Coconut Custard Cake
If you love coconut, then you will love this cake! Imagine soft vanilla cake layered with creamy coconut custard and finished with light and airy coconut whipped cream. This cake is rich, tropical, and perfectly balanced. Each bite is soft, light, and full of coconut flavor.
Made with Let's Do Organic Unsweetened Shredded Coconut and Native Forest Organic Simple Coconut Milk in the custard for a rich, creamy texture.
Coconut Custard:
597 ml (2½ cups) Native Forest Organic Simple Coconut Milk
240 ml (1 cup) water
150 g (¾ cup) cane or castor sugar
36 g (4½ tbsp) cornstarch
1½ tsp vanilla extract
Pinch turmeric (optional)
68 g (¾ cup) Let’s Do Organic Unsweetened Shredded Coconut
Method:
In a saucepan, heat coconut milk and water until just simmering.
In a bowl, mix sugar and cornstarch, then add to the pot. Cook on low–medium heat, stirring constantly until thickened. Once it starts to boil, cook for 1 more minute.
Remove from heat, add vanilla, turmeric, and shredded coconut, and mix until smooth.
Transfer to a container, cover with plastic wrap touching the surface, and chill for 3–4 hours or overnight.
Vanilla Cake:
360 ml (1 + ½ cup) milk
18 ml (1 tbsp + 1 tsp) lemon juice
255 g (1 ¼ cups) sugar
1 tsp vanilla extract
120 ml (½ cup) neutral oil
270 g (2 ¼ cups) all-purpose flour
16 g (2 tbsp) cornstarch
¾ tsp baking soda
2 tsp baking powder
¼ tsp salt
Method:
Preheat oven to 350°F (175°C) and line three 8-inch pans.
Mix milk and lemon juice and let sit for 5 minutes.
Add sugar, oil, and vanilla; whisk until smooth.
Add dry ingredients and mix until just combined. Divide batter into pans and bake for 25–30 minutes or until set. Cool completely.
Whipped Cream
360 ml (1 ½ cups) whipping cream
60 g (½ cup) powdered sugar
1 tsp vanilla extract
90 g (1 cup) shredded coconut
Method:
Whip cream, powdered sugar, and vanilla until medium peaks form. Keep chilled.
Assembly
Place one cake layer, spread ⅓ of the coconut custard, and level it. Repeat with remaining layers.
Apply a thin crumb coat with leftover custard and chill for 1 hour. Frost with whipped cream, coat with coconut, slice, and serve.
by @pastrybysaloni
