency and flavor is truly the icing on the cake. Since the cake has no coconut flavor because I don’t like too much coconut flavor as it tends to be overpowering. I like to be able to taste every part of a layer cake and you’ll find no exception here.

I like to cover the buttercream with more flaked coconut and add a few colored frosting accents. You can leave the cake plain with coconut and a snowy white cake makes a glorious presentation. It’s the perfect dessert for any Spring dinner table and a mighty great way to wow family and friends. Try this recipe because this cake will make you a believer. Happy Baking!

Coconut Custard Layer Cake

 

Coconut Custard Layer Cake

Cake Layers:

6 large egg yolks, room temperature

1 cup whole milk, room temperature

2 1/4 t. pure vanilla extract

3 cups sifted cake flour

1 1/2 cups granulated sugar

1 T. plus 1 t. baking powder

3/4 t. kosher salt

12 T. unsalted butter, softened

Heat oven to 350 degrees. Grease and flour two 9-inch cake pans then line bottom of pans with parchment. Grease and flour parchment and set pans aside.

In a medium bowl, combine egg yolks, 1/4 cup milk, and vanilla.

In bowl of stand mixer, combine dry ingredients and mix for 30 seconds on low. Add the butter and remaining 3/4 cup milk. Mix on low until dry ingredients are moistened. Increase to medium speed and beat for 1 1/2 minutes. aerate and develop cake structure. Scrape down sides if necessary.

Gradually add in egg mixture in three batches, beating for about 20 seconds after each addition and scraping down sides as needed.

Pour batter evenly into prepared pans, smoothing with spatula. Bake cakes for 30 minutes or until cake tester inserted comes out clean.

Remove cakes from oven and place on racks to cool 10 minutes in pans. Cakes will pull away from edges of pans as they cool. Remove cakes from pans to wire racks to cool completely.

Coconut Custard:

1 1/4 cups heavy whipping cream, divided

4 t. corn starch

8 T. unsalted butter

3/4 cup granulated sugar

2 1/4 cups sweetened flaked coconut

1/4 t. pure vanilla extract

In a small bowl, mix cornstarch and 1 T. whipping cream until creamy. Stir in a bit more cream if slurry is too thick and set aside.

In a 2-quart saucepan over medium heat, melt butter then add in remaining whipping cream, sugar, and flaked coconut. Heat mixture, stirring occasionally until mixture is near boiling.

Stir in cornstarch mixture and increase heat to medium-high, cooking, stirring constantly until thickened. Stir in vanilla last. Remove from heat and set custard aside to cool completely.

Refrigerate custard once cool if needed. Remove from refrigerator, stir and allow to sit at room temperature 15 minutes before use.

Coconut Buttercream:

14 T. unsalted butter, at room temperature

3 cups confectioners’ sugar

1/4 t. kosher salt

1 t. coconut extract

2 to 3 T. coconut milk or whole milk

In bowl of stand mixer, cream butter until pale and fluffy. Add in confectioners’ sugar, salt, coconut extract, and 2 T. coconut milk and beat until fluffy, adding in 1 T. more milk if buttercream is too thick.

Assemble Cake:

Slice each cake layer in half horizontally. You will have four layers. Place one layer on desired cake plate and spread one-third coconut custard over cake layer. Top with another layer and spread one-third custard. Top with one more layer and spread with remaining custard and last cake layer.

Spread buttercream over entire cake and coat outside of cake with additional flaked coconut on sides and top. Decorate with decorator frosting if desired.

Cake can stay covered at room temperature for up to 3 days then refrigerate leftovers. Bring to room temperature before serving.

Makes 12 servings.