6 Inch Southern Coconut Cake

Maggie May Schill


I have a recipe that has been well received for a while now for Southern coconut custard cake. The only problem with this cake is that it is 10inches, 4 layers and weighs a bit over 12 pounds. It really isn't what I'd call a casual cake.
I wanted to make this cake for a couples birthday because they like coconut cake, but again the cake is too freaking big for just two people to eat realistically. So I got playing with some of the ratios and made a recipe that works great for a small cake, perfect for 2-4 people to share.

★★★★★ 1 vote
6 slices
12 Hr 15 Min
40 Min



1 1/4 c
heavy cream
1 c
1 c
(2 sticks) european style unsalted butter
1/4 c
1 1/2 tsp
pure vanilla extract
2 1/2 c
sweetened shredded coconut flakes
1 Tbsp
warm water


1/2 c
(1 stick) european style unsalted butter, room temperature
3/4 c
2 large
eggs, room temperature
1 1/2 c
cake flour
1/2 Tbsp
baking powder
1/4 tsp
1/2 c
heavy cream, room temperature
1 Tbsp
pure vanilla extract
1/2 tsp
coconut extract


1/2 c
cream cheese, room temperture
1/2 c
unsalted butter, room temperature
1 Tbsp
pure vanilla extract
4 c
confectioners' sugar


1 c
toasted coconut flakes
1 c
sweetened shredded coconut flakes


1 c
1 c


1For Custard Filling:

1-Over medium heat melt butter and sugar together.

2- Add cream and stir until it reaches a boil.

3- In a small mixing bowl mix cornstarch, vanilla extract, and water.

4- Put coconut flakes in a food processor and process until fine.

5- Mix cornstarch mixture into hot cream mixture.

6- Pour hot cream mixture out into a large casserole dish or baking pan.

7- Mix in coconut flakes

8- Let set in fridge for 12 hours
2For Coconut Cakes:

1- Preheat oven to 325'F grease two 6" round cake pans, line and grease bottoms of pans with parchment circles.

2- Cream together butter and sugar for 6 minutes until super fluffy!

3- Add eggs to butter/sugar one at a time until completely incorporated.

4- In another large mixing bowl sift together all your dry ingredients.(Flour, salt and baking powder.) Set aside.

5- In a measuring cup mix together cream and vanilla and coconut extracts.

6- Add flour and cream to butter mixture gradually, alternating between adding flour and cream. Start and end with flour mixture.

7- Do not over mix!!!

8- Pour batter out into pans and bake for about 30-40 minutes or until a tooth pick comes out clean.
3For Frosting:

1- Beat butter and cream cheese together for 2 minutes until fluffy.

2- Beat in vanilla extract.

3- Beat confectioner's sugar in on medium speed one cup at a time until completely incorporated.
4For Simpler syrup:

1- Heat water on stove top over medium heat in a small sauce pan.

2- Stir in sugar and dissolve it.

3- Bring water to a boil, then take off of heat and set aside to cool.

1- Once cakes are completely cooled, level off any doming in the cakes with a cake leveler or a serrated bread knife.

2- Divide each cake into two layers. You will have 4 cake layers total.

3- Place first layer of cake down on a cake dish and coat the cake layer liberally with simple syrup.

4- Spread about 1/2 cup of coconut custard on the layer evenly.

5- Place next layer of cake on top of that layer and repeat this process for the remaining layers, omitting a layer of custard on the very top of the cake.

6- Frost as desired with cream cheese frosting and garnish.
I like to garnish the sides of the cake with toasted coconut and top it with the untoasted sweetened flakes.

About 6 Inch Southern Coconut Cake

Course/Dish: Cakes, Fruit Desserts, Puddings
Main Ingredient: Flour
Regional Style: Southern