Coconut Three Layer Cake with Custard Filling

Updated at: Wed, 16 Aug 2023 19:15:38 GMT

Step 1

Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper.

Step 2

Combine dry ingredients: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.

Step 3

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients and coconut milk, alternating. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.

Step 4

Pour batter evenly into cake pans. Bake for around 21-23 minutes or until toothpick comes out clean. Allow cakes to cool completely in the pans set on a wire rack before frosting.

Step 5

Make custard filling (NOTE: next time I plan to do 1.5x the recipe to have extra filling): In a small bowl, combine 3 T heavy whipping cream and corn starch. Whisk until thickened. Add additional heavy cream IF NEEDED to get a slightly liquid consistency, and set aside. In a medium saucepan, melt the butter over medium heat. Add remaining whipped cream, sugar, and shredded coconut. Heat to nearly boiling, stirring occasionally. Add in the corn starch mixture and heat over medium-high heat, stirring constantly, until thickened. Whisk in vanilla and let cool.

Step 6

Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. Add confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners’ sugar if frosting is too thin, more coconut milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.

Step 7

Assemble and decorate: Place 1 cake layer on your cake stand. Evenly cover the top with 1/2 of the custard filling. Top with 2nd cake layer and evenly cover the top with the other 1/2. Top with the third cake layer. Spread the frosting all over the top and sides. Sprinkle coconut on top of the cake and apply it to the sides.

Step 8

Refrigerate cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting, though it’s still a pretty fluffy cake!

Step 9

Cover leftover cake tightly and store in the refrigerator for up to 5 days.

0 liked

0 disliked