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

How to Make 6 Inch Southern Coconut Cake


  1. For 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
  2. For 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.
  3. For 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.
  4. For 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.
  5. Assembly:

    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.

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