southern style coconut custard cake
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.
prep time
15 Hr
cook time
50 Min
method
Bake
yield
25 serving(s)
Ingredients
- FOR CUSTARD
- 5 cups heavy cream
- 2 1/2 cups sugar
- 1 pound unsalted european style butter
- 1/4 cup cornstarch
- 2 teaspoons pure vanilla extract
- 8 cups shredded sweetened coconut
- - warm water (exact amount will vary, according on kitchen conditions)
- FOR CAKE
- 1 pound unsalted european style butter
- 3 cups sugar
- 6 large eggs, room temperature
- 4 1/2 cups all purpose flour
- 1 1/2 tablespoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups heavy cream
- 1 1/2 tablespoons pure vanilla extract
- 1 teaspoon coconut extract
- FOR FROSTING
- 1 cup unsalted butter, room temperature
- 8 ounces cream cheese, room temperature
- 2 teaspoons pure vanilla extract
- 4 cups confectioners' sugar
- SIMPLE SYRUP
- - equal parts sugar and water
- GARNISH
- 2 cups toasted coconut flakes
How To Make southern style coconut custard cake
-
Step 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. -
Step 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.
-
Step 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.
-
Step 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.
-
Step 5Assembly! 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Category:
Fruit Desserts
Category:
Puddings
Keyword:
#coconut
Keyword:
#sweet
Keyword:
#Tropical
Keyword:
#sugar
Keyword:
#flakes
Keyword:
#custard
Keyword:
#white
Keyword:
#Southern
Keyword:
#Vanilla
Keyword:
#Syrup
Keyword:
#simple
Keyword:
#CLASSIC
Keyword:
#Coco
Keyword:
#custard cake
Method:
Bake
Culture:
Southern
Ingredient:
Flour
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