Description
Coconut Custard Cake is a rich and creamy dessert that magically forms layers while baking, creating a soft cake base with a silky custard topping. This easy-to-make treat is perfect for coconut lovers and ideal for any occasion.
Ingredients
Scale
- 4 large eggs
- 2 cups granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup all-purpose flour
- 2 cups coconut milk
- 1 cup shredded coconut
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C) and grease a baking dish.
- Whisk eggs and sugar until light and slightly frothy.
- Add melted butter and mix until combined.
- Stir in coconut milk and vanilla extract until smooth.
- Gradually add flour and salt, mixing to avoid lumps.
- Fold in shredded coconut evenly.
- Pour the thin batter into the prepared baking dish.
- Bake for 45–55 minutes until golden on top and slightly jiggly in the center.
- Remove from oven and allow to cool completely.
- Refrigerate for at least 2 hours before slicing and serving.
Notes
- Use full-fat coconut milk for the richest flavor and creamy texture.
- Do not overbake to maintain the custard consistency.
- The batter will be thin—this is normal for forming layers.
- Chilling the cake improves structure and flavor.
- Store leftovers in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 16 g
- Saturated Fat: 12 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 85 mg