Southern Style Coconut Custard Cake

Maggie May Schill


It is a big one! I mean a really big one. four layers, ten inches, weighing almost 12 pounds! We were having a mad awesome party down at the ACofJ and I remember Sensei talking about how she loved coconut cake. She was describing this coconut cake she had in Fernandina, and to me it sound like she was describing a Southern style coconut custard cake. So I looked up about 15 million recipes for it and created this concoction out of the best ideas I could find on the subject.

★★★★★ 2 votes
15 Hr
50 Min



5 c
heavy cream
2 1/2 c
1 lb
unsalted european style butter
1/4 c
2 tsp
pure vanilla extract
8 c
shredded sweetened coconut
warm water (exact amount will vary, according on kitchen conditions)


1 lb
unsalted european style butter
3 c
6 large
eggs, room temperature
4 1/2 c
all purpose flour
1 1/2 Tbsp
baking powder
1/2 tsp
1 1/2 c
heavy cream
1 1/2 Tbsp
pure vanilla extract
1 tsp
coconut extract


1 c
unsalted butter, room temperature
8 oz
cream cheese, room temperature
2 tsp
pure vanilla extract
4 c
confectioners' sugar


equal parts sugar and water


2 c
toasted coconut flakes


1For Custard:

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 just enough water to convert corn starch into a slurry. (paste-like consistency).

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 Cake:

1- Preheat oven to 325'F grease two 10" round cake pans.

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

3- Add eggs to butter mixture, cream one at a time until completely incorporated.

4- Sift together all your remaining dry cake ingredients. (flour, salt, baking powder)

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

6- Add flour and cream to butter mixture gradually, alternating between adding flour and cream. Start and end with flour mixture.
Do not over mix!!!

7- Pour batter out into pans and bake for about 45 minutes or until a tooth pick comes out clean.
3For Frosting:

1- beat sugar and cream cheese together until fluffy.
2- beat in vanilla extract
3- Gradually beat in confectioner's sugar until completely incorporated.
4For simple syrup:

1- Pour water and sugar into a small sauce pan and cook over medium heat until sugar dissolves into water.

2- Bring to a boil, then set aside off of heat.

1- Once cakes have cool completely, level off their tops.

2- Cut each leveled coconut cake in half

3- Place first layer of cake down on a cake dish and brush liberally with simple syrup then coat with coconut custard. (a little less than 1/2 cup of custard per layer usually comes out about right.)

4- Repeat this process for each layer of cake, omitting a custard layer on the very top of the cake of course.

5- Frost cake and garnish.

6- Slice chilled. You can store it for up to 5 day in a fridge.

About Southern Style Coconut Custard Cake

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