Southern Style Coconut Custard Cake

7
Maggie May Schill

By
@NakedMaggie

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.

Rating:

★★★★★ 2 votes

Comments:
Serves:
25
Prep:
15 Hr
Cook:
50 Min
Method:
Bake

Ingredients

  • FOR CUSTARD

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

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

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

  • ·
    equal parts sugar and water
  • GARNISH

  • 2 c
    toasted coconut flakes

How to Make Southern Style Coconut Custard Cake

Step-by-Step

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

    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.

Printable Recipe Card

About Southern Style Coconut Custard Cake




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